It was time for me to make granola again and I love trying out different flavors! I had thought about making Gingerbread Granola during the holidays, but didn’t get around to it. I still wanted to try it this winter season, though, and I thought adding some dried cranberries into the mix, a little touch of red, would make it a wonderful granola not only for the holidays, but for Valentine’s day, too. So this is a perfect granola for all winter long…for breakfast, brunch, or a healthy sweet snack. And people love receiving treat bags filled with granola–it makes a great homemade food gift!
As you might be able to tell from my photo, I mixed in both dried cranberries and golden raisins into my granola. I really like the sweetness and color they add. I also like the rich molasses flavor blended with the other spices in this!
GINGERBREAD GRANOLA by NancyC
Makes about 6 cups
- 4 cups old fashioned rolled oats
- 1/3 cup ground flaxseed or wheat germ
- 2/3 cup raw shelled sunflower kernels (if using roasted and salted kernels, add them to the mixture after baking)
- 1 cup coarsely chopped pecans
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup molasses
- 1/2 cup light olive oil or non-GMO canola oil
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 1/2 cups dried cranberries or golden raisins (or 3/4 cup of each)
Preheat oven to 350˚F. Line a 10 x 15″ or 13 x 15″ baking sheet with parchment paper; set aside.
In a large bowl, toss the oats, flaxseed or wheat germ, sunflower kernels, chopped pecans, salt, cinnamon, ginger, nutmeg, and cloves. In small microwaveable bowl, heat molasses for about 15 to 20 seconds to make consistency thinner and easier to stir. Then in a medium size bowl, blend molasses, oil, maple syrup, and vanilla extract, stirring everything well (the oil may separate from the other ingredients, but blend it as well as you can). Add this syrup mixture to the dry oat mixture, mixing until everything is thoroughly coated.
Spread granola mixture onto prepared baking sheet and bake at 350˚F for 30 minutes, until mixture is golden, stirring every 15 minutes so granola bakes evenly. Remove from oven; stir in dried cranberries and/or raisins, if using, and then let the granola cool completely (the mixture will get crunchier as it cools). Store in an airtight container at room temperature for up to two weeks (or you can store a little longer in the refrigerator).
I have a good-sized jar of organic ground ginger, and I used some of that for this. I still have quite a bit of ground ginger, so I may be making more gingery recipes! Are you a fan of gingerbread-flavored treats?
Linked to Fiesta Friday.
Love this recipe Nancy! I love granola but wont buy it. It’s not as healthy as they want you to think.
Oh I love to make granola. I have never added molasses to granola–sounds delicious!
Hi Nancy, you always make the best granola. When I need to make a batch yours is my go to site, thanks. Have a great week-end!
That’s so nice to hear, Cheri! 🙂 Hope you enjoy your Valentine’s weekend! 🙂
This sounds delicious, love all the spices in gingerbread so I’m sure this granola must taste amazing!
My husband adds a little granola to his regular cereal each morning for crunch and I know he would really enjoy your recipe.
I love the crunchiness of granola, too! 🙂
I have a granola addiction and reading your ingredient list I know that this is going to be one I want to make all of the time.
I’m addicted to granola to–especially homemade! 🙂
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I love the flavor of this granola. Yum! 🙂
I love gingerbread flavour and in granola, it’s sounds delicious 🙂
Oh my gosh! Gingerbread granola? I know what I’m having for breakfast soon. Happy FF!
Thanks, and Happy Valentine’s Day to you! 🙂
What a combination, Nancy! It sounds just too delicious – I’ll have to pin it!
Thanks for bringing it along to Fiesta Friday 🙂
You’re welcome, Ginger, and thanks for pinning it! 🙂
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I love gingerbread anything! This granola looks fantastic, btw!
Sounds like a great granola recipe, Nancy! I love all the spices in it as well as the sunflower seeds.