The gingerbread extravaganza continues…
(Don’t say I didn’t warn you).
This gingerbread granola is based off of my favorite homemade granola recipe. I simply replaced some of the honey with molasses, added a hearty dose of gingerbread spices, and tossed in some sweet and spicy candied ginger at the end.
I packaged the granola in 8oz mason jars and added a cute gift tag to finish it off (click through to download the free printable file for yourself!) The mason jars are airtight and will keep the granola fresh while also preventing it from being crushed during shipping.
My favorite part of the packaging has to be the hidden gingerbread men I packed at the tops of the jars… invisible until you open up the lid, and then, surprise!
I absolutely love giving out homemade gifts for the holidays. One, because it shows you care enough to actually make something vs just grabbing a generic gift card (not that there’s anything wrong with that, I just like things to be more personal), but also because it’s consumable: the recipient can eat in and be done with it, so you know you’re not contributing unwanted clutter to someone else’s life. It’s a win-win-win for everyone involved.
A word of warning: the molasses does cause this granola to cook faster than an all-honey version, which I (unfortunately) found out the hard way (and let me tell you that burnt gingerbread is not a pleasant flavor). While my go-to granola recipe usually takes 45 minutes total (stirring the whole pan once or twice during the process), this variation only takes 35 to 40. Ovens always vary, so definitely keep an eye on it starting around 30 minutes or so.
Also, don’t forget to stir your granola as it cooks (since the edges always seem to cook faster than the middle), but also as it cools, otherwise it will harden into one big chunk instead of lose granola. Set a timer for yourself so you don’t forget. Trust me on this one.
- 3 1/2 cups old fashioned oats
- 1 1/2 cups mixed nuts (I used almonds and pecans), coarsely chopped
- 3/4 cup shredded unsweetened coconut
- 1/3 cup mild molasses
- 1/2 cup honey
- 1/4 cup vegetable oil
- 2 tablespoons dark brown sugar
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/3 cup chopped candied ginger
- Preheat oven to 325 degrees F. Line a baking sheet with aluminum foil; lightly spray with cooking spray.
- In a bowl, toss together oats, nuts, and coconut until evenly distributed.
- In a microwave-safe bowl or glass measuring cup, combine molasses, honey, oil, and brown sugar. Microwave on high for 30 to 45 seconds or until liquid is hot and bubbly. Stir to combine. Sprinkle over spices and salt, and stir in vanilla extract.
- Pour liquid over oat mixture and fold until evenly coated. Pour into an even layer in prepared baking sheet.
- Bake for about 35 to 40 minutes, stirring every 15 minutes or so to prevent edges from browning too quickly, until granola is golden brown and fragrant.
- Remove from oven and sprinkle over candied ginger. Let cool, stirring every 10 to 15 minutes as the granola cools to prevent it from sticking together. Once completely cool, transfer granola to an airtight container where it will keep for 1 to 2 weeks.
Bonus Printable Labels
Homemade gingerbread granola makes a perfect holiday gift… all it needs is a little style. These adorable hangtags and stickers are just that: cute, stylish, and informative (otherwise how will they know that it’s gingerbread granola and not just plain jane ho hum granola?)
The downloadable PDF file contains 12 tags per page, both rectangle and circle styles. To use, simply download the printable file by completing the form below. Print your labels onto cardstock or sticker paper, cut out shapes, punch holes (if using as hang tags) and tie to jars with decorative twine.