Gingerbread Granola Spiced Mix (Printable Version)
Crunchy oats and nuts blended with warm gingerbread spices for a festive, flavorful treat.
# What You'll Need:
→ Dry Ingredients
01 - 3 cups old-fashioned rolled oats
02 - 1 cup pecans, roughly chopped
03 - 1 cup walnuts, roughly chopped
04 - 1/2 cup unsweetened coconut flakes
05 - 1/3 cup pumpkin seeds
06 - 1/2 teaspoon salt
→ Spices
07 - 2 teaspoons ground ginger
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon ground cloves
→ Wet Ingredients
11 - 1/3 cup coconut oil, melted
12 - 1/3 cup maple syrup
13 - 1/4 cup molasses
14 - 1 teaspoon vanilla extract
→ Optional Add-ins
15 - 1/2 cup dried cranberries or chopped dried apricots
# How to Make It:
01 - Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, mix together oats, pecans, walnuts, coconut flakes, pumpkin seeds, salt, and all spices until evenly distributed.
03 - In a separate bowl, whisk melted coconut oil, maple syrup, molasses, and vanilla extract until smooth and combined.
04 - Pour the wet mixture over the dry ingredients and stir thoroughly to coat all components evenly.
05 - Spread the mixture in an even layer on the prepared baking sheet. Bake for 25 to 30 minutes, stirring halfway through, until golden and fragrant.
06 - Remove from oven and allow to cool completely on the baking sheet to crisp up. Once cooled, gently fold in dried cranberries or apricots if using.
07 - Transfer the granola to an airtight container and store at room temperature.
# Expert Insights:
01 -
- It tastes like the holidays in a bowl, with that perfect balance of warmth and sweetness that feels both indulgent and wholesome
- Once you master the technique, you'll realize you never need to buy expensive artisanal granola again
- It stays perfectly crispy for days and works beautifully over yogurt, in smoothie bowls, or straight from the jar at midnight when you need comfort food
02 -
- Don't walk away from your granola while it bakes. Those last 5 minutes are where it goes from golden to burnt, and watching it toward the end means you catch the exact moment it's perfect.
- Dried fruit goes in after cooling, not before. If you bake it with the fruit, it hardens into little rocks. Adding it after lets it soften slightly from the granola's residual heat without becoming tough.
03 -
- Make a double batch. Seriously. Once you taste this, you'll want it on hand constantly, and having extra means you can gift some and still have plenty for yourself.
- Store it in glass jars with tight-sealing lids. Not only does it look beautiful, but it stays crispy longer than plastic, and you can see when you're running low so you remember to make another batch.