Description
This Gingerbread Granola Recipe is a delightful blend of rolled oats, nuts, and warm spices baked to crispy perfection and lightly sweetened with maple syrup and molasses. Enhanced with dried cranberries, this crunchy granola offers a festive, gingerbread-inspired flavor ideal for snacking, topping yogurt, or adding a seasonal twist to your breakfast or dessert.
Ingredients
Scale
Dry 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
Wet Ingredients
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the granola evenly.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, pecans, slivered almonds, ground cinnamon, ground ginger, and salt. Stir these dry ingredients until they are well distributed.
- Combine Wet Ingredients: In a separate bowl, mix together the olive oil, maple syrup, molasses, and vanilla extract until fully blended.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir thoroughly until the oats and nuts are evenly coated with the syrupy mixture.
- Spread and Bake: Line a large baking sheet with parchment paper. Spread the granola mixture in an even layer and bake for 25-30 minutes at 350°F, tossing or stirring the granola halfway through baking to ensure even browning.
- Cool and Add Cranberries: Remove from the oven and let the granola cool completely on the baking sheet, about 15 minutes. Once cooled, stir in the dried cranberries to incorporate them evenly.
- Store: Transfer the granola to an airtight container and store at room temperature for up to 2 weeks.
Notes
- You can store the granola in an airtight glass jar or container at room temperature for up to 2 weeks.
- To freeze granola, wrap tightly in plastic cling wrap and place inside a freezer-safe bag. It will keep for up to 3 months.
- Enjoy granola by itself as a snack, or add it to milk, yogurt, parfaits, banana toast, or even as a crunchy topping on vanilla ice cream.
- Tossing the granola halfway through baking helps it brown evenly and prevents burning.
- Using parchment paper makes cleanup easier and prevents sticking.
Nutrition
- Serving Size: 1/2 cup (about 50g)
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
