Gingerbread Granola
Make delicious Gingerbread Granola with oats, pecans, and warm spices. This easy homemade granola recipe bakes up crispy clusters perfect for breakfast or snacks.
Equipment
- measuring cups
- measuring spoons
- large mixing bowl
- medium bowl
- whisk
- spatula
- oven
- baking sheet
- parchment paper
Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup chopped pecans
- 1/2 cup unsweetened shredded coconut
Wet Ingredients
- 1/3 cup melted coconut oil
- 1/3 cup molasses
- 1/4 cup packed dark brown sugar
- 1 large egg white lightly beaten until frothy
Spices
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Preheat your oven to 300°F (150°C) and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, chopped pecans, and shredded coconut.
- In a separate medium bowl, whisk together the melted coconut oil, molasses, brown sugar, beaten egg white, ground ginger, cinnamon, cloves, sea salt, and nutmeg until the mixture is smooth and well-combined.
- Pour the wet molasses mixture over the oat and nut mixture and stir thoroughly with a large spoon or spatula until every oat and nut is evenly coated and the mixture appears dark and glossy.
- Spread the granola evenly onto the prepared baking sheet in a single layer, pressing it down gently with the back of your spoon to help it form clusters.
- Bake for 40 to 45 minutes, stirring gently every 15 minutes to promote even browning, until the granola is fragrant and feels dry to the touch. It will continue to crisp up as it cools.
- Remove the baking sheet from the oven and let the granola cool completely on the sheet, undisturbed, for at least 1 hour to allow it to become crisp and form breakable clusters.
Notes
Stir gently every 15 minutes for even browning. Let cool completely for crisp clusters.