Gingerbread Granola

Gingerbread Granola

I’m sorry for the sporadic posts lately. My girlfriend and I have been searching for a house on the central California coast to purchase, so a lot of our time has been spent either over there, or cleaning house preparing to eventually move. Even so, I’ve been slacking on blogging, mostly just cooking and taking notes for eventual posts, making sure the recipes are of sufficiently awesome quality. That being said, there IS a Philly cheesesteak recipe that should be making it’s way here in the next few weeks that will knock your socks off. And some pretty amazing polka-dot tuxedo cookies that my girlfriend may deign to let me post… but for now, here is our breakfast from the last few days. It’s homemade granola seasoned liberally with gingerbread spices. In milk, with yogurt, even just snacking straight handfuls… it’s fantastic.

Start by preheating the oven to 350°F and line a cookie sheet or half sheet pan with parchment paper. Then combine the oats, nuts, salt, cinnamon, and ground ginger. Stir well to combine.


Mix together the oil (for coconut oil, you can scoop into a see-through liquid measuring cup filled to 1/2 cup with cold water and use water displacement measuring to measure out another 1/2 cup of solid coconut oil, then pour off the water and melt the coconut oil in the microwave), maple syrup, molasses, and vanilla.


Mix with the oat mixture, and pour out onto the parchment paper, spreading evenly with a wooden spoon or spatula. Bake for 20 minutes, stir, and bake for 10 more minutes.


Meanwhile, roughly chop the dried cranberries, dried cherries, and candied ginger.


Stir chopped fruit and ginger into granola, and let cool before eating. Store in an airtight container for 1-2 weeks, or in the refrigerator for longer shelf life.

Gingerbread Granola

Gingerbread Granola

Adapted from Cookie and Kate
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Cooking Madly


  • 4 cups old-fashioned rolled oats
  • 1 1/2 cups raw pecans and/or walnuts
  • 1 teaspoon fine-grain sea salt
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup melted coconut oil or olive oil
  • 1/4 cup real maple syrup
  • 1/4 cup molasses
  • 1 1/2 teaspoon vanilla
  • 1/3 cup chopped dried cherries
  • 1/3 cup chopped dried cranberries
  • 1/3 cup chopped candied ginger


  1. Preheat oven to 350°F and line a cookie sheet or half-sheet pan with parchment paper.
  2. Mix together oats, nuts, salt, and spices. Stir well to combine.
  3. Stir in the oil, maple syrup, molasses, and vanilla. Spread evenly on the parchment paper.
  4. Bake for 20 minutes, remove and stir well, and return to the oven and bake for an additional 10 minutes.
  5. Meanwhile, roughly chop dried fruit and candied ginger.
  6. Remove the pan from the oven and stir in dried fruit and candied ginger. Let cool.
  7. Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.


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  • Shelley @ Two Healthy Kitchens October 11, 2013, 4:38 am

    I love the idea of “gingerbread” flavored granola! What a delicious combination of spices, and with the addition of the candied ginger – oh, yum! Another fantastic recipe! Thanks, Dustin! 😀

    • Cooking Madly October 11, 2013, 6:35 am

      Thank you! I’ve been very happy with it myself, and it’s especially good in milk since the spices will flavor the milk quite well. And yes, I think everyone should cook with candied ginger more. It’s delicious stuff.