Name: Gingerbread Granola Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups rolled oats; 1 cup pecans, loosely chopped; ¾ cup slivered almonds; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon salt; ⅓ cup olive oil; ⅓ cup maple syrup; 2 tablespoons molasses; 1 teaspoon vanilla extract; ¾ cup dried cranberries

If you’re craving that warm, cozy feeling wrapped up in a crunchy, sweet snack, you’re going to absolutely adore this Gingerbread Granola Recipe. It’s the kind of granola that fills your kitchen with the spicy aromas of cinnamon and ginger, and trust me, once you try it, you’ll be making it again and again. Whether you’re topping your morning yogurt or just munching on it straight from the jar, this recipe is pure comfort in every bite. So stick around—I’ve got plenty of tips and tricks to help you make it perfectly every time!

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Why You’ll Love This Recipe

Warm, festive flavors: The blend of cinnamon, ginger, and molasses makes every bite taste like holiday magic.
Crunchy, chewy texture: Toasted nuts and oats combined with sweet dried cranberries give a perfect balance of crunch and chew.
Super versatile snack: Enjoy it solo, with yogurt, or sprinkled on desserts—you really can’t go wrong.
Easy to customize: You can tweak the spices or nuts to match your tastes or what’s in your pantry.

A white bowl filled with a mound of granola resting on a white marbled surface. The granola has a rough texture with visible clusters of toasted oats, nuts like pecans, and dried red berries mixed in. The colors are mainly golden brown with hints of deep red scattered throughout. The bowl is centered, filling the frame about halfway up, with a neutral soft background. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Granola, gingerbread granola recipe, cozy breakfast ideas, holiday granola, spiced granola

Ingredients You’ll Need

The ingredients for this Gingerbread Granola Recipe all bring something special to the table, from the ground spices that fill your kitchen with warmth to the nuts that provide that satisfying crunch. When you’re shopping, fresh spices and good-quality nuts will really make this shine.

Flat lay of rolled oats in a small heap, loosely chopped pecans scattered beside almonds slivered into thin slices, a small white bowl with ground cinnamon powder, another small white bowl with ground ginger powder, a tiny white bowl filled with coarse salt, a small white bowl containing golden olive oil, a small white bowl with amber maple syrup, a small white bowl holding dark molasses, a small white bowl with clear vanilla extract, and a small pile of vibrant dried cranberries—all arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gingerbread Granola, gingerbread granola recipe, cozy breakfast ideas, holiday granola, spiced granola

Rolled oats: The base of your granola—make sure they’re old-fashioned for the best texture.
Pecans: Loosely chopped, they add buttery richness and depth.
Slivered almonds: These bring a subtle nutty crunch without overpowering.
Ground cinnamon: A warming essential for that gingerbread vibe.
Ground ginger: Adds zing and spice—freshly ground is best, but pre-ground works great too.
Salt: Just a touch to balance the sweetness and enhance all flavors.
Olive oil: I love using olive oil for a lighter, slightly fruity taste; you could substitute with coconut oil if preferred.
Maple syrup: Natural sweetness that caramelizes beautifully while baking.
Molasses: The secret weapon—this deep, sulfury sweetness gives it that classic gingerbread character.
Vanilla extract: Rounds out the spice and sweetness for a layered flavor profile.
Dried cranberries: Tossed in at the end for bursts of tartness and chewy texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Gingerbread Granola Recipe is—once you get the base down, it’s fun to switch things up depending on what you have or your mood. Personalizing it lets you truly make it your own and keeps it exciting every time you make it.

Add More Nuts or Seeds: I sometimes toss in pumpkin seeds or walnuts for an extra layer of texture and nutrition.
Spice It Up: If you really like the gingerbread kick, try adding a pinch of ground cloves or nutmeg.
Sweetener Swap: Maple syrup is my favorite, but you can swap for honey or brown rice syrup if that’s what you have handy.
Nut-Free Version: Just use extra oats and seeds like sunflower or chia to keep it crunchy and nut-free.

How to Make Gingerbread Granola Recipe

Step 1: Mix Your Dry Ingredients

Start by preheating your oven to 350°F (175°C). In a large bowl, combine the rolled oats, chopped pecans, slivered almonds, ground cinnamon, ground ginger, and salt. Make sure the spices are evenly distributed so every bite is perfectly flavored. I like to give everything a good stir or even toss it with my hands to break up any clumps of spices since that helps with even toasting later.

Step 2: Whisk the Wet Ingredients Together

In a separate bowl, whisk together the olive oil, maple syrup, molasses, and vanilla extract. This combo not only sweetens the granola but also helps it clump just right while baking. Don’t skip the molasses here—it’s the star that creates that authentic gingerbread flavor.

Step 3: Combine and Spread

Pour the wet mixture over the dry ingredients and stir really well until everything is fully coated. You want every oat flake and nut to glisten with that sticky, spicy syrup. Then, spread the mixture evenly across a large baking sheet lined with parchment paper. Spreading it out thin but even helps it bake and crisp evenly without burning.

