It’s no wonder my dear mom always complained about my messes. “But I just cleaned that!” she’d say with a long sigh. I was a hands-on kid, always coming up with grand schemes for new projects and taking over the kitchen table just before dinner. I was a little tornado who paid no heed to the clean-up required in my aftermath.
These days, I am just a grown-up version of that little tornado, stretched to 5 feet and 7 inches tall but no less destructive. Just yesterday, in the process of making this granola, I managed to absent-mindedly spill half a bottle of vanilla extract in the kitchen, and thirty minutes later, a half cup of coconut flakes all over the sunroom. At least my assistant helped clean up the latter. I then piled up granola bowl dishes in my sink and promptly sprayed fresh pomegranate juice all over my just-cleaned countertops.
I now understand why my mother always complained that cleaning up after myself could be a full-time job. It’s the truth. Speaking of which, I’m now accepting applications for interns.
I promised you this granola three whole weeks ago and thought I just might manage to get it to you in time for the weekend. It would be a great way to spend a few minutes of down time on a leisurely Sunday afternoon, and the resulting batch will make plenty for hurried breakfasts during the work week. It’s full of my favorite winter-time ingredients—warming spices, candied ginger, pecans and maple syrup—and irresistibly crisp-ity crunch-ity.
Gingerbread Granola
- Author:
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 8 cups 1x
- Category: Breakfast
Irresistible spiced granola with the flavors of gingerbread, including molasses, ginger and cinnamon. Sweetened with maple syrup and dried cranberries, this granola is gluten free as long as you use gluten-free oats. Recipe yields 8 cups granola.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 ½ cups raw pecans and/or walnuts
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ cup melted coconut oil (or olive oil)
- ⅓ cup real maple syrup
- ¼ cup molasses
- 1 teaspoon vanilla extract
- ½ cup large, unsweetened coconut flakes* (optional)
- ⅓ cup chopped dried cranberries
- ⅓ cup chopped candied ginger
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
- Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
- Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
- Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.
- Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.
Notes
Recipe roughly based on master granola maker Megan Gordan’s base granola recipe, via The Kitchn.
Serving suggestions: I like to serve this granola with yogurt or milk and sweet winter fruit, such as broiled grapefruit, orange slices or pomegranate arils.
Nut details: Raw nuts are preferable, but if you want to use pre-roasted nuts in this granola, mix them in after baking the granola. (They are liable to burn if you bake them along with the other ingredients.)
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Becky
I’m a sucker for anything with gingerbread in the name. And all of my favorite flavors in a granola, now that sounds perfect. Oh and I too am a mess in the kitchen! In my opinion, all good cooks are ;)
★★★★★
Kate
I just can’t get enough of those wintery warming spices! Sounds like we could’ve made quite a mess together in Heidi’s kitchen.
Maria
I make gingerbread granola during the holiday months for gifts…and to much on! Love it!
Kristen
Oh I love all the flavors in this!
Maria Tadic
This looks so yummy. I love making granola with all different types of flavorings! This one seems really great for winter time! Can’t wait to try it!
Kate
Thanks, Maria! Please do let me know how it turns out.
Nicole
This looks wonderful! I’ve been searching for a good granola recipe – something different and more unique than a lot of the traditional recipes out there. I like the looks of this one!!
Marcie
I’ll eat gingerbread anything, so I know I’ll be trying this soon. Where there’s ground ginger, there’s always candied ginger close behind for me, so I love that about this recipe, too. Gingerbread is not just for Christmas!
Kate
Agreed, gingerbread is definitely not just for Christmas! I’ve been on a serious ginger kick lately.
Hollie
Can’t wait for my house to fill with this delicious smell! yum!
a farmer in the dell
I’m so glad you posted this! I am not ready to give up gingerbread flavor for the season. This granola sounds amazing!
