Gingerbread Granola

Gingerbread Granola

If you like gingerbread cookies, you are going to LOVE this gingerbread granola! Great with a little unsweetened almond milk, on-top of greek yogurt or simply as a snack on it’s own.


  • 4 cups large flake oats
  • 1½ cups raw pecans
  • 3 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp himalayan salt
  • ½ cup coconut oil (melted)
  • ⅓ cup pure maple syrup
  • ¼ cup molasses
  • 1 tsp pure vanilla extract
  • 3/4 cup unsweetened shredded coconut
  • 2/3 cup crystallized ginger (chopped)


  • Preheat the oven to 350 degrees.
  • Line a baking pan with parchment paper.
  • In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger.
  • Stir thoroughly to combine.
  • Stir in the oil, maple syrup, molasses and vanilla.
  • Turn the granola out onto your prepared pan and spread it in an even layer.
  • Place in the oven and bake for 20 minutes.
  • Remove from the oven and sprinkle with coconut flakes.
  • Stir the mixture to make sure the granola cooks evenly.
  • Return to the oven for 10 more minutes.
  • Remove the pan from the oven and add the ginger.
  • Stir to combine.
  • Allow the granola cool.
  • Store in an airtight container. (I like to store the extra jars in the freezer and pull out as needed)
  • ENJOY!

*Makes 8 cups