Gingerbread Granola

The Christmas season is my season, not just because it's my favorite holiday. But mostly because I love all things Gingerbread! So, of course I made a Gingerbread Granola. This is the perfect breakfast or snack to get hyped for the upcoming holiday season.

Not only that, but it also makes an amazing gift! This granola is naturally vegan and if you use gluten free oats, then it's gluten free too. You can purchase small glass containers and gift with a ribbon around them for anyone on your holiday list, and they will be stoked! I like it best with cold milk, but it would also be amazing in yogurt, and I can vouch that it's just as good by the handful. This recipe would make the perfect addition to Christmas brunch as well.

Gingerbread Granola

Makes 32 ounces (7 cups)

298 grams (3 cups) organic rolled oats

1 teaspoon organic cinnamon

1 teaspoon organic ginger

1 teaspoon organic cloves

170 grams (1 1/2 cups) organic walnuts

113 grams organic cane sugar

113 grams organic coconut toil

1/2 cup water

57 grams (3 tablespoons) organic blackstrap molasses

28 grams organic light corn syrup

1 teaspoon organic vanilla extract

½ teaspoon fine sea salt

170 grams (1 cup) organic dried blueberries


Preheat the oven to 325°F. Line a baking sheet with parchment paper.

In a large mixing bowl, add the oats, cinnamon, ginger, and cloves and whisk together. Add the walnuts. Set aside.

In a small saucepan, add the cane sugar, coconut oil, water, molasses, and corn syrup. Cook on medium/high heat until everything is combined. Remove from heat and add in the vanilla extract and sea salt. Stir to combine completely. Pour the sugar mixture over the oat mixture and fold to combine and completely coat the oats.

Transfer to the prepared baking sheet and spread out as evenly as possible. Bake for 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until golden brown. Let cool completely on the baking sheet.

Once cool, add granola and blueberries to a large mixing bowl. Mix to combine completely.

Store in an airtight container for up to 1 month.

Gluten Free – Use gluten free oats.

Sea Level – Bake at 325°F for 25 minutes, remove from oven and stir to rotate granola. Bake again for 25 minutes or until golden brown.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!

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