Angela
Ohhh yesss! You know I’ve been waiting for this one! :) I’ve been making my own little batches of granola lately but there’s just something so addictive about gingerbread! This one has been pinned! :)
Kate
Thanks, Angela! Hope the granola is worth the wait. :)
Herbivore Triathlete
I love making my own granola and I love gingerbread, this looks like a fantastic recipe. I bet it makes the house smell awesome too.
Kate
You’re right, the smell of this granola baking is better than any candle out there. I can’t believe I forgot to mention that!
Denise
I decided tonight was a good time to try this granola. I have a question tho. In the instructions under step #1, it says to add the oats, nuts, cinnamon, ginger & salt. Then in Step #3, it says to chop the dried fruit and roasted nuts and add them after everything else is cooked.
Do you add the nuts in step 1 or step 3 ??
Kate
I believe you add the raw nuts in step 1, but if you choose to use already roasted nuts, then you add them in step 3! :) I hope this helps!
I can’t wait to make this for my boyfriend to mail to the military base! Although I’m allergic to nuts, he adores them! I love the smell of fresh granola and gingerbread is my hands-down favorite year-long smell and flavor.
Thank you for sharing, Kate! Your recipes have been my go-to!
ami@naivecookcooks
Looks so tempting! Amazing!
Michael
Wow – these look incredible. Not the biggest fan of grapefruit but maybe a blood orange could take its place?
Kate
Definitely! Blood orange is actually the fruit shown in these photos.
sara
LOVE marge granola. Meghan knows her stuff. This looks so tasty, and while I’ve been on the fence with candied ginger, I think I’d like it here. Lovely.
Laura (Tutti Dolci)
Homemade granola has been on my mind lately – your version looks so tasty!
Kay
I’m thinking about a little extra ginger (ground) in place of the candied. It’s the only ingredient I don’t have on hand…I think I will try it come back later with my inexpert verdict…
Kate
I think it will be great without the candied ginger, Kay. I might add some extra cranberries to make up for it. Have you tried it yet?
Taylor M.
I did tried it without the candied ginger and added extra cranberries and pumpkin seeds. It is soo good! I like how it isn’t too sweet.
★★★★★
Kate
I’m so glad to hear that you enjoyed the granola, Taylor. I bet pumpkin seeds are great with these flavors!
Leanne @ HP
Story of my life, right there. I leave all of the cupboards open and make a real good mess of everything!
marla
All of my favorite flavors in this granola!
Laura
Yuuuuummm. Nothing like warm-spice laden granola in these cool months. Definitely worth the spilled vanilla and coconut sprinklins on the floor.
Also, before I worked in professional kitchens I used to be the messiest cook ever too. I always clean as I go and keep everything lined up now, but my mother has NOT let it go. When we cook together, she always jokes about starting her own blog called “I Clean Up The First Mess.”
Kate
I Clean Up The First Mess, haha! At least your mom has a sense of humor about your messes. Do you think I’ll ever learn to clean as I go? Probably not.
Jessica
I love homemade granola! This batch looks so flavorful and beautiful! Nice photos.
Alexa
I am so glad to see someone else that’s GOOD at cooking making a disaster in the kitchen! My mom HATED my messes…at least I made it up with good food.
I definitely want to try this granola!
Stacy
I love the idea of crystalized ginger and molasses in granola — I’ve never tried either in my renditions to date! And if you ask me: nothing so wrong with a mess, especially when something delicious results from it. (:
Laura@bakinginpyjama
I love granola and I love gingerbread. This recipe sounds very nice, I’ve never seen a granola recipe using molasses before. It sounds very intriguing.
Janet
Oh how I smiled when I read your post. I’m not the only tornado in the kitchen!!!! Just stumbled on your blog and am so enjoying going through it with my earl grey tea and quiet time home alone this afternoon.
Kate
Thank you, Janet, it’s nice to hear from fellow kitchen tornados. ;) It’s also ice to hear that you enjoyed reading my blog today. Thank you for visiting!
Lauren
I just popped over here from Foodgawker where your picture was a standout! This looks like a delicious way to enjoy granola. I’ve always loved molasses…it’s so underused! :)
Erika @ The Hopeless
This looks like a wonderful breakfast treat!
