Gingerbread granola is packed with warm holiday spices and a hint of molasses, giving each bite that classic Christmas flavour. The gingerbread granola with cranberries provides a balance between the warm gingerbread spice (and don't forget the gingerbread men) and the sweetness of the dried fruits and maple syrup. This festive granola is perfect for breakfast with some yoghurt and milk or snacking.
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Why you'll love this recipe
Holiday-inspired flavour. The blend of gingerbread spices and cranberries brings festive warmth to every spoonful, making it perfect for Christmas breakfasts or snacks.
Healthy and filling. Packed with oats, pepitas, and coconut, this granola is both nutritious and energizing, ideal for a wholesome start to the day.
Versatile and easy to store. Enjoy it with yogurt, milk, or on its own; this gingerbread granola stores well and can even be frozen for meal-prep convenience.
Ingredients
Gingerbread spice. Adds a warm and cozy flavor with a blend of ginger, cinnamon, allspice, and ground cloves, perfect for a festive gingerbread overnight weetbix, gingerbread cookies and gingersnap truffles.
Rolled oats. The hearty base for the gingerbread granola, providing a chewy texture and nutty flavour that pairs well with warm spices. This is the same oats used in the gingerbread baked oats.
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 colour to the Christmas granola.
Desiccated coconut. Brings a subtle coconut flavour and additional texture, enhancing the tropical twist in this baked granola.
Coconut oil. Helps bind the ingredients and adds a mild coconut flavour that pairs well with the gingerbread and molasses notes.
Maple syrup. Naturally sweetens the granola while adding a hint of caramel-like depth to the overall flavour profile.
Molasses. Adds a rich, deep sweetness that enhances the gingerbread person taste, making the granola extra festive and warming.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make gingerbread granola
- Preheat the oven
Set your oven to 160°C (320°F) and line a large baking sheet with parchment paper.
- Combine dry ingredients
In a large mixing bowl, add the rolled oats, gingerbread spice, pepitas, cranberries and desiccated coconut. Stir until everything is evenly mixed.
- Add wet ingredients
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 the gingerbread flavour is through the gingerbread granola. evenly coated.
- Bake
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.
- Add gingerbread people
Once the granola is completely cooled, it will crisp up. You can break it up and add in some gingerbread men if you want.
- Store
Once cooled, transfer the gingerbread granola to an airtight container. Enjoy it with yogurt, milk, or as a snack on its own! (you could even have it on top of a gingerbread weetbix or gingerbread baked oats for something EXTRA festive)
Top Tip
For chunkier clusters, press the granola down into the baking dish before baking and avoid stirring or moving while it cools.
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 that complements the gingerbread granola.
Coconut oil. You can substitute coconut oil with melted butter or olive oil, which will still help bind the ingredients and add a rich flavour to the granola.
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 in your gingerbread granola.
Pepitas. Feel free to swap pepitas for sunflower seeds, chopped almonds, or walnuts (or any combination of nuts) for a slightly different crunch and added nutrition in your Christmas granola.
Meal prep and leftovers
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 meal prep breakfast ideas
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Gingerbread Granola
Ingredients
Gingerbread seasoning (store bought or DIY)
- 10 g (1 tbsp) ground ginger
- 10 g (1 tbsp) ground cinnamon
- 3 g (1 tsp) ground cloves
- 3 g (1 tsp) allspice
Granola Ingredients
- 240 g (3 cups) rolled oats
- 140 g (1 cup) pepitas (or choice of nuts/seeds)
- 60 g (½ cup) dried cranberries
- 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 tbsp) molasses
- 1 cup gingerbread cookies (optional) my recipe here
Instructions
- Preheat oven to 160°C (320°F) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine dry ingredients and stir until evenly mixed.
- Add wet ingredients to the dry ingredients and spread throughout the gingerbread granola evenly.
- Spread the gingerbread granola with cranberries evenly on the prepared baking sheet. 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 the homemade granola to cool completely. This is how you get clusters.
- Add gingerbread men to the clusters if you want and store in an airtight container for approx. 2 weeks.
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