This Easy Gingerbread Granola is the ultimate holiday breakfast or snack! It's quick and easy to make with simple ingredients and warming spices, it tastes like gingerbread cookies. Perfect for cozy Christmas mornings or gifting in a cute jar to spread holiday cheer! 🌟🫙🎁
Whip up a batch of this gingerbread granola and fill your home with the cozy aroma of gingerbread while creating the perfect holiday treat!
This granola combines the rich, molasses flavor of classic gingerbread with the crunchy goodness of pecans and oats. Can't eat pecans? You can replace the pecans with walnuts, almonds, or pepitas! It’s festive, affordable, and a great last-minute gift idea for neighbors, teachers, or anyone who loves a sweet treat.
I love whipping up a batch just before Christmas and serving it with plant-based yogurt, a sprinkle of fresh pomegranate seeds or dried cranberries, and a drizzle of maple syrup for a festive touch.
TIPS & TRICKS:
Make Ahead Tips: Prepare this granola up to two weeks in advance and store in an airtight container. It makes holiday mornings stress-free and extra special!
Freezing Tips: Gingerbread granola freezes beautifully! Store in an airtight container or freezer-safe bag for up to 3 months. Let it thaw at room temperature for a few minutes before enjoying.
Gifting Ideas: Divide the granola into jars, you can repurpose jars you already have or pick up a cute jar, tie a ribbon around the top, and add a handwritten label. Pair it with a bag of tea, a candy cane, or a small holiday ornament for a thoughtful gift.
Serving Suggestions: Enjoy as cereal with plant-based milk or oat nog, sprinkle over ice cream (yum!), layer in a parfait with vegan yogurt and fresh fruit, or enjoy it as is as a snack.
Customize It: Swap pecans for walnuts, almonds, or pepitas or a mix. Once the granola is cooled you could even add dried cranberries for a pop of color, or mix in vegan white chocolate chips for a decadent twist.
HOW TO MAKE GINGERBREAD GRANOLA:
Preheat Oven: Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
Mix: In a large bowl, whisk together the molasses, maple syrup, melted coconut oil, ginger, cinnamon, nutmeg, allspice, and salt until smooth.
Add the oats and chopped pecans, stirring until everything is well coated.
Spread & Bake: Spread the mixture evenly onto the prepared baking sheet. Bake for 17-25 minutes, stirring halfway through to ensure even baking. Keep an eye on it near the end to prevent burning, as molasses can darken quickly.
Cool & Store: Remove from the oven and let the granola cool completely on the baking sheet. This allows it to crisp up. Transfer the granola to an airtight container. It will stay fresh for 2 weeks or longer at room temperature. Or freeze for up to 3 months.Serving Ideas: Serve with your favorite plant-based milk for a breakfast that tastes like gingerbread cookies. Sprinkle on vegan yogurt with pomegranate seeds or dried cranberries for a festive touch. Use as a crunchy topping for baked sweet potatoes or a winter fruit crumble.
This gingerbread granola is…
- quick and easy to make
- perfect for stress-free holiday mornings
- great for gifting
More holiday breakfast ideas:
- Pumpkin Spice Granola
- Vegan Lemon Loaf (Starbucks-inspired)
- Gingerbread Waffles
- Vegan Cranberry Pistachio Loaf
- Vegan Mini Quiche
- Sheet Pan Pancakes
- Vegan Apple Bread
- Pumpkin French Toast
If you try this gingerbread granola recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Gingerbread Granola
Servings: (makes about 3 cups)
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Ingredients
- ¼ cup molasses
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice, (the spice)
- ¼ teaspoon salt
- 2 ¼ cups rolled oats, (gluten-free if preferred)
- ¾ cup chopped raw pecans, (or sub walnuts, almonds, or pepitas)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- Mix: In a large bowl, whisk together the molasses, maple syrup, melted coconut oil, ginger, cinnamon, nutmeg, allspice, and salt until smooth.
- Add the oats and chopped pecans, stirring until everything is well coated.
- Spread & Bake: Spread the mixture evenly onto the prepared baking sheet. Bake for 17-25 minutes, stirring halfway through to ensure even baking. Keep an eye on it near the end to prevent burning, as molasses can darken quickly.
- Cool & Store: Remove from the oven and let the granola cool completely on the baking sheet. This allows it to crisp up. Transfer the granola to an airtight container. It will stay fresh for 2 weeks or longer at room temperature. Or freeze for up to 3 months.Serving Ideas: Serve with your favorite plant-based milk for a breakfast that tastes like gingerbread cookies. Sprinkle on vegan yogurt with pomegranate seeds or dried cranberries for a festive touch. Use as a crunchy topping for baked sweet potatoes or a winter fruit crumble.
Y hanrahan says
Can I use pomegranate molasses instead. Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Pomegranate molasses will give the granola a different flavor profile, as it’s tangier and less sweet than regular molasses. While it could still work, it will change the taste of the granola. If you're okay with that, go ahead and give it a try! Just keep in mind that the sweetness and spice balance might be a bit different from the original recipe. I hope that helps!
Theresa says
Perfect combination of gingerbread and pecans 🤤. This filled the house 🏡 with such yummy, warm goodness when my husband came home he commented immediately how delicious 😋 the house smelled. Thank you for another amazing recipe 🤗.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh I love that!! So happy you enjoyed the granola and the wonderful scents too!!! 🙂
Janet Schroering says
Is it necessary to use the coconut oil! I’m plant based no oil.
Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Janet, check the recipe notes for the oil-free option. 🙂