Gingerbread Granola

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“Just like the holiday cookie you love, this granola is filled with the flavors of molasses, ginger, allspice and cloves and is delicious by itself or sprinkled over plain yogurt with pomegranate seeds or orange slices.”


  • ¼ cup maple syrup
  • ¼ molasses
  • ¼ cup coconut oil, melted
  • ½ tsp. pure vanilla extract
  • ½ tsp. ground cinnamon
  • ½ tsp. dried ginger
  • ⅛ tsp. ground allspice
  • ⅛ tsp. ground cloves
  • Pinch ground nutmeg
  • Pinch of sea salt
  • 4 cups old-fashioned oats (certified gluten-free, if needed)
  • 1 cup pecans, chopped*
  • ½ cup unsweetened large flake coconut
  • 12 Tbsp. chopped candied ginger (optional)


  1. Preheat oven to 325°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a small saucepan, combine maple syrup, molasses, coconut oil, vanilla, cinnamon,, ginger, allspice, cloves, nutmeg and salt. Warm just until coconut oil melts then remove from heat.
  4. In a large bowl, combine oats and pecans.
  5. Pour molasses mixture over the oat and nut mixture and, using a large spoon or spatula, stir well to evenly coat everything.
  6. Spread granola in prepared pan and bake in 325°F oven for 10 minutes, then stir. Cook an additional 10-15 minutes, stirring every 5 minutes, until lightly browned.
  7. Remove pan to cooling rack to cool. Granola will crisp up as it cools. Stir in candied ginger and coconut flakes.
  8. When granola is completely cooled, transfer to a lidded container for storage.
  9. Keeps up to 1 month in the pantry or 3 months in the freezer


*Omit pecans for a nut-free option