Gingerbread Granola

Gingerbread Granola in bowl with spoon


  • 3 cups old fashioned oats
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • Pinch of cloves
  • Pinch of nutmeg
  • 1/2 cup walnuts, chopped
  • 1/4 cup oil of choice (canola, coconut, vegetable, etc.)
  • 1/4 cup honey (or maple syrup if you’re vegan!)
  • 1/4 cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries


  • Preheat oven to 300 degrees and line two cookie sheets with parchment paper.
  • Combine oats, salt, spices, and walnuts in a large bowl and stir until combined.
  • In a glass measuring cup, combine oil, honey, and molasses. Microwave for 35 seconds and whisk. Add vanilla extract and whisk to combine.
  • Add wet ingredient to dry and mix well.
  • Spoon onto parchment-lined cookie sheets and bake for 15-20 minutes, checking on the granola at the 15 minute mark. It should be lightly browned and very fragrant when it’s finished.
  • Cool granola on baking sheets for an hour and add dried cranberries. Toss to combine.
  • Enjoy! Store your granola in an airtight container or bag for up to four months.
Homemade gingerbread granola in bowl with spoon