The holiday season and its collection of delicious flavor profiles don’t have to end just yet…
I’m on a ginger kick right now. I’ll throw it in anything and everything. Why? Well, #1 it’s delicious, and #2 it’s awesome for the body. Plus, I just love gingerbread anything and see no reason for that flavor combo to have full exclusivity with Christmas.
How to make Gingerbread Granola
This snack is:
Combine the dry ingredients
To begin, get out a large bowl and whisk together the dry ingredients. This includes oats, pecans, ground flaxseed, salt, ginger, cinnamon, nutmeg, cloves, and cardamom. Whisk until just combined and then set aside while you combine the wet ingredients.
Cardamom is totally optional here, but it is a wonderful addition if you happen to have it on hand!
Combine the wet ingredients
In a separate, small bowl, combine the wet ingredients. This includes almond butter, molasses, vanilla, coconut oil, and maple syrup. Mix until thoroughly combined.
Make sure to use runny almond butter here or the mixture will become very dry and difficult to evenly combine. If the mixture is looking dry, try adding more melted coconut oil to help soften things up.
Combine wet & dry ingredients
Add the wet ingredients to the large bowl with the dry ingredients and use a wooden spoon or spatula to combine.
Pour the oats onto a baking sheet and bake
Once the ingredients have been well combined, dump everything onto a baking sheet lined with a nonstick surface. I used my silicone baking mat, but feel free to use parchment paper.
Once poured, use a spoon, fork, spatula, or your hand to spread the oats evenly across the pan.
If you want your granola to have large chunks, pack down the oats after you have spread them out. This will encourage everything to stick together while baking, allowing you to break the pieces apart once it has cooled. However, if you want your granola to have smaller chunks, loosely spread out the oats and do not pack them down as tightly.
Pop the pan in an oven preheated to 325°F, and bake for 25-28 minutes, until golden brown. The longer you cook it, the crunchier it will become, but make sure to keep an eye on it so it doesn’t burn.
When the granola has finished baking, allow it to cool for at least 10 minutes, and then use your hands to break it apart.
Sprinkle this granola over a smoothie bowl or vegan yogurt, pour it in a bowl with some milk (such as this Creamy Oat Milk), or simply eat it as is for a snack, hike, road trip, or whatever other situation granola would make sense in!
You can store this granola in an airtight container for up to a week. If you plan to keep it longer, move the airtight container to the refrigerator for up to a month to help preserve the flaxseed.
For visual instruction, check out this video!
More & more oats!
- Baking Sheet
- 2 ½ cups rolled oats
- ½ cup pecans
- 2 tbsp ground flaxseed
- ½ tsp salt
- ½ tbsp ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ¼ tsp cardamom (optional)
- ½ cup runny almond butter
- ¼ cup molassas
- 2-3 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- Preheat the oven to 325°F
- In a large bowl, whisk together the dry ingredients.
- In a smaller bowl, mix the wet ingredients until eveny combined.
- Add the wet ingredients to the bowl of dry ingredients and use a wooden spoon or spatula to combine.
- Pour the contents of the bowl onto a baking sheet lined with a nonstick surface
- Evenly spread the contents across the pan and press/flatten it down with the back of a spoon.
- Bake for 20-25 minutes.
- Let it cool for 10 minutes and then break apart.