This gingerbread granola is packed with those warm gingerbread flavors (don't forget the gingerbread cookies) and sweet bites of cranberry. This homemade granola is perfect for a Christmas breakfast with some yogurt and milk or snacking.
TL;DR
- Prep time: 5 minutes Cook time: 30 minutes (plus cooling)
- Meal prep: combine with yogurt and fresh fruit for a balanced breakfast
- Storage: Store in airtight container for up to 7 days (it'll last longer but won't be as crisp)
- Customise: Adjust with different nuts, fruits and add-ins
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Why you'll love this recipe
Holiday-inspired flavour. The blend of gingerbread spices and cranberries makes it perfectly festive like my gingerbread baked oats.
Healthy and filling. Packed with oats, pepitas, and coconut, this granola is both nutritious and energizing, ideal for breakfast or a midday snack.
Versatile and easy to store. Enjoy it with yogurt, milk, or on its own; this stores well at room temperature for up to a week.
Ingredients
Gingerbread spice. Adds a warm and cozy flavor with a blend of ginger, cinnamon, allspice, and ground cloves. You can adjust to your preferences.
Rolled oats. This provides the base. You can adjust to other types of oats but the cooking time may vary.
Pepitas. Adds a crunchy texture and a mild, nutty taste, offering a boost of protein and healthy fats to the granola. You could use other nuts if you'd like.
Cranberries. Sweet and slightly tart, these dried berries complement the gingerbread spices and add a pop of color to the Christmas granola.
Coconut oil. Helps bind the ingredients and adds a mild coconut flavour that pairs well with the gingerbread and molasses notes.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
You can make gingerbread granola a lot of different ways depending what you have in your cupboard. Here are some of my suggestions:
Cranberries. Swap out dried cranberries for raisins, dried cherries, or chopped dried apricots for a different fruity twist.
Coconut oil. You can substitute coconut oil with melted butter or olive oil (or even melted nut butter), which will still help bind the ingredients.
Molasses. If you don't have molasses, try using maple syrup, honey, or even dark brown sugar for a milder sweetness and still get that hint of warmth.
Pepitas. Feel free to swap pepitas for sunflower seeds, chopped almonds, or walnuts (or any combination of nuts) for a slightly different crunch.
How to make gingerbread granola
Step 1: In a large mixing bowl, add the rolled oats, gingerbread spice, pepitas, cranberries and desiccated coconut. Stir until everything is evenly mixed.
Step 2: In a small saucepan or in the microwave, melt the coconut oil. Add with the maple syrup and molasses to the dry ingredients. Stir until mixed well.
Step 3: Spread the granola mixture evenly on the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through to ensure even baking, until the granola is golden brown and crispy.
Step 4: Allow the granola to cool for at least 15 minutes.
Once the granola is completely cooled, it will crisp up. You can break it up and add in some gingerbread men if you want.
My Top Tip
For chunkier clusters, press the granola down into the baking dish before baking and avoid stirring or moving while it cools.
Meal prepping homemade granola
Meal prepping gingerbread granola is a fantastic way to have a festive, crunchy topping ready for breakfasts or snacks throughout the week. Making a big batch allows you to enjoy the gingerbread flavours of the holiday season with minimal daily prep.
Storing
You can store gingerbread granola in an airtight container at room temperature for up to 2 weeks to keep it fresh and crispy. For extra freshness, use a glass jar or vacuum-sealed container.
In the Australian heat, I recommend storing your airtight jar in the fridge so the gingerbread granola doesn't melt and stick to the glass.
Freezing
To freeze granola with cranberries, add to a freezer-safe bag or container and remove as much air as possible (or have a container JUST big enough to fit the granola). Freeze for up to 3 months and defrost at room temperature.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, homemade granola can be frozen to extend its freshness. Simply place it in a freezer-safe container or bag, removing as much air as possible. Frozen granola will stay fresh for up to 3 months; just allow it to come to room temperature before enjoying.
If your homemade granola isn't crunchy, it may need more baking time. Ensure it bakes in a single layer on a baking sheet, and stir occasionally to help it toast evenly. Allowing it to cool fully before storing also helps retain crunchiness.
Other Christmas recipe ideas
Or, you can have a browse through my Christmas recipes for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Gingerbread Granola
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Ingredients
Gingerbread seasoning (store bought or DIY)
- 10 g (1 tablespoon) ground ginger, adjust to preferences
- 10 g (1 tablespoon) ground cinnamon, adjust to preferences
- 3 g (1 teaspoon) ground cloves, adjust to preferences
- 3 g (1 teaspoon) allspice, adjust to preferences
Granola Ingredients
- 240 g (3 cups) rolled oats
- 140 g (1 cup) pepitas, or choice of nuts/seeds
- 60 g (½ cup) dried cranberries, or choice of dried fruit
- 40 g (½ cup) desiccated coconut
- 120 ml (½ cup) coconut oil, melted, subs note 1
- 60 ml (¼ cup) maple syrup
- 30 ml (2 tablespoon) molasses
- 1 cup (1 cup) gingerbread cookies, optional, my recipe here
Instructions
Prepare
- Preheat oven to 320°F / 160°C and line a large baking sheet with parchment paper and a light spray of oil.
- In a large mixing bowl, combine 10 g (1 tablespoon) ground ginger, 10 g (1 tablespoon) ground cinnamon, 3 g (1 teaspoon) ground cloves, 3 g (1 teaspoon) allspice, 240 g (3 cups) rolled oats, 140 g (1 cup) pepitas, 60 g (½ cup) dried cranberries, 40 g (½ cup) desiccated coconut and stir until evenly mixed.
- Add melted 120 ml (½ cup) coconut oil, 60 ml (¼ cup) maple syrup, 30 ml (2 tablespoon) molasses to the dry ingredients and spread throughout the gingerbread granola evenly.
- Spread the mixture evenly on the prepared baking sheet.
Bake
- Bake for 25-30 minutes, stirring halfway through to ensure even baking. It should be golden brown and give off a strong gingerbread aroma.
- Remove from oven and allow it to cool for at least 15 minutes. It'll harden and allow you to break it into clusters.
- Add 1 cup gingerbread cookies to the clusters if you want and store in an airtight container for approx. 2 weeks.
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