Gingerbread Granola
Total Time
40 minutes
Prep Time
10 mins
Cook Time
30 mins
Rating
4.9 out of 5 stars
(68)
Ingredients
8 cups
- 4 cups old-fashioned rolled oats
- 1 ½ cups raw pecans and/or walnuts
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ cup melted coconut oil (or olive oil)
- ⅓ cup real maple syrup
- ¼ cup molasses
- 1 teaspoon vanilla extract
- ½ cup large, unsweetened coconut flakes (optional)
- ⅓ cup chopped dried cranberries
- ⅓ cup chopped candied ginger
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Preparation
Chef’s notes
Recipe roughly based on master granola maker Megan Gordan’s base granola recipe, via The Kitchn.
Serving suggestions:
I like to serve this granola with yogurt or milk and sweet winter fruit, such as broiled grapefruit, orange slices or pomegranate arils.
Nut details:
Raw nuts are preferable, but if you want to use pre-roasted nuts in this granola, mix them in after baking the granola. (They are liable to burn if you bake them along with the other ingredients.)
*Where to buy coconut flakes:
Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.