Gemma @andgeesaid
Oh my goodness, YUM.
Stefanie
Gorgeous! I am a bit of a tornado in the kitchen too! Any recipe involving sugar, flour, vanilla, or salt requires lots of clean up. Those are the culprit ingredients that end up all over me and my kitchen floor. I don’t have a dishwasher so I usually procrastinate cleaning up until the pile of stuff in the sink is gigantic.
Kathryn
Lovely! I’m totally craving gingerbread flavours at the moment so the idea of a bowl of this sounds perfect!
Joanne
I make epic messes like that at times and then try to get the boyfriend to clean them up (i.e. I bribe him)…sometimes it works sometimes it doesn’t. I could probably get him to if I bartered with this granola! Yum!
Kate
Bribery! That’s the ticket. I sure wouldn’t mind an assistant who helped clean up in exchange for free food.
Jamie @ Thrifty Vegg
Love granola! We always have it on hand here. Never tried the molasses in it!
Kankana
As a kid I was like you, clumsy all the time. But these days with age or whatever, I became just the opposite. Absolute control freak :) Love crunchy homemade granola!
Dustin
I just ate the last of my first batch of homemade granola this morning, and might have to make this one to replace it! Though I may substitute pomegranate molasses for the normal, because I have an unholy love of pomegranate.
Bernadette
I have been looking for a good granola recipe and this looks like it! Thanks.
Sylvie @ GitK
I could use a good pair of hands to help clean up in the kitchen afterwards too, it’s like a tornado hit!
Kate
That sign is so true! Thanks for sharing, Ala. :)
candace
Granola is one of my all-time favorite foods- I can’t wait to try this recipe. Thank you for sharing!
Jenna
Made this this weekend and it is delicious! Can’t believe I had never made granola before. And I love that this recipe has no sugar!
Kate
Glad to hear it, Jenna!
Kendra- apartment302
I just made my first batch of homemade granola last weekend and I will never buy commercial made granola again! It’s so easy and delicious! This is definitely the next recipe I’m trying!!! Yum!!!
Kate
Thanks, Kendra. Hope you enjoy this granola recipe, too. It’s irresistible, if you ask me!
Rachel
I just made this granola and my kitchen smells heavenly! It’s candle-worthy, for sure!
★★★★★
Kate
Thanks, Rachel! Glad you enjoyed the granola!
Ulrica Wihlborg
I just made this and it’s soooo yummy!!!! Thank you for such a great recipe. xo
Kelly
This wasn’t as scented as I was expecting…I thought it would be a little stronger in flavour perhaps. I work at a bakery and we’ve been making gingerbread cookies like mad, so I instantly thought it would be that cookie in granola form. So I was a little sad last night, but I had it on my cereal this morning and it was pretty delicious. Plus, the fam and I like the no sugar part… so thank you~!
★★★★
Kate
Kelly, I’m sorry to hear that the granola did not meet your expectations. If you want to up the flavor, use a stronger molasses next time and perhaps more spices.
Caroline
I made it and the smell was intense and amazing! This is the best granola recipe I’ve found so far. I also used coconut sugar. I used a convection oven to cook it quicker and I found 15 minutes created a slightly burnt flavour due to the molasses sticking on the bottom. That tasted great but for a less burnt taste, I suggest 10 minutes for those who are using that method. Thank you for posting this.
★★★★★
Kate
Caroline, thank you for commenting! I’m really glad to hear that you loved the granola. Thank you for sharing your convection oven notes, too!
Ashley B.
Made a double batch yesterday and not only did the whole house smell like the holidays, but it was difficult to stop myself from eating it all for lunch and dinner. Thank you for the wonderful recipe–it is the perfect holiday treat and a wonderful gift to share!
★★★★★
Katie
This granola smelled and tasted amazing in the bowl. Sadly, mine cooked WAYY too quickly!! I checked it after the initial 20 minutes and already had heaps of burnt pieces. :( Overall, it has a bit of a charred flavor. I might try it again at a different temperature.
