Gingersnap Granola
Warm, spiced, and irresistibly crunchy, Gingersnap Granola is the ultimate homemade treat that effortlessly elevates your breakfast or snack game. This easy-to-make recipe combines hearty rolled oats, chopped pecans, and unsweetened coconut flakes with the cozy flavors of ground cinnamon, ginger, and cloves, reminiscent of classic gingersnap cookies. Sweetened naturally with molasses and maple syrup, and brought to life with the zingy bite of crystallized ginger, every bite is a perfect balance of crunchy and chewy. Baked to golden perfection, this granola is as versatile as it is flavorful—sprinkle it over creamy yogurt, enjoy it with your favorite milk, or grab a handful on the go. Ready in just 35 minutes, it’s a must-try for any granola lover looking for a festive, spiced twist!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Pecans (chopped)
- 1 cup Unsweetened coconut flakes
- 2 teaspoons Ground cinnamon
- 1.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 3 tablespoons Molasses
- 0.25 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.25 cup Crystallized ginger (finely chopped)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped pecans, and unsweetened coconut flakes.
Add the ground cinnamon, ground ginger, ground cloves, and salt to the oat mixture. Stir until the dry ingredients are well-distributed.
In a small saucepan over low heat, combine the molasses, maple syrup, and melted coconut oil. Stir until smooth and slightly warmed, about 2 minutes. Remove from heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients and toss until everything is evenly coated.
Spread the granola mixture onto the prepared baking sheet in an even layer.
Bake for 20-25 minutes, stirring halfway through to ensure even toasting. Keep a close eye during the last few minutes to prevent burning.
Remove the granola from the oven and allow it to cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, stir in the finely chopped crystallized ginger.
Store the granola in an airtight container at room temperature for up to two weeks. Serve with milk, over yogurt, or enjoy as a snack!
Nutrition Facts
Calories |
3619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.5 g | 301% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 357.6 g | 130% | |
| Dietary Fiber | 60.2 g | 215% | |
| Total Sugars | 157.4 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
