Gingerbread Granola

I'm on a gingerbread flavor kick apparently. Yesterday was those gingerbread muffins with a cream cheese vanilla bean glaze, and today it's this crunchy christmasy breakfast/snack! I was inspired by a lot of different recipes out there, and I just combined them all and made my own version, which I think turned out pretty darn fabulous. 

I can't wait to try it on top of a greek yogurt bowl or on top of overnight oats or something. So far it has been consumed by the handful. Oops!


  • 4 cups rolled oats
  • 1 1/2 cups nuts (I used a mix of cashews and pecans, but walnuts would be great too)
  • 3/4 - 1 cup coconut flakes/shreds (I used unsweetened)
  • 1/2 tsp sea salt
  • 1/2 TB cinnamon
  • 1/2 TB ground ginger
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 cup unsulphured molasses (I used Trader Joe's brand)
  • Splash of vanilla extract and/or maple extract


  1. Preheat oven to 325°F. 
  2. Mix the oats, nuts, coconut flakes, salt, cinnamon, and ground ginger in a large bowl.
  3. Melt the coconut oil in a small bowl in the microwave for about 45 seconds, or until completely melted.
  4. Pour the maple syrup, molasses, and vanilla extract into the bowl of melted coconut oil. Mix and warm in the microwave for another 30 seconds or so.
  5. Mix the wet ingredients into the dry ingredients until everything is evenly mixed and coated.
  6. Transfer granola to two baking sheets and spread it out evenly to allow even baking. 
  7. Bake for about 30 minutes or until it has visibly browned (but not burnt), mixing the granola around halfway through. 
  8. Allow to cool completely before storing it away in order to let it get crunchy. Keep in an airtight container for a couple of weeks.