Nothing gets us more in the holiday mood than decorating gingerbread houses while the aroma of baking cookies fills up the room.
This granola recipe embodies the classic holiday experience in the form of a sweet and spicy riff on gingerbread cookies. Whether it’s a holiday gift to others or a snow day breakfast, this granola will bring holiday cheer to any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 cups
Preheat oven to 350°F.
Line a half sheet pan with aluminum foil.
In a large mixing bowl, add the rolled oats, pecans, ground cinnamon and ground ginger.
Mix until combined.
To melt the coconut oil, place the jar into a pan of water and heat on the stove top until you can get a ½ cup of liquefied oil.
Add the melted coconut oil, maple syrup, molasses and vanilla to the large mixing bowl.
Mix until the wet and dry ingredients are fully combined.
Spread the granola out evenly onto the prepared baking sheet.
Place the sheet in the oven and bake for 20 minutes.
Remove the baking sheet and top the granola with coconut flakes.
Stir up the mixture to allow the granola to cook evenly.
#Spoontip: If you like larger granola chunks, make sure you don’t over mix.
Put the baking sheet back into the oven and bake for another 15 minutes.
Roughly chop the dried cherries and crystallized ginger.
Remove the granola from the oven and let sit for 2-3 minutes.
Mix the dried cherries and crystallized ginger into the granola.
After the granola has cooled completely, add the chocolate chips. If you add the chocolate before the granola has completely cooled, it will slightly melt.
If you don’t plan on enjoying your granola immediately, it can be stored in an airtight container for up to 2 weeks. Otherwise, enjoy!