Gingerbread Granola Recipes

GINGERBREAD GRANOLA

Gingerbread Granola image

When the temps are cool outside and the fire is roaring inside, cozy up with a bowl of yogurt topped with this gingerbread granola. Spices like cinnamon, nutmeg, and ginger add warm notes of holiday flavor. Walnuts and almonds add crunch, but you can use your favorite nut combo if you prefer something else. Dried cranberries are the perfect sweet-tart hit of flavor, but we also love dried cherries or even blueberries for this granola. Make a batch, divide it up for gifts, or enjoy it all yourself with yogurt, fruit, or just on its own.

Provided by Hannah Burkhalter

Time 45m

Yield About 7 cups (serving size 1/4 cup)

Number Of Ingredients 12

Ingredients

4 cups old-fashioned oats
1 cup raw walnuts, halved
1 cup raw almonds
1/2 cup dried cranberries
1/2 cup sweetened coconut flakes
1/4 cup coconut oil, or a different oil of your choice
3 tablespoons maple syrup
1/4 cup molasses
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons ground ginger

Steps:

Preheat oven to 325°F. Place coconut oil in a small microwave-safe bowl. Warm coconut oil in a microwave for 20 seconds or until melted. In a separate large bowl, combine oil, maple syrup, molasses, vanilla, cinnamon, nutmeg, and ginger. Whisk until well combined. Add oats, walnuts, almonds, cranberries, and coconut flakes to the liquid mixture. Fold with a large spoon until well coated.
Cover a baking sheet with parchment paper, and transfer granola mixture to the baking sheet. Spread the mixture into an even layer, leaving no parchment showing. Use a ramekin to press down lightly on the granola so that the individual pieces stick together. This step ensures that the granola with be chunky.
Bake for 20-25 minutes, or until the granola is golden brown and fragrant.
After the granola has completely cooled, break it into pieces. Store in an airtight container for two weeks, or freeze for later use.

Nutrition Facts : Calories 147, Carbohydrate 16 g, Cholesterol 0 mg, Fat 8.7 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, Sodium 7 mg, Sugar 6 g

GINGERBREAD GRANOLA BARS

Gingerbread Granola Bars image

This is a twist on Playgroup Granola Bars from this site. I didn't have the stuff to make those (and we love those), so I did my own thing. They turned out great! We normally wrap them individually and freeze them, a great quick snack or breakfast on-the-go!

Provided by brewmama-4

Categories 100+ Breakfast and Brunch Recipes

Time 40m

Yield 56

Number Of Ingredients 13

Ingredients

8 cups old-fashioned rolled oats
4 cups all-purpose flour
3 cups brown sugar
½ cup white sugar
1 tablespoon salt
1 tablespoon ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground ginger
2 cups vegetable oil
1 cup honey
¾ cup molasses
4 eggs, beaten
1 tablespoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.
Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.
Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.
Cool for about 10 minutes; cut into bars while still warm.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 32.5 g, Cholesterol 11.7 mg, Fat 9 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 134.1 mg, Sugar 16.9 g

GINGERBREAD GRANOLA

Gingerbread Granola image

10-ingredient, 30-minute gingerbread granola sweetened with molasses and tossed with cinnamon, ginger, and cloves for that perfect gingerbread flavor.

Provided by Minimalist Baker

Categories Breakfast

Time 30m

Number Of Ingredients 11

Ingredients

3 1/4 cups rolled oats ((GF for gluten-free eaters))
1 3/4 cups raw nuts ((I used almonds, pecans, and a few walnuts))
3 Tbsp organic cane sugar ((or sub extra molasses or maple syrup mixed in with wet ingredients))
1/4 tsp sea salt
1/2 Tbsp ground cinnamon
3/4 tsp ground ginger
1 pinch ground cloves ((optional))
1/4 cup coconut or olive oil
1/3 cup maple syrup ((sub agave, or honey if not vegan))
2 Tbsp molasses
1 tsp vanilla extract ((optional))

Steps:

Preheat oven to 325 degrees F (162 C).
Mix the dry ingredients together in a large bowl.
In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
Spread the mixture evenly onto a a large baking sheet and bake for 18-22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.
Keep in a container that has an air-tight seal and it should keep for a few weeks.

