Gingerbread Granola is festive and hearty for winter breakfasts or really any time of year.
I created this recipe, which has a scoop of molasses and a trio of warm spices: cinnamon, ginger and cloves, for the teenager, who likes to eat my homemade granola for breakfast.
Granola is pretty much all the kid will eat for breakfast. And he gets tired of the same old flavor.
Do you have one of those kids?
I can’t fuss at him. His father wasn’t a breakfast eater either until a few years ago
The following post contains affiliate links, which means if you click through and make a purchase, I’ll earn a commission. As an Amazon Associate, I earn from qualifying purchases. See disclosure policy.
One of the great things about making homemade granola is you can usually find all the ingredient you need in your pantry.
Homemade granola is also a good way to use up odds and ends you have lingering in your cabinets.+
Gingerbread Granola Ingredients
- Rolled oats (not instant oats)
- egg white wash (if you like clumpy granola)
- -Ground cloves
- -Kosher salt or sea salt
- -Brown sugar
- -Canola oil
Tools You’ll Need
- A small saucepan for heating the canola oil, molasses and granulated sugar together
- A half-sheet pan, 12 x 17 is best, for baking the granola in the oven. I have a few of these.
- Parchment paper for baking so you’re not scraping bits of granola off the pan
- A big bowl for mixing the oatmeal, brown sugar, pecans and spices together
- A small bowl and a fork for making the egg wash (beat an egg white and teaspoon of water together until frothy.)
- 4 cups old-fashioned oats or rolled oats (not quick-cooking)
- 1 cup pecans (chopped)
- 1/2 cup brown sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg or a sprinkle of grated fresh nutmeg
- 1/3 cup vegetable oil
- 1/4 cup molasses
- 2 tablespoons granulated sugar
- Egg white from one large egg
- 1 tsp water
Line baking sheet with parchment paper. Preferably use a rimmed baking sheet.
Combine oats, pecans, brown sugar and salt in a large heat-proof mixing bowl. Stir to combine.
Preheat oven to 325 degrees.
Meanwhile, put vegetable oil, honey and sugar in a small saucepan.
Bring to a boil while stirring then reduce heat to simmer until combined. This should take about five minutes.
While the oil/molasses/sugar is cooking, whisk egg white and water in another small bowl until frothy, at least three minutes.
Remove oil/honey/sugar mixture from heat and stir in vanilla. Be careful, the mixture will bubble up when you add the vanilla.
Pour the hot liquid over the oat mixture and stir quickly to combine.
Then pour the egg wash over the bowl of granola and stir until evenly coated.
Pour or spoon granola evenly over prepared sheet or pan and put in oven for 30 minutes or until golden brown
Remove from oven and let granola cool completely before packaging.
Be sure to use rolled oats not quick cooking or instant oats.
If you don't have molasses, you can substitute honey.
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 295Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 16mgSodium 106mgCarbohydrates 37gFiber 4gSugar 15gProtein 6g
Your turn, have you ever made your own granola?
Here are more recipes with molasses you might like: