My favorite quick breakfast is some yogurt sprinkled with granola. So I decided to make a festive batch, inspired by some of my favorite flavors of the season, and created Gingerbread Granola. Rolled oats are tossed with warm spices like cinnamon, ginger, and cloves and then coated with a luscious mixture of pure maple syrup and molasses. With the addition of pecans and dried cranberries, this embraces the holidays. This granola is not only a delicious treat for breakfast or sprinkled on ice cream, but it's great for gift giving too!
Ingredients for Gingerbread Granola:
5 cups rolled oats
1/2 cup grapeseed oil
1/3 cup maple syrup
1/3 cup molasses
2 teaspoons vanilla
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
2 cups pecans, coarsely chopped
1 1/2 cups dried cranberries
Time-Saving Tip: Chop the nuts a few days in advance.
Let's see what we need.
We're ready to cook.
Whisk the molasses, syrup, vanilla, ginger, cinnamon, cloves, and salt; set aside.
Combine the oats and pecans. Add the molasse mixture and stir until everything is coated.
Transfer the mixture to a parchment-lined sheet pan. Evenly spread the granola and gently pat it with the bottom of a measuring cup to get rid of any air pockets. I like to use a piece of parchment between the cup and granola, so nothing sticks.
Bake in a preheated 325-degree oven for 35-40 minutes without stirring. Remove from the oven and let completely cool for at least 2 hours. Break up the granola and gently toss with the cranberries. Store in an airtight container.
It's ready! Gingerbread Granola is so delicious and perfect for holiday gift-giving. And the house smells awesome while it works its magic in the oven.
Enjoy!
Gingerbread Granola:
5 cups rolled oats
1/2 cup grapeseed oil
1/3 cup maple syrup
1/3 cup molasses
2 teaspoons vanilla
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
2 cups pecans, coarsely chopped
1 1/2 cups dried cranberries
Whisk the molasses, syrup, vanilla, ginger, cinnamon, cloves, and salt; set aside.
Combine the oats and pecans. Add the molasse mixture and stir until everything is coated.
Transfer the mixture to a parchment-lined sheet pan. Evenly spread the granola and gently pat it with the bottom of a measuring cup to get rid of any air pockets. I like to use a piece of parchment between the cup and granola, so nothing sticks.
Bake in a preheated 325-degree oven for 35-40 minutes without stirring. Remove from the oven and let completely cool for at least 2 hours. Break up the granola and gently toss with the cranberries. Store in an airtight container.
Time-Saving Tip: Chop the nuts a few days in advance.