This Christmas Granola recipe is sweetened with molasses, maple syrup and dried cranberries. It has the perfect amount of holiday spice and will have you dreaming of gingerbread men all season long.
The best part? You can make a giant batch and freeze it, so you have it available all season long. We can't think of a better way to kick off the holidays. Enjoy it for yourself, give it as gifts, or do all of the above.
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INGREDIENTS
- Old-fashioned oats
- Shredded coconut
- Slivered almonds
- Ground ginger
- Cinnamon
- Nutmeg
- Salt
- Ground cloves
- Coconut oil, melted
- Maple syrup
- Molasses
- Vanilla
- Sweetened dried cranberries or cherries
- White chocolate chips
See recipe card for exact quantities.
INSTRUCTIONS
Follow these simple steps for this gingerbread granola recipe.
- Preheat oven to 350°F.
- In a large bowl, mix together the following dry ingredients: oats, coconut, almonds, ginger, cinnamon, nutmeg, salt, and cloves.
- Pour in the following wet ingredients: melted coconut oil, maple syrup, molasses, and vanilla. Stir all ingredients until evenly coated.
- Transfer granola onto a greased, rimmed baking tray and spread into an even layer. (Note: You can also use a silicon mat or parchment paper if you don't want to grease the cookie sheet.)
- Bake, stirring and flipping with a wooden spoon every 10 minutes, until the mixture turns a nice, even, golden brown, about 30 minutes total.
- Remove granola from the oven and stir frequently as it cools, scraping the bottom of the pan to prevent sticking.
- Once completely cool, mix in dried cranberries or cherries, and white chocolate chips.
- Divide into airtight containers and label/decorate for gift giving.
SUBSTITUTIONS
Make it Gluten Free
As long as you use gluten-free rolled oats, you're good to go with this gluten free gingerbread granola recipe!
Make it Dairy Free
Be sure to use a dairy-free version of the white chocolate chips or omit them altogether to make this recipe dairy free.
VARIATIONS
There are a couple variations for this recipe:
- Have Fun! The best variation? Have fun with this! Don't like almonds? Substitute pumpkin seeds or pecans. Not a fan of cranberries or cherries? Toss in some raisins or leave that part out altogether. You can't really mess this up!
- Play with the chocolate! Try milk chocolate chips or dark chocolate chips or even butterscotch chips in place of the white chocolate. Or just omit it altogether. Just be sure you're using dairy-free chips if you're making a dairy-free recipe.
TOP TIP
This makes a GREAT holiday gift for your favorite people! Package into glass mason jars or clear plastic bags. Add a ribbon and a label, and everyone will be begging to be on your gift list!
FREEZING AND STORAGE
STORAGE INSTRUCTIONS
Store in an airtight container on a shelf or in a cabinet and enjoy within one week (for max crispiness).
FREEZER INSTRUCTIONS
You can also divide into single servings and store in the freezer for up to six months.
FREQUENTLY ASKED QUESTIONS
There are lots of ways to enjoy granola! Here are a few of our favorites:
Add your favorite type of milk and eat it like cereal
Eat it dry as a snack
Mix it into your oatmeal
Sprinkle it on your muffins
Serve on top of pancakes or waffles
Sprinkle onto your smoothie bowl
Eat it over ice cream
Use it as a crunchy topping for fruit salads.
Mix it into pancake or waffle batter for a delightful crunch.
Layer it in a parfait with Greek yogurt and fresh berries.
The granola is done baking when it turns a golden brown color. It will still feel slightly soft but will crisp up as it cools. Don't worry if it seems a bit soft right out of the oven; it firms up during the cooling process.
For a crunchier texture, spread the granola mixture evenly on the baking sheet and avoid stirring it as frequently during baking. Also, let it cool completely on the sheet before breaking it into clusters.
For a chewier texture, stir the granola more often during baking and press it down on the sheet to compact it slightly.
Yes, you can adjust the sweetness to suit your taste. If you prefer a less sweet granola, reduce the amount of maple syrup in the recipe. Alternatively, if you have a sweet tooth, you can add a bit more sweetener. Keep in mind that adding more sweetener may affect the texture, so it's best to adjust gradually and taste as you go.
📖 Recipe
Dairy Free Gingerbread Granola Recipe
This delicious Gingerbread Granola Recipe can be made dairy free and gluten free, and offers a simple and tasty way to start your day. Packed with protein, it will become a family favorite in no time. Sprinkle it over your favorite yogurt or eat it on its own.
- Total Time: 45 min
- Yield: 12 1x
Ingredients
- 4 cups old-fashioned oats
- 1 cup raw slivered almonds
- 2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ⅛ teaspoon ground cloves
- ½ cup coconut oil, melted
- 6 tablespoons maple syrup
- 3 tablespoons molasses
- 1 teaspoon vanilla
- 1 cup sweetened dried cranberries or cherries
- 1 cup dairy-free white chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together oats, coconut, almonds, ginger, cinnamon, nutmeg, salt, and cloves.
- Add coconut oil, maple syrup, molasses, and vanilla. Stir all ingredients until evenly coated.
- Transfer granola onto a greased, rimmed sheet pan and spread into an even layer.
- Bake until the mixture turns golden brown, about 30 minutes total.
- Remove granola from the oven and let cool.
- Once completely cool, mix in dried cranberries or cherries, and dairy-free white chocolate chips.
- Store in an airtight container or in the freezer.
Notes
STORAGE INSTRUCTIONS
Store in an airtight container on a shelf or in a cabinet and enjoy within one week (for max crispiness).
FREEZER INSTRUCTIONS
You can also divide into single servings and store in the freezer for up to six months.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: Granola
Keywords: dairy free, yogurt, granola, molasses, gingerbread
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