Kate
Hey Katie, I’m so sorry to hear about your granola and I’m so sorry for not responding sooner. I’m not sure why your granola cooked too quickly. Sometimes darker pans cook their contents more quickly. Regardless, I hope you’ll give it another shot with a slightly lower temperature and less cooking time. Sorry again that it didn’t turn out well.
Elle
Made this granola last week. I was addicted to it and had to constantly restrain myself from gobbling it all down! The flavor combinations were great. In the future, I’ll be making it with a bit less sugar as I don’t like it too sweet. I’m adding this recipe to my binder of favorites!
Kate
Thank you, Elle! I’m so glad you loved the granola!
Emily
When I found this recipe I couldn’t wait to make it! Just made this last night and had it for breakfast this morning. It was delicious!!! The crystallized ginger and spices make it so perfect for winter.
Kate
Thanks, Emily! Glad you loved the granola!
Judy
Really good! I love using molasses in granola! What’s so great about granola is you can put in what you like. So I’ll probably only use molasses next time for sweetener. And I used apricots instead of cranberries. And fresh ginger since that’s all we had :-). I always adjust cooking time down as our oven seems to cook faster than most – I found that after 15 min it was quite brown and done. But delicious!
What a great recipe w/ginger, molasses and coconut!
★★★★★
Kate
Thanks, Judy! I’m so glad you’re enjoying the granola. Glad you kept an eye on it, too—burnt granola is a sad situation!
Sarah
Looks delish! Do you use sweetened or unsweetened coconut flake? And do you recommend candied ginger or crystallized ginger?
Kate
Hey Sarah, I’m sorry for the confusion. I used unsweetened flakes (just amended the recipe) and I think that candied/crystallized ginger are the same thing!
Tera
OMG this is THE best granola I’ve ever made. Made it just as written and it’s phenomenal. I’m not sure I’ll go back to any of my previous recipes. I don’t care if it’s July, gingerbread granola it is!
★★★★★
Kate
Hooray!!! Thank you, Tera!
Preeti
Seriously delicious, and your instructions make it so easy. These are some of my family’s favorite flavors, so the ingredients are usually on-hand. Hopefully I’ll never have to go back to store-bought granola again!
★★★★★
Kate
Yay, glad to hear it! Thank you!
Sharon Ferreira
Absolutly love this granola recipe. I’ve made and shared with my friends and they rave about it! Thank you!
★★★★★
Kate
Thank you so much for sharing! :)
McKell
I’m so excited for this. It’s in my oven as I type. I did make a mistake in my pregnant haste. I mixed it all together! Hopefully it will turn out for not baking the cranberries, nuts and coconut later in the baking time.
Kate
I hope it turned out well for you, McKell!
Tami Lynn
This Granola is Wicked Good!!!!! Smells so good and not overly sweet!!! Tis the season its such a fall and holiday flavor….Thanks for sharing this recipe …
Kate
Thank you, Tami!
Tori
this was delicious and so quick to make. I added some ground flax seed, too.
Kate
Thank you, Tori!
Kate
How much would you recommend using for each serving? I adore making granola, but usually it all gets gobbled up by the men or used as gifts, so serving sizes are a new phenomenon for me as well as getting to actually eat a full serving of my recipe rather than the remnants left over from the military snack attack that occurs! haha!
Kate
Hmmm, I’d say the serving size is entirely dependent upon your appetite! I probably add 1/3 cup to my yogurt in the morning. Maybe you can hide a bag of granola in the freezer? :)
Emma
Made this at the weekend! Absoloutely love it especially for the winter season!
Kate
Thanks, Emma! Happy to hear it!
Star
Hi, can I make into bars with this recipe?
thank you.
Kate
Hi Star, I think you could take this recipe, skip the orange and substitute a little molasses for some of the honey.
