Gingerbread Granola Dried Fruit (Printable Version)

Crunchy granola featuring warm gingerbread spices and a mix of dried fruit for a festive touch.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw pecans, roughly chopped
03 - 1 cup raw almonds, roughly chopped
04 - ½ cup unsweetened shredded coconut
05 - ½ teaspoon sea salt

→ Gingerbread Spice Blend

06 - 1 ½ teaspoons ground ginger
07 - 1 ½ teaspoons ground cinnamon
08 - ½ teaspoon ground nutmeg
09 - ¼ teaspoon ground cloves

→ Wet Ingredients

10 - ⅓ cup pure maple syrup
11 - ¼ cup unsulphured molasses
12 - ⅓ cup melted coconut oil (or neutral oil)
13 - 2 teaspoons pure vanilla extract

→ Dried Fruit

14 - ½ cup dried cranberries
15 - ½ cup chopped dried apricots
16 - ½ cup golden raisins

# How to Make It:

01 - Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine oats, chopped pecans, almonds, shredded coconut, sea salt, and all spices: ginger, cinnamon, nutmeg, and cloves.
03 - In a separate bowl, whisk together maple syrup, molasses, melted coconut oil, and vanilla extract until fully combined.
04 - Pour the wet mixture over the dry ingredients and stir thoroughly until everything is evenly coated.
05 - Spread the granola mixture evenly on the prepared baking sheet. Bake for 25 to 30 minutes, stirring once halfway through, until golden and fragrant.
06 - Remove from oven and allow to cool completely on the baking sheet, allowing the granola to crisp up. Once cooled, gently fold in dried cranberries, apricots, and golden raisins.
07 - Transfer to an airtight container and store at room temperature for up to two weeks.

# Expert Insights:

01 -
  • It fills your whole house with the smell of Christmas in under an hour, no cookies required.
  • The combination of molasses and ginger is unexpectedly addictive, especially with morning coffee or yogurt.
  • You can actually make a big batch and eat it for two weeks without getting tired of it.
02 -
  • Stir the granola at the halfway point, but only once, or you'll end up with a pile of crumbs instead of clusters.
  • Add the dried fruit after everything has cooled completely, or it will get hard and chewy in a way you don't want.
  • Those spice measurements aren't a suggestion; fresh spices from a container you actually use regularly make all the difference here.
03 -
  • Use fresh spices and taste a tiny bit of the dry mixture before baking; you should notice the warmth hitting your nose immediately.
  • If you live somewhere humid, store the cooled granola in an airtight container with a silica packet to keep it crispy longer.

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