Step 4: Bake and Toss

Bake the granola at 350°F for about 25 to 30 minutes. Here’s what’s worked for me: Toss the granola once halfway through baking—around 15 minutes—in order to promote even toasting and prevent burning on the edges. Keep a close eye during the last 5 minutes because nuts and oats can go from golden to burnt very quickly. You want that nice golden brown color and to smell those toasty spices!

Step 5: Cool and Add Cranberries

Once it’s out of the oven, let the granola cool on the baking sheet for about 15 minutes. It’s important to wait for it to cool because it hardens up as it cools into those irresistible clusters. When it’s cool, gently stir in the dried cranberries—they add that perfect little burst of tartness and chewiness to contrast the crunch.

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Pro Tips for Making Gingerbread Granola Recipe

Even Layer Spreading: Make sure the granola is one even layer on the baking sheet to get an even bake—thick piles can stay soggy inside.
Keep a Close Eye: Ovens vary, so start checking on your granola around 20 minutes to avoid burning the nuts or spices.
Cool Completely: Don’t rush adding the cranberries—waiting until cool keeps them chewy instead of dried out from the heat.
Storage Tip: Store granola in an airtight container as soon as it’s fully cooled to keep that fresh crunch.

How to Serve Gingerbread Granola Recipe

A white bowl is filled halfway with white milk, topped with a thick layer of golden brown granola mixed with dark red dried cranberries and light brown almond slices. A silver spoon rests inside the bowl, digging into the granola and milk mixture from the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Granola, gingerbread granola recipe, cozy breakfast ideas, holiday granola, spiced granola

Garnishes

I love garnishing my gingerbread granola with a drizzle of honey or a sprinkle of extra cinnamon for a little extra warmth. Fresh seasonal fruit like sliced apples or pears pairs beautifully, adding juiciness that balances the crunchy granola. If I’m feeling festive, I add a dollop of vanilla yogurt or creamy ricotta on top and finish with a dusting of nutmeg.

Side Dishes

This granola pairs wonderfully with warm baked apples or roasted squash for a cozy fall breakfast spread. I also love serving it alongside a cup of chai or spiced coffee to complement the gingerbread notes. For something quick, just plain cold milk or a bowl of Greek yogurt makes a perfect simple pairing.

Creative Ways to Present

For holidays or brunches, I layer this granola in pretty clear glasses with vanilla yogurt and fresh berries for an effortless parfait that wows guests. Another favorite is spreading thick peanut butter on toast and topping with a sprinkle of this granola for a crunchy, indulgent treat. For a sweet dessert touch, try it over vanilla ice cream—total game changer!

Make Ahead and Storage

Storing Leftovers

After making the Gingerbread Granola Recipe, I store mine in an airtight container like a glass canning jar on the counter. It stays fresh and crispy for up to two weeks—perfect for daily snacks or breakfast add-ins. I always make sure the granola is fully cool before storing to prevent any moisture buildup that can soften it.

Freezing

If I want to keep it longer, I pack the granola tightly in plastic wrap and then place it inside a freezer bag. It freezes beautifully for up to three months. Just make sure to press out as much air as possible to avoid freezer burn. When I’m ready to snack, I pull out only what I need, and it thaws quickly at room temperature.

Reheating

Sometimes I like to warm a handful in the oven for a few minutes to refresh that toasty crunch before eating. Just spread it on a baking sheet and pop it into a 325°F oven for 5 minutes or so. This also makes any nut oils smell amazing again. Avoid microwaving, as it can make granola soggy.

FAQs

Can I make this Gingerbread Granola Recipe gluten-free?

Absolutely! Just be sure to use certified gluten-free rolled oats to avoid cross-contamination. The rest of the ingredients are naturally gluten-free, making this recipe a cozy, safe option for gluten-sensitive folks.
How do I prevent my granola from burning?

Ovens vary a lot, so start checking your granola around 20 minutes into baking. Tossing it halfway through ensures even toasting. Also, spreading it in a thin, even layer helps avoid burning. Keeping a close eye the last few minutes is key!
Can I substitute nuts or omit them?

Yes, you can swap pecans and almonds for your favorite nuts or seeds, or leave them out altogether for a nut-free version. Just keep in mind the texture will change, so you might want to add extras like sunflower seeds for crunch.
Why do we add cranberries after baking?

Cranberries added after baking stay chewy and juicy. If baked alongside the granola, they can dry out or burn, which changes their texture and flavor quite a bit.
How long does this gingerbread granola keep fresh?

Stored properly in an airtight container at room temperature, this granola will stay fresh and crunchy for up to two weeks. After that, it might start to lose its crispness but will still be tasty.

Final Thoughts

This Gingerbread Granola Recipe has become one of those staples I reach for during the cooler months. It carries that nostalgic gingerbread warmth but in a snack that’s wholesome and energizing. I hope you enjoy the cozy spices and crunchy bites as much as my family and I do! Give it a try—you’ll be surprised how quickly it disappears from the jar. Happy baking, friend!