Nutty Gingerbread Granola

Hello my name is Katherine Baker and I LOVE granola bars. A close second is, obviously, my love for granola. And granola is easier to make, and cuter to put in mason jars as gifts for the holidays. So yesterday, while making some DIY gifts, I decided granola would be a delicious, adorable treat to fill up mason jars in and give as gifts. Along with some of these Chocolate Coconut Macaroon Larabars and some of this Bark.

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I just realized these posts are a total #spoileralert for my friends and family. Oops. Oh well. Get excited friends and family, you’ve got some yummies coming your way!

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And what could be more festive and delicious than all of these holiday-flavored treats that are delicious and also not horrible for you? Maybe adding some hot chocolate to your day. They say “do it if you bad”, and I know you’re on the naughty list.

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When I set out to make granola, I knew I wanted something full of nuts. I love nuts. And I like them in excess. Nothing unfrosts my cupcake more than getting a granola bar or bag of granola or trail mix that has like, one nut every six bites. Thus, my granolas and granola bars are always very generous with nuts. In this particular granola, I kept most of them whole. I liked this a lot. It feels special and luxurious. Like the bathrobe I’m currently wearing while sitting with a towel-turban and Millie on my lap in my bed as I write this post.

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In addition to lots and lots of nuts, I wanted a themed granola. And I had a TON of molasses left over from this Gingerbread cake thing I made the other night. So Gingerbread Granola it was!

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I packed this stuff into mason jars to be trendy and cute and give as gifts, but you can probably house the whole pan by yourself if it’s sitting in front of you. Make and enjoy this wonderful stuff with yogurt, milk, smoothies, or plain as a snack. Nom nom. Nibble nibble.

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Prep Time: 10 minutes

Bake Time: 30 minutes

Level: Easy

makes about 6 cups granola


  • 4 cups rolled oats
  • 2 cups nuts (I used a mixture of whole pecans, whole almonds, and some chopped walnuts because we only had chopped walnuts)
  • 1/2 cup raisins or dates, or both
  • 3 tablespoons coconut oil, melted
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 1/3 cup maple syrup or honey
  • 2 tablespoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt


1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, combine oats, nuts, cinnamon, ginger, cloves, nutmeg, and salt. Mix well.

3. In a small bowl, combine coconut oil, molasses, brown sugar, and maple syrup or honey. Mix well.

4. Pour wet mixture over dry mixture and mix until well combine. The oats should all be a little wet. Transfer to a parchment-lined or nonstick baking sheet. Place into the oven for 30-35 minutes until nuts and oats have browned. Mix once about 15 minutes into baking. When it is done, it will still be sticky. Take it out of the oven anyways. It will harden as it cools.

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5. Allow to cool completely before transferring to an airtight container. Enjoy! 😀

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