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Golden gingerbread granola clusters with oats, sliced almonds, and pepitas on a parchment-lined baking sheet.

Gingerbread Granola Recipe: One-Bowl Christmas Snack

Gingerbread granola recipe with oats, almonds, and pepitas, baked into crisp clusters with maple and molasses. Serve it over yogurt for breakfast, or pack it in jars as a holiday snack or gift.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12 servings (about 1/3 cup each)
Course: Snack / Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups old-fashioned rolled oats not quick or instant
  • 1/2 cup sliced almonds
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/4 cup pure maple syrup
  • 2 tbsp unsulphured molasses
  • 1/4 cup coconut oil melted
  • 1 large egg white lightly beaten
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp fine salt

Method
 

  1. Heat the oven to 325 °F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together the oats, almonds, pepitas, ginger, cinnamon, and salt.
  3. Whisk the maple syrup, molasses, melted coconut oil, and egg white in a glass measuring cup, then pour over the oat mixture. Stir until every oat is coated.
  4. Spread the granola on the prepared sheet in an even layer, pressing it down lightly with the back of a spatula.
  5. Bake 15 minutes, stir once, then bake 8-10 minutes more, until deep golden brown and dry to the touch.
  6. Cool completely on the pan without stirring, about 20 minutes, then break into clusters. Store in an airtight jar for up to 2 weeks.