Gingerbread Granola Recipes

GINGERBREAD GRANOLA

Steps:

• Preheat oven to 325°F. Place coconut oil in a small microwave-safe bowl. Warm coconut oil in a microwave for 20 seconds or until melted. In a separate large bowl, combine oil, maple syrup, molasses, vanilla, cinnamon, nutmeg, and ginger. Whisk until well combined. Add oats, walnuts, almonds, cranberries, and coconut flakes to the liquid mixture. Fold with a large spoon until well coated.
• Cover a baking sheet with parchment paper, and transfer granola mixture to the baking sheet. Spread the mixture into an even layer, leaving no parchment showing. Use a ramekin to press down lightly on the granola so that the individual pieces stick together. This step ensures that the granola with be chunky.
• Bake for 20-25 minutes, or until the granola is golden brown and fragrant.
• After the granola has completely cooled, break it into pieces. Store in an airtight container for two weeks, or freeze for later use.

GINGERBREAD GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
• Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
• Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
• Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.

GINGERBREAD GRANOLA

Steps:

• Preheat oven to 325 degrees F (162 C).
• Mix the dry ingredients together in a large bowl.
• In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
• Spread the mixture evenly onto a a large baking sheet and bake for 18-22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
• Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.
• Keep in a container that has an air-tight seal and it should keep for a few weeks.

GINGERBREAD GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.
• Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.
• Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.
• Cool for about 10 minutes; cut into bars while still warm.

GINGERBREAD GRANOLA

Steps:

• Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
• Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
• Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
• Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.
• Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.