Gingerbread Granola

Gingerbread Granola is flavored with molasses and ginger then loaded with cranberries and pecans for a spicy and tart breakfast cereal or yogurt topping.

Pro Tip
The granola is baked for 90 minutes at a low temperature to give the oats enough time to dry out and become crunchy without burning the cranberries and pecans. It will still be soft when first removed from the oven then become crunchy as it cools.

Gingerbread granola ingredients in a glass bowl.

First add old fashioned oats, cranberries, and pecans to a large bowl. In another bowl, whisk together brown sugar, molasses, honey, oil, applesauce, baking powder, and spices.

Gingerbread granola ingredients mixed in a glass bowl.

Pour the molasses and spice mixture over the oats then stir until all of the ingredients are well combined.

Gingerbread granola on a