Festive Gingerbread Granola Mix

Discovering this Gingerbread Granola was like finding a cozy little secret for holiday mornings. I remember the first time I made it, the warm spices filling the kitchen felt like an instant hug on a chilly day.

I had surprise guests show up one snowy afternoon and this granola saved the day. The smell drew everyone into the kitchen, and we ended up sharing stories over bowls of this spiced delight.

Ingredients

• Old-fashioned rolled oats: I use these for their hearty texture that holds up perfectly after baking without becoming mushy
• Pecans and sliced almonds: Adding a mix of nuts gives a rich, layered crunch plus a natural sweetness
• Unsweetened shredded coconut: Its subtle chewiness balances the crunch and amplifies the cozy flavors
• Sunflower seeds and pepitas: These little seeds add an unexpected crunch and a boost of nutrients
• Ground ginger, cinnamon, nutmeg, and cloves: The classic gingerbread spices that bring warmth and festive cheer to every bite
• Pure maple syrup, molasses, coconut oil, and vanilla extract: These wet ingredients bind everything together while adding a rich sweetness with depth
• Dried cranberries and crystallized ginger (optional): A tangy and spicy pop that livens up the granola once it’s cooled

Instructions

Get Everything Ready:

Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper to keep the granola from sticking and make cleanup easier.

Mix the Dry Ingredients:

In a large bowl, toss together the oats, pecans, almonds, shredded coconut, sunflower seeds, pepitas, and salt. This mix is the base that will get all the lovely gingerbread flavor.

Spice It Up:

Add the ground ginger, cinnamon, nutmeg, and cloves into the dry mix. Stir well so the spice warmth coats every bit of oat and nut.

Whisk the Wet Ingredients:

In another bowl, whisk together the maple syrup, molasses, melted coconut oil, and vanilla extract until you have a smooth, sweet liquid invite.

Combine:

Pour the wet mixture over your dry ingredients and stir gently but thoroughly until every piece of the mixture shines with a sticky sweetness.

Bake & Toss:

Spread the granola evenly on your baking sheet. Bake for 15 minutes, then take it out and toss gently with a spatula to encourage even browning and crispness.

Finish Baking:

Return the granola to the oven for another 15 minutes or until golden and fragrant, your kitchen smelling like a holiday bakery.

Cool & Add the Extras:

Let the granola cool completely on the baking sheet to get that satisfying crisp. Once cooled, stir in dried cranberries and crystallized ginger if you like. Store it airtight to keep the magic fresh.

Save

This granola quickly became more than just breakfast; it’s the smell that greets friends at the door and the comfort of a familiar, warm memory during the busiest seasons.

Keeping It Fresh

To keep your granola tasting crisp, store it in an airtight container at room temperature. Avoid the fridge unless you live somewhere very humid, as moisture can soften the crispness.

When You're Missing Something

If you don’t have all the nuts or seeds on hand, substitute with what you love or have — sunflower seeds alone add plenty of crunch, and walnuts make a nice cozy swap.

Serving Ideas That Clicked

Try this granola over Greek yogurt drizzled with a little honey or as a topping on smoothie bowls to add texture and festive flavor

• Before guests leave, remind them this makes a great holiday gift in a pretty jar
• One more tip—add a pinch of sea salt to the wet ingredients for an unexpected pop
• Keep any leftovers for up to two weeks, but chances are it won’t last that long

Save

Thanks for sharing this kitchen moment with me. May your holidays be warm, crunchy, and full of sweet memories.

Common Recipe Questions

→ What spices are used to flavor the granola?

The granola features ground ginger, cinnamon, nutmeg, and cloves to create warm, festive flavors.

→ Can I substitute nuts in this granola?

Yes, you can swap pecans or almonds for walnuts or hazelnuts depending on your preference or availability.

→ How should the granola be baked for best results?

Bake at 325°F for 15 minutes, toss gently, then bake another 15 minutes until golden and fragrant.

→ What sweeteners are included in the mix?

Maple syrup and unsulphured molasses provide natural sweetness and depth of flavor.

→ How can the granola be stored after baking?

Store in an airtight container at room temperature for up to two weeks to maintain freshness and crispness.

→ Is this granola suitable for vegans?

Yes, as long as the molasses used is unsulphured and no animal products are added, it fits a vegan diet.