Can I make this gluten-free?

Yes — use certified gluten-free oats and check that molasses and other add-ins are GF. For grain-free, follow the oats-free swap.

How do I avoid burning?

Keep oven temp lower (325°F), rotate the pan, and watch the last 5 minutes closely. The molasses can scorch faster than plain granola.

My clusters aren’t forming — why?

Most likely you didn’t press firmly or you broke the sheet too soon. Press, bake, and cool fully .

Can I sweeten with only honey or only maple syrup?

You can, but molasses gives the gingerbread backbone. If you skip molasses, add a touch more ginger and reduce maple slightly.

It’s a treat — packed with nuts, seeds, and oats for fiber and healthy fats, but it also has sweeteners. It’s a great Healthy Homemade Christmas Granola option when portioned mindfully.

Holiday Gingerbread Granola — The Ultimate Gingerbread Granola Recipe

Description

Get ready for the coziest snack of the season — this Holiday Gingerbread Granola is all about those big, crunchy clusters bursting with warm spices and a sweet molasses aroma that makes your kitchen smell like pure Christmas magic. It’s the kind of easy, one-bowl recipe that delivers maximum flavor with minimal effort — just mix, bake, and snack! Perfect on its own, swimming in milk, or sprinkled over pancakes and yogurt for that extra festive crunch.

Ingredients

Scale

3 cups old-fashioned rolled oats
½ cup chopped nuts (pecans, walnuts, almonds — your choice!)
1 tablespoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon sea salt
¼ cup melted coconut oil
8 tablespoons pure maple syrup
2 tablespoons unsulphured molasses
A splash of vanilla extract

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Instructions

Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Combine everything in one bowl. In a big mixing bowl, toss together the oats, nuts, cinnamon, ginger, cloves, and salt. Then drizzle in the melted coconut oil, maple syrup, molasses, and vanilla. Stir really well so every oat gets glossy and coated in all that sweet, spiced goodness.
Press and shape. Pour the mixture onto your prepared baking sheet and press it down firmly with a spatula into a compact, even layer. This step is the secret to getting those chunky clusters!
Bake and cool. Bake for about 20 minutes, or until golden and fragrant. Don’t stir — let it bake as one big sheet! Remove from the oven and let it cool right on the pan for at least 15 minutes. As it cools, it’ll harden into those irresistible clusters.
Break and store. Once completely cooled, break the granola into pieces (as big or small as you like) and store it in an airtight jar or container.

Notes

Pro Tip

If you love ultra-crunchy granola, leave it in the turned-off oven for an extra 5 minutes after baking. And for an extra festive touch, toss in a handful of dried cranberries or mini chocolate chips once it’s cooled.

This gingerbread granola is the edible version of holiday cheer — cozy, crunchy, and perfect for gifting (if you don’t eat it all first).

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert