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Gingerbread Granola

Gingerbread Granola for a Cozy, Festive Breakfast Delight

Gingerbread Granola captures the festive flavors of the season in a deliciously healthy breakfast treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 cups Rolled Oats Opt for certified gluten-free oats if needed.
  • 1 cup Nuts (e.g., almonds, pecans) Substitute seeds for nut-free options.
For the Sweetness
  • 1/2 cup Maple Syrup or Honey Reduce for less sweet flavor or swap with nut butter.
  • 1 teaspoon Vanilla Extract
For the Flavor
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Ginger
  • 1/4 teaspoon Cloves
For Texture (Optional)
  • 1/2 cup Coconut Flakes Can be left out if desired.
  • 1/2 cup Dried Fruits (e.g., cranberries or apricots)
  • 1/4 cup Nut Butter (optional) Can replace sweeteners if preferred.

Equipment

  • Oven
  • mixing bowls
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine rolled oats, chopped nuts, spices, and a pinch of salt.
  3. In another bowl, whisk together maple syrup or honey, vanilla extract, and any nut butter until smooth.
  4. Pour the wet mixture over the dry ingredients and mix thoroughly with a spatula.
  5. Spread the mixture evenly onto your prepared baking sheet and bake for about 30 minutes, stirring halfway through.
  6. Once baked, let the granola cool completely on the baking sheet before transferring to an airtight container.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 60mgPotassium: 180mgFiber: 5gSugar: 8gCalcium: 4mgIron: 8mg

Notes

Store in an airtight container at room temperature for up to two weeks. Can be frozen for up to six months.

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