JC Fowler
I am thinking about replacing the nuts with another gluten free cereal like Chex to keep the balance of wet/dry correct since I cannot eat nuts. Do you think this would work?
Kate
Hi JC, I think that would work! Other options would be to substitute pepitas (those green pumpkin seeds, if you can eat seeds) and/or add more coconut flakes or oats.
Jan
Wonderful granola recipe! I added some good quality dried apricots to one batch of this recipe – they worked very well with the dried cranberries and candied ginger.
★★★★★
Barbara
Will have to try this granola recipe next. I’m a fool for gingerbread. Will have to finish up the holiday granola I recently made from a recipe from my new roots. I recounted my own experiences making granola for the first time at http://www.cookingthekitchen.com/granola-first-time/
Can’t wait to try this new recipe. I am definitely hooked on making my own granola.
Stephanie L. Smith
Made this today and am SO looking forward to breakfast in the morning! Thanks for the recipe!
★★★★★
Kate
Yay! Thanks, Stephanie!
Ann
I am a huge fan of your “regular” granola recipe! Make a batch every week or two and have given as gifts. It’s absolutely perfect. Thought I would try the gingerbread version today, but it didn’t turn out well. It seemed as though there was too much molasses/maple syrup maybe—so there was a sticky, chewy layer on the bottom. I’m pretty sure I had the amounts right because I really noticed how they compared to the base recipe. Just seemed like it was too wet and sticky a mixture. Debating whether to give it one more try with the molasses and maple syrup adding up to half a cup. I love the idea of giving gingerbread vs regular granola as gifts this year!
★★★
Anjali
I made this the other day and it made the house smell truly amazing! It got cold again so it felt like a good time to make some. The only odd thing was that some of the oats became very hard after baking, and are really too crunchy. Others are fine, and none of them look burned. Do you have an idea of why this might have happened? I didn’t have molasses at home so just used a little more maple syrup – other than that, I followed the recipe. Thanks!
Kate
Hmm, I can’t say I’ve experienced that. Were those maybe the oats around the edges of the pan? Maybe try stirring the granola twice while it’s baking, rather than just once.
Anjali
Thanks! I’ve also never had that happen before but I recently moved so maybe my new oven is particularly uneven!
Barbara
I know this recipe was posted long ago, but it is still my absolute favorite thing I ever discovered on Pinterest. I think I’ve made it 100 times. Your entire site is delightful but this is by far my favorite.
★★★★★
PCS
Delicious, and my favorite combination of flavors. I keep this in the fridge and make it often. Love that your granola recipe comes together so quickly and doesn’t take hours of fussy baking time like other granola recipes.
★★★★★
Peggy
My sister and I made the gingerbread granola yesterday and loved it, really tasty and easy.
Alex Rieke
Everyone in my houssehold has agreed this is the best granola/cereal out there!
Also, I wanted to tell you how wonderful all of your recipes are. I have tried several and they have all been my favorites. They’re very convinent for me because you already use substitutions in your recipes (honey, coconut oil, almond milk, ect) that I usually have to try in other recipes and not all turn out as well with the substitutions. Thanks for your words and recipes!
★★★★★
Geri
I just finished making your gingerbread granola recipe and it is fabulous!!!
Amanda
I put 1/8 cup of sugar in my batch instead of part of the maple syrup, and my granola burned! Do you think the sugar made it do that? I tried some raw and it was phenomenal, so I definitely want to try it again and get a tasty finished product! Thanks for your delicious recipes!
Kate
Hi Amanda, that could definitely explain it, since there was less moisture to evaporate in your version. Yours was probably ready to leave the oven a lot sooner than this one.
Susan
Just made this granola, but I took a little leeway with it. I used pumpkin pie spice that I made from this recipe: http://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245
Out of coconut and wanting to use pumpkin and sunflower seeds, i subbed those for part of the oats and the coconut. This is a great recipe and I recommend people trying it. Thank you!
★★★★★
Dave Wolden
Hi – If I wanted to cut down on the sweetness a bit, could I sub some grated fresh ginger for the candied?