Nutrition Facts : ServingSize 1 half-cup servings, Calories 296 kcal, Carbohydrate 35 g, Protein 7 g, Fat 15 g, SaturatedFat 5.6 g, Sodium 51 mg, Fiber 5 g, Sugar 13 g

GINGERBREAD GRANOLA

Gingerbread Granola image

Irresistible spiced granola with the flavors of gingerbread, including molasses, ginger and cinnamon. Sweetened with maple syrup and dried cranberries, this granola is gluten free as long as you use gluten-free oats. Recipe yields 8 cups granola.

Provided by Cookie and Kate

Categories Breakfast

Time 40m

Number Of Ingredients 12

Ingredients

4 cups old-fashioned rolled oats
1 1/2 cups raw pecans and/or walnuts
1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to 3/4 teaspoon)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup melted coconut oil (or olive oil)
1/3 cup real maple syrup
1/4 cup molasses
1 teaspoon vanilla extract
1/2 cup large, unsweetened coconut flakes* (optional)
1/3 cup chopped dried cranberries
1/3 cup chopped candied ginger

Steps:

Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.
Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.

Nutrition Facts : ServingSize 1/2 cup, Calories 310 calories, Sugar 15.9 g, Sodium 145.7 mg, Fat 12.7 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 44 g, Fiber 5.2 g, Protein 7 g, Cholesterol 0 mg

GINGERBREAD GRANOLA BARS

Gingerbread Granola Bars image

These granola bars are the perfect way to get your gingerbread fix first thing in the morning without actually eating a cookie. They get the signature gingerbread flavor from molasses in the syrup, lots of ground holiday spices and, my favorite, a couple tablespoons of candied ginger. This recipe can easily be doubled and baked in a 13-by-18-inch baking sheet; I like to do this and freeze half for later.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 14 granola bars

Number Of Ingredients 20

Ingredients

Nonstick cooking spray
1/2 cup dark brown sugar
1/2 cup vegetable oil
4 tablespoons honey
2 tablespoons molasses
2 1/4 cups old-fashioned oats
3/4 cup pecan pieces, toasted
3/4 cup slivered almonds
1/2 cup salted roasted cashews, chopped
1/2 cup pepitas
2/3 cup dried cranberries
3 tablespoons candied ginger, chopped
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup plus 1 tablespoon whole-wheat flour
1/4 cup plus 1 tablespoon wheat germ
Kosher salt
1/4 cup holiday sprinkles

Steps:

Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.

GINGERBREAD GRANOLA RECIPE

Gingerbread Granola Recipe image

Gingerbread granola made with a little sugar and a lot of spice, perfect for Christmas morning!

Provided by TillyEats

Time 55m

Yield Serves 10

Number Of Ingredients 23

Ingredients

3 cups oats
1 cup almonds
1 cup walnuts
1 cup pecans
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoons mixed spice
1 teaspoon nutmeg
1/2 teaspoon sea salt
3 cups oats
1 cup almonds
1 cup walnuts
1 cup pecans
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoons mixed spice
1 teaspoon nutmeg
1/2 teaspoon sea salt
1/3 cup coconut oil
1/3 cup golden syrup
1 tsp vanilla paste
2 tablespoons molasses
2 egg whites

Steps:

Preheat the oven to 140°c and line a large baking tray with baking paper
In a bowl combine oats, nuts, spices and sea salt. In a separate bowl combine golden syrup, coconut oil, vanilla paste and molasses. Pour the wet ingredients into the dry and mix until everything is well combined.
Mix through the egg whites and spread onto the baking tray. Make a hole in the centre, this stops the edges burning before the centre is crispy and golden.
Bake for 45 minutes or until golden without stirring!
Turn off the oven and open the oven door slightly, leave the granola to cool. Once cool remove and break into clumps.

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