This gingerbread granola recipe was inspired by my favourite tradition of baking gingerbread men during the festive season. With a delightful blend of old-fashioned rolled oats, crunchy nuts, shredded coconut, buckwheat and pepitas, this granola captures the essence of gingerbread with a unique twist—introducing the rich flavours of peanut butter and honey. The warm spices of cinnamon, ginger, nutmeg, and cloves, combined with the sweet harmony of molasses and honey, create a fragrant and comforting treat.
What makes this recipe truly special is not just its delicious taste, but also its simplicity. Easy to make, it lends itself to a perfect homemade Christmas gift. Fill a jar with this aromatic granola, tie it with a festive ribbon, and add charming decorations for a thoughtful and delicious present that embodies the spirit of the season.
- 3 cups rolled oats
- 1/2 cup buckwheat groats
- 1.5 cups almonds and pecans
- 1/2 cup shredded coconut
- 1/4 cup pepitas
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/3 cup peanut butter
- 1/4 cup olive oil
- 1/4 cup molasses
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- Preheat your oven to 130°C. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the rolled oats, chopped nuts, shredded coconut, pepitas, ground cinnamon, ground ginger, ground nutmeg, ground cloves. Mix well to evenly distribute the spices.
- In a small saucepan over low heat, combine the peanut butter, olive oil, molasses, honey or maple syrup, vanilla extract and salt. Stir continuously until the mixture is well combined and smooth.
- Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake in the preheated oven for 40 minutes, don’t stir it as the granola will not form clusters. The granola is ready when it turns deep golden brown and feels dry to the touch.
- Remove the granola from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools.
- Once the granola is completely cooled, you can break it into clusters.
- Store the gingerbread granola in an airtight container at room temperature. It should stay fresh for several weeks.