Gingerbread Granola Dried Fruit

One November morning, my kitchen smelled like my grandmother's spice cabinet had decided to move in permanently. I'd been craving something crunchy that tasted like the holidays without committing to full baking mode, and somehow I ended up combining pecans, maple syrup, and enough ginger to make my nose tingle. The first batch came out golden and fragrant, and I kept sneaking handfuls straight from the cooling sheet like I couldn't help myself.

I brought a container of this to a winter gathering last year, and somehow it disappeared faster than the cheese board. Someone asked if I'd bought it from a fancy bakery, which felt like the highest compliment possible in that moment.

Ingredients

• Old-fashioned rolled oats (3 cups): They hold their texture through baking and create that satisfying chew against the crunchy nuts.
• Raw pecans and almonds (1 cup each, roughly chopped): Don't chop them too fine or they'll disappear; you want actual texture in every spoonful.
• Unsweetened shredded coconut (1/2 cup): It toasts beautifully and adds a subtle sweetness that balances the spices.
• Sea salt (1/2 teaspoon): This brings all the warm spice flavors into focus; don't skip it.
• Ground ginger, cinnamon, nutmeg, and cloves (1 1/2 tsp, 1 1/2 tsp, 1/2 tsp, 1/4 tsp): These are the soul of the whole thing, so use fresh spices if you possibly can.
• Pure maple syrup and molasses (1/3 cup and 1/4 cup): The molasses gives depth and a slight bitterness that the maple sweetness relies on.
• Melted coconut oil (1/3 cup): Use whatever neutral oil you have; it just needs to coat everything evenly.
• Pure vanilla extract (2 teaspoons): A small but essential detail that ties the spices together.
• Dried cranberries, apricots, and golden raisins (1/2 cup each): Add these after baking so they stay chewy and don't crystallize in the oven.

Instructions

Set the stage:

Preheat your oven to 325°F and line a baking sheet with parchment paper. This temperature is low enough to let the granola toast without burning the edges.

Build the dry foundation:

In a large bowl, combine oats, pecans, almonds, coconut, sea salt, and all your warm spices. Mix it well enough that you can see the spices distributed throughout.

Make the wet mixture:

In a separate bowl, whisk together maple syrup, molasses, melted coconut oil, and vanilla until everything is completely combined. This is where the magic happens.

Bring it together:

Pour the wet mixture over the dry ingredients and stir thoroughly, making sure every oat and nut gets coated in that glossy, spiced mixture. This takes a minute but it matters.

Spread and bake:

Spread the granola evenly on your prepared sheet and bake for 25 to 30 minutes, stirring once at the halfway point. You'll know it's ready when it's golden and the whole kitchen smells like a spice market.

Cool with patience:

Let it cool completely on the baking sheet without moving it around. This is when it firms up and becomes truly crunchy.

Add the fruit:

Once everything has cooled, stir in the dried cranberries, apricots, and golden raisins so they stay tender and chewy.

Store for the long game:

Keep it in an airtight container at room temperature where it stays fresh and crispy for up to two weeks, though it rarely lasts that long.

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There's something almost meditative about stirring warm granola and watching it shift from wet and clumpy to golden and fragrant. I've learned that this is the kind of recipe that makes you feel like you've accomplished something real before breakfast is even over.

Making Granola Your Own

This recipe is genuinely flexible, and that's part of what makes it so useful. If you don't have pecans, use walnuts or hazelnuts instead, and they'll toast just as beautifully. The dried fruit is totally up to you too: cherries, blueberries, or diced dates all work equally well and bring their own subtle flavor shift to the mix.

Texture Matters

The beauty of this granola is that balance between crunchy and chewy that happens because you add the fruit after baking. If you want clusters instead of individual pieces, press the granola down onto the sheet before baking and skip the halfway stir, but know that you're trading texture for clumpiness.

How to Eat It

This granola is excellent by the handful as you're running out the door, but it shines when you pair it with something creamy like yogurt, milk, or spooned over smoothie bowls. It also holds up beautifully in storage without getting stale or losing its crunch.

• Serve with thick Greek yogurt and a drizzle of honey for a breakfast that actually feels like you're taking care of yourself.
• Layer it into smoothie bowls for texture that won't disappear by the time you finish your first bite.
• Keep a jar in the pantry for those mornings when you need something fast but want it to feel intentional.

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This granola is the kind of recipe that justifies why people love making things from scratch. It's genuinely better than anything you'd buy, and your kitchen smells incredible for hours afterward.

Recipe Questions & Answers

→ What spices give the granola its gingerbread flavor?

Ground ginger, cinnamon, nutmeg, and cloves create the warm, spicy gingerbread flavor.

→ Can different nuts be substituted in this granola?

Yes, walnuts or hazelnuts can replace pecans or almonds to suit your taste.

→ How should the granola be stored after baking?

Store in an airtight container at room temperature for up to two weeks to maintain freshness.

→ Is it possible to add other dried fruits?

Absolutely, cherries, blueberries, or diced dates work well as alternatives or additions.

→ What makes the granola crunchy after baking?

The blend of oats, nuts, and shredded coconut toasted in maple syrup and oils creates the crunchy texture.