Karen Canning
Made Gingerbread granola for Christmas this year! Love it!
★★★★★
Jennifer
This is delicious! Thank you for sharing the recipe. My daughter asked me to make a batch to send to her in college, so I just made it yesterday and sent it off today. I was worried it would be too sweet, but it isn’t. It’s just right for my tastes!
★★★★★
Kate
Aw, what a great Mom you are! I’m glad the two of you enjoy it.
Aline
I made your Healthy Granola yesterday and it was wonderful and we ate it for breakfast with milk today. I stopped @ Whole Foods today to get some dried cherries to make your Gingerbread Granola. They only had tart dried cherries.They gave me a sample and they were oh so sour. Surely you do not add these tart, sour dried cherries.
Kate
Hi Aline, I’m so glad you enjoyed the granola! I actually really love tart dried cherries, but if you don’t, I’d go with dried cranberries!
Angela Kors
Kate,
I absolutely love this Gingerbread Granola Recipe. I don’t know why I never made it before.
I have made this multiple times now and sharing it with friends and family. Everyone loves it. The ginger adds spice and the nuts are crunchy and good.
Thank you for sharing this!
Angie
Kate
You’re welcome, Angie!
Elysia
Absolutely amazing !
★★★★★
Kate
:) Thank you!
Sam
I would love to see you make a pumpkin spiced granola!
Liz
Loved this! My fiancé even asked for a second batch so we could keep some home since the first is going to thanksgiving. I only like ginger slightly but it mixed very well with this recipe. Thank you!
Kate
That is great! Thank you, Liz. If you wouldn’t mind leaving a star review since you liked it so much, I would appreciate it.
Liz
Leaving a 5 star review – my fiancé loved by it so much he wanted me to make a second batch so I could both give some to my family and leave some home. Thanks again!
★★★★★
Kate
Thank you, Liz!
Victoria Kosko
This is SO good! I actually spent today making 9x the recipe to give as gifts (it filled a 19 quart stockpot!) and I keep sneaking little scoops. Hope I have some left for us… ;) . Excellent recipe, I followed it exactly as directed and it turned out perfectly. Thanks!
★★★★★
Kate
I think that is the cook’s right! Thanks for your comment and review, Victoria. What a fun gift!
Laura
How long will the granola stay “fresh” without becoming stale? I’m looking to jar portions as gifts. Thanks for all your amazing recipes!
Kate
Hi Laura – In the last part of the instructions I have provided storage suggestions. Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life. Hope this helps!
Jennifer
This recipe is fantastic! Might be my new favorite food. I wouldn’t change a thing.
Laurie Bailey
Hello from the UK! I love your gingerbread granola recipe as I’m a massive ginger fan. Just one question- when you say candied ginger, do you mean crystallised (ie the dried cubes coated in sugar) or stem ginger (ie the sort that comes in syrup). I’ve been using the former as I assume the latter might be too gooey. But I might be adding more sugar to the granola than necessary. Any thoughts on what works best? I’m a big fan of your blog and book by the way. It’s my go-to cook book and sits permanently on my cookery book stand. My daughter introduced me to your blog and now my sister and mother are also big fans. Keep up the great work!
Kate
Hi Laurie, thanks for your note! I’m happy to hear that you and your family have been enjoying my recipes. I’m sorry for the confusion on this recipe. I meant crystallised ginger, so you’ve been using the right thing!
Andrea
I love anything gingerbread, except burnt gingerbread. I don’t see how 30 minutes at 350* can possibly be correct. I tried this recipe for the second time today and at 10 minutes top rack then 10 minutes bottom rack the edges are already starting to burn. I removed the burnt edges and it was perfect. So my recommendation is 10 minutes top rack, take out and sprinkle cranberries ontop if like me you like your cranberries a little more chewy, probably be a good time to add the coconut as well, then back in the oven on the bottom rack for 8 or 9 minutes.
★★★
Melissa W.
