Gingerbread Granola
This gingerbread granola is crunchy, warmly spiced, and naturally sweetened with maple syrup. Enjoy it with yogurt, milk, or as an easy homemade snack!
Ingredients
- 2 cups old-fashioned oats for extra crunch, but quick oats work too
- ½ cup chopped almonds or any preferred nuts
- ¼ cup creamy almond butter or peanut butter for a twist
- ¼ cup pure maple syrup
- 1 tbsp melted coconut oil avocado oil also works
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- 2 tbsp flaxseeds or chia seeds optional for added nutrition
- ¼ cup dried cranberries or raisins optional, add after baking
- ¼ cup shredded coconut optional, for a tropical twist
Instructions
- Preheat & Prep – Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Melt & Mix – In a large microwave-safe bowl, melt the almond butter, maple syrup, and coconut oil for 30 seconds. Stir until smooth, then add vanilla extract.
- Combine Dry Ingredients – In the same bowl, mix in oats, nuts, ginger, cinnamon, nutmeg, cloves, salt, and optional seeds. Stir well to coat evenly.
- Spread & Bake – Evenly spread the granola on the baking sheet, keeping some clusters intact for larger chunks. Bake for 18-20 minutes, stirring halfway through to ensure even baking.
- Cool & Enjoy – Let the granola cool completely (it will harden as it cools). Stir in dried fruit and shredded coconut if using, then store in an airtight container for up to two weeks.
Notes
Tip for crunchy granola: If you prefer larger clusters, gently press the granola into an even layer before baking and avoid stirring it too much. Let it cool completely on the baking sheet before breaking it into clusters and storing it.