Gingerbread granola

Gingerbread Granola

Gingerbread granola is a festive recipe that you can use for breakfast and snacks throughout the holidays, or gift to friends and family.

Granola is a high-fibre recipe, because it uses ingredients like nuts, oats, and seeds. Most Canadians are not meeting their fibre needs of 25-38 grams per day, which is important for digestion, managing blood sugars, and cholesterol.

Over the holidays, life can be busy, our diets can often suffer so having quick options ready to go can make it easier. Choosing fibre rich foods will help to keep you full longer and maintain regular digestion during the holidays. For more holiday eating tips read this blog post.

This gingerbread granola recipe is versatile, you can add in your favourite ingredients like different nuts and dried fruit (like candied ginger or cranberries).

Gingerbread granola gift

Simply make your granola, allow it to cool, and place in mason jars. You can store it at room temperature for up to a week or so. You can also freeze it for up to 3 months, and thaw at room temperature until ready to use.

Gingerbread Granola

Gingerbread granola is a festive recipe, using maple syrup, gingerbread spices and citrus, that you can use for breakfast and snacks throughout the holidays, or gift to friends and family.


  • 2 cups rolled oats
  • 1 1/2 cups chopped pecans or chopped walnuts
  • 1/4 cup chia seeds
  • 3 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/3 cup coconut oil melted
  • 3 tbsp molasses
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 tbsp freshly squeezed orange juice optional
  • 1/2 orange zested, optional


  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper.
  • In a large bowl combine oats, nuts, chia seeds, and spices. Mix well.
  • Add the melted coconut oil to a small bowl and add molasses, maple syrup, vanilla, orange juice and zest.
  • Add the wet ingredients to the oat mixture, mixing until well combined.
  • Layer ingredients onto the baking sheet, spreading it out well.
  • Place in the oven and cook until slightly browned for 15-20 minutes stirring very often. Be sure not to overcook it, it may still seem "wet" but once it is lightly browned remove from the oven and allow to cool.
  • Enjoy on yogurt, sprinkled on pancakes, with milk, or on its own as a snack.

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