I’m a sucker for all things gingerbread so I’ll be making this when we finish our current batch of homemade granola.
Kate
I love it! Thanks for sharing, Melissa!
Joanne Kernick
Hello Kate,
I’d love to make this granola but am wondering what i can use as a substitute for the pecans\walnuts. I have diverticulosis and unfortunately cannot eat nuts. Thank You Kate! I love your recipes! Such delicious, healthy food. Look forward to hearing from you.
Joanne
Kate
Great question, Joanne! I haven’t tried it with this recipe, but pepitas (pumpkin seeds) are great in my other granola recipes. I hope this helps! Let me know what you think.
Ananda
I made some for a gift and just made more today (doubled recipes)! Soooo delicious! I did cook it a bit longer. Thank you for sharing.
★★★★★
Kate
You’re welcome!
Cheryl
I made my own candied ginger, then reduced the maple syrup and molasses, and added some of the ginger syrup left over from making the candy. Best granola I think I’ve ever had. I think dried mango in place of the cranberries would be amazing also!
★★★★★
Kate
That sounds great, Cheryl! Thanks for your review.
Alexa
Thanks for the recipe! My husband and I both eat it every day on top of some plain greek yogurt (delicious and super easy breakfast). The sweetness of the granola balances out the tartness of the yogurt perfectly. I did change the recipe a little though to make it a bit more like a molasses cookie recipe I love. Instead of only 1 tsp of cinnamon and 1 tsp of ginger, I put: 2 tsp cinnamon, 1 tsp ginger, 1 tsp allspice, 1 tsp nutmeg, and 1 tsp cloves.
Thanks again for the recipe!
★★★★★
Kate
You’re welcome! Greek yogurt sounds like a great way to have this. Thanks for sharing, Alexa.
Vera Le Doux
Could it be made without the oil?
Kate
The oil helps get it to get the clumpy results.
Penny
I love this granola. I eat as a snack and with yogurt.
★★★★★
Kate
Thank you for your review, Penny!
Mary Beth
My favorite recipe for Granola!
★★★★★
Kate
Thank you, Mary!
Carrie Larsen
I added a few drops of orange oil to the liquids! Amazing! Next time I need to double, I mean, triple the batch!
★★★★★
Kate
Sounds amazing! Thank you for sharing, Carrie.
Hilary
Hi Katie, do you think I could make this without molasses? What if I subbed in something like tahini instead to give it that ‘sticky’ quality? Thanks – love your recipes.
Kate
Hi Hillary, this one was specifically designed for molasses. I don’t believe tahini will get you a great result. Possibly try one of my other granola recipes instead: https://cookieandkate.com/search/?q=granola
Karen
I have been using this recipe for 5 years as a Christmas gift for family and friends. I make a quadruple batch each year. Two adjustments I make: halve the salt, and double the spices. A huge hit – awesome recipe!
★★★★★
Kate
How fun! I love you have been making this for awhile.
Kathryn McCool
I made it, with a little tweaking of my own!
Cindy Shea
The first time I made this, I didn’t have enough coconut oil so I substituted with canola and sesame oils. The next time I used coconut oil and wondered why it tasted funny. So I added a bit of sesame oil. This nutty oil really enhances the flavor of an otherwise great recipe.
★★★★★
Kate
Thanks for sharing, Cindy!
Sally Rampton
So yummy! Thank you!
★★★★★
Michelle
I made this recipe and LOVED it! I made a few adjustments though…I added 2 teaspoons of my homemade gingerbread spice recipe. I use this is my coffee also, the gingerbread spice, I love it. I also did not read the directions properly and added the candied ginger before baking. It melted, and was mixed in. It is really tasty though, but next time I will add the ginger afterwards. At any rate, this recipe is a winner! Thank you for sharing!
★★★★★
Jeni
We aren’t big nut people, so I subbed Grape Nuts cereal for the nuts. When I ate this with my homemade plain yogurt, I almost cried because IT.IS.SO.GOOD!!! Thank you so much!
★★★★★