Gingerbread Granola Spiced Mix

I'll never forget the December morning I stumbled upon a tin of fresh gingerbread granola at a farmer's market, and instead of buying it, I thought, "I can make this at home." Something about those warm spices—ginger, cinnamon, molasses—transported me back to my grandmother's kitchen during the holidays. Now, every time I bake this granola, the aroma fills my home with that same cozy feeling, and I find myself making double batches just to have it on hand through the season.

I made this for my sister's holiday brunch last year, and watching people go back for third helpings—spooning it into bowls, adding it to their yogurt, just snacking on handfuls—I realized granola is the one thing everyone secretly wants more of but rarely finds time to make.

Ingredients

• Old-fashioned rolled oats (3 cups): The foundation of your granola. They hold the spices beautifully and become wonderfully chewy inside while crisping at the edges. Don't use instant oats or steel-cut—the texture won't be right.
• Pecans and walnuts (1 cup each, roughly chopped): These nuts provide that essential crunch and warmth that make gingerbread granola feel luxurious. The rough chop matters—pieces should be chunky enough to stay distinct in the final mixture.
• Unsweetened coconut flakes (1/2 cup): They add tropical contrast to the spices and toast beautifully, developing a subtle golden color. Look for larger flakes rather than shredded—they hold their texture better.
• Pumpkin seeds (1/3 cup): These green gems toast up crispy and add protein, plus a subtle earthiness that deepens the gingerbread flavor.
• Salt (1/2 teaspoon): This isn't about saltiness—it's about balance. Salt amplifies all those warm spices and prevents the granola from tasting one-note.
• Ground ginger (2 teaspoons): The star of the show. Fresh ground ginger from a quality source makes all the difference. It should smell vibrant, almost peppery.
• Ground cinnamon (1 1/2 teaspoons): This is where half your warmth comes from. Use real cinnamon, not the grocery store bargain bins.
• Ground nutmeg (1/2 teaspoon): A whisper of nutmeg ties everything together with an almost mysterious depth. Don't skip it.
• Ground cloves (1/4 teaspoon): A tiny amount goes a long way. Cloves are where the gingerbread magic happens—they add brightness and complexity.
• Coconut oil, melted (1/3 cup): This is your binder. Coconut oil creates a lighter, crispier granola than regular oil, and it complements the warm spices.
• Maple syrup (1/3 cup): Choose pure maple syrup, not pancake syrup. It adds depth and helps everything cluster slightly without making it too sticky.
• Molasses (1/4 cup): This is the secret. Molasses brings dark, rich notes that scream gingerbread. It's non-negotiable.
• Vanilla extract (1 teaspoon): The finishing touch that ties all the warm spices together and prevents them from feeling flat.
• Dried cranberries or apricots (1/2 cup, optional but recommended): I always add these. They plump slightly from the granola's residual heat and provide bright pops of tartness that balance the deep spices.

Instructions

Preheat and prepare:

Set your oven to 325°F (165°C). This lower temperature is intentional—it bakes the granola gently so nothing burns while everything toasts. Line a large baking sheet with parchment paper. This matters more than you'd think. Parchment means easy cleanup and, more importantly, nothing sticks.

Build your dry base:

In a large bowl, combine the oats, pecans, walnuts, coconut flakes, pumpkin seeds, salt, and all your spices. Use your hands to mix—you want to really distribute those spices evenly so every bite tastes like gingerbread, not just some bites. I always take an extra moment here to crush some of the larger nut pieces against the bowl to create texture variation.

Create the golden binder:

In a separate bowl, whisk together your melted coconut oil, maple syrup, molasses, and vanilla. Whisk until completely smooth and well combined. The molasses can be sticky, so really work it in. This liquid mixture is what makes everything glue together.

Coat thoroughly:

Pour the wet mixture over the dry ingredients and stir—and I mean really stir—for about two minutes. Every oat, every nut should shimmer with the golden coating. If you see dry pockets, keep stirring. This is where patience pays off.

Spread for even baking:

Spread the granola mixture in an even layer on your prepared baking sheet. Don't pack it down too tightly. You want some space between pieces so they can toast and crisp. A thin layer toasts more evenly than a thick one.

Toast with intention:

Bake for 25–30 minutes, and here's the crucial part: stir halfway through. I set a timer for 12 minutes, give it a good stir with a spatula, breaking up any clumps, and then return it to finish. This ensures even golden browning, not burnt edges and pale centers. The granola should be golden and smell incredible—like a gingerbread house baking.

Cool completely before storing:

This step feels hard to wait through, but it matters. Remove the baking sheet from the oven and let it cool on the counter for at least 20 minutes. As it cools, it firms up and becomes truly crispy. If you seal it warm, steam gets trapped and it becomes chewy instead.

Add fruit and store:

Once completely cooled, stir in your dried cranberries or apricots if using. Store in an airtight container. Honestly, it keeps fresh for up to two weeks, but it never lasts that long in my house.

Save to Pinterest

There's something deeply satisfying about giving jars of homemade granola as gifts and watching friends' faces light up. It says, "I spent time thinking about you, and I made something with my own hands." That's when granola stops being breakfast and becomes a love language.

What I've learned over years of making this is that warm spices are never about individual flavors—they're about harmony. Ginger brings brightness, cinnamon adds sweetness, nutmeg deepens everything, and cloves tie it all together with unexpected complexity. Together, they create something bigger than the sum of their parts. If you're skeptical about cloves, try the recipe with just a pinch. You might be surprised how that whisper of a spice changes everything.

The best granola walks a fine line between crispy and slightly chewy. The oats in the center stay a bit soft while the edges of clusters toast golden and crunchy. The nuts maintain their bite. The coconut gets toasted and tender. This balance only happens when you watch the oven, stir halfway, and let everything cool properly. It's the difference between granola you enjoy and granola you actually crave.

Once you understand how this granola works, you can start playing. Swap pecans for almonds or hazelnuts. Use honey instead of maple syrup. Add a splash of bourbon to the wet mixture. Try different dried fruits—dried figs are stunning. The formula stays the same; the personality changes.

• If you want extra crunch, stir in sunflower seeds or chia seeds after the granola cools
• For a gluten-free version, just make sure your oats are certified gluten-free, and everything else in this recipe already works
• Serve it with creamy yogurt, over smoothie bowls, or just eat it straight from the jar when you need a moment of comfort

Save to Pinterest

Granola made with love tastes different. There's something about baking with intentionality, waiting for that perfect golden moment, and knowing it's going to make someone's morning a little brighter. That's really all this recipe is—warmth in a bowl.

Recipe Questions & Answers

→ What nuts are used in this granola?

Pecans and walnuts are the primary nuts, chopped roughly to add crunch and texture.

→ How do the spices contribute to the flavor?

Ginger, cinnamon, nutmeg, and cloves combine to create warm, festive notes reminiscent of gingerbread, without overpowering.

→ Can I substitute the dried fruit?

Yes, dried cranberries can be replaced with chopped dried apricots or other dried fruits to suit your taste.

→ Is this granola suitable for a vegan diet?

Yes, the granola uses plant-based ingredients like coconut oil and maple syrup, making it vegan and dairy-free.

→ What is the best way to store this granola?

Store the cooled granola in an airtight container to maintain crispness and freshness for several weeks.

→ Can I make this gluten-free?

Use certified gluten-free oats to make this granola suitable for gluten-free diets.