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A bowl of gingerbread granola over vanilla yogurt

Gingerbread Granola Recipe

This gingerbread granola recipe is so easy to make and so much tastier and healthy than store bought! It tastes like the best homemade gingerbread and is perfect for holiday breakfasts, snacking, and gifting.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 278kcal
Author Ann Otis


  • 3 cups rolled oats
  • 1 cup shredded coconut
  • 1 cup pecans chopped
  • 1/4 cup crystallized ginger finely chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 1 egg white
  • 3/4 cup dried cranberries


  • Preheat the oven to 300 degrees F.
  • In a large bowl, combine the oats, coconut, pecans, crystallized ginger, cinnamon and salt.
  • Add the olive oil, maple syrup, and molasses and stir to combine. Whisk the egg white in a small bowl until foamy and stir it into the oat mixture to distribute evenly.
  • Line a half sheet pan (or two smaller baking sheets) with parchement paper and spread the granola evenly onto the pan(s). 
  • Bake in the preheated oven for about 45 minutes, until the granola is golden brown and dry, flipping once halfway through. Flip it gently so as to leave large chunks intact. 
  • Cool completely on the pan and transfer to an airtight container. Granola will keep for at least a couple of weeks, at room temperature.


Calories: 278kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Sodium: 126mg | Potassium: 257mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1.6mg