Use up that jar of molasses that has been hanging out in your cabinet since the holidays in this delicious gingerbread granola recipe. I’ll teach you how to make a healthy, gluten free, gingerbread granola recipe that will spice up your typical granola.
Do you still have molasses left over from baking gingerbread over the holidays?
Gingerbread granola will not only help you use up that jar of molasses from your holiday baking adventures, it may even have you adding molasses to your shopping list in a few weeks. This granola will spice up your yogurt, cereal, or granola bars. Whether it’s Christmas or Christmas in July, this is my family’s favorite granola recipe.
Ways to use granola:
Yogurt Topping
Granola is a great addition to your morning bowl of yogurt.
Cereal
Pour your milk of choice over this granola for a tasty snack!
Granola Bars
Homemade granola bars are a staple in our house and we love to change up what kind of granola we use to spice things up.
Gingerbread Granola Ingredients:
- 1/2 Cup coconut oil
- 1/3 Cup maple syrup
- 1/4 Cup molasses
- 2 tsp vanilla extract
- 6 1/2 Cups rolled or sprouted oats
- 3 Cups chopped nuts
- pecans, walnuts, almonds, etc.
- 1/4 Cup sugar
- 1 Tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
How to Make Gingerbread Granola:
- Preheat oven to 325 degrees.
- In a sauce pan over medium low heat, melt the coconut oil, maple syrup, and molasses. Remove from heat and add the vanilla extract.
- In a large bowl, combine the remaining ingredients.
- Pour the melted coconut oil, maple syrup, molasses and vanilla over the dry ingredients. Mix until all the dry ingredients are well coated.
- Cover two baking sheets with parchment paper and spread out the granola evenly.
- Bake the granola for 10-15 minutes, stir, return to oven and bake an additional 10-13 minutes.
- Allow the granola to cool on the baking sheets. The granola will crisp up as it cools.
- Store in an airtight container in the pantry up to 3 weeks.
How to make your granola crisp and crunchy
The key to making your homemade granola crisp and crunchy like what you buy in the grocery store is the coconut oil. Make sure when you combine the wet and dry ingredients that you are stirring it until all the oats and nuts are well coated. Wait a few minutes before placing the trays in the oven after coating your mixture to allow the oats to soak up the wet ingredients. This will help them crisp up more. Also, don’t be afraid to stir the granola more than once while cooking especially if your baking sheets are crowded.
Gingerbread Granola
Whether it's Christmas or Christmas in July, this is my family's favorite granola recipe.
Ingredients
- 1/2 Cup coconut oil
- 1/3 Cup maple syrup
- 1/4 Cup molasses
- 2 tsp vanilla extract
- 6 1/2 Cups rolled oats or sprouted oats
- 3 Cups chopped nuts (pecans, walnuts, almonds, etc.)
- 1/4 Cup sugar
- 1 Tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- Preheat oven to 325 degrees.
- In a sauce pan over medium low heat, melt the coconut oil, maple syrup, and molasses. Remove from heat and add the vanilla extract.
- In a large bowl, combine the remaining dry ingredients.
- Pour the melted coconut oil, maple syrup, molasses, and vanilla over the dry ingredients. Mix until all the dry ingredients are well coated.
- Cover two baking sheets with parchment paper and spread out the granola evenly.
- Bake the granola for 10-15 minutes, stir, return to oven and bake an additional 10-13 minutes.
- Allow the granola to cool on the baking sheets. The granola will crisp up as it cools.
- Store in an airtight container in the pantry up to 3 weeks.
Notes
The key to making your homemade granola crisp and crunchy like what your buy in the grocery store is the coconut oil. Make sure when you combine the wet and dry ingredients that you are stirring it until all the oats and nuts are well coated. Wait a few minutes before placing the trays in the oven after coating your mixture to allow the oats to soak up the wet ingredients. This will help them crisp up more. Also, don't be afraid to stir the granola more than once while cooking especially if your baking sheets are crowded.
Tools You May Need:
- Measuring cups and spoons
- A large bowl
- Spatula
- Non-stick pot
- Two baking sheets or a large glass baking dish
- Parchment paper
How to Store Granola
Granola will keep for up to three weeks in an air tight container in the pantry. If you need to store the granola for longer than three weeks, I suggest putting it in a zip lock bag and keeping it in the freezer.
I hope you enjoy this recipe. Leave a comment below and let me know your favorite way to serve granola!
You are amazing. I love looking at your beautiful life and family on the farm. We miss you and David and your ray of sunshie. I can’t wait to try your granola recipes. We love granola bars. I may need to reach out to you as I prepare to make our first “homemade” granola. Thank you for sharing and BIG HUGS
Thank you! Reach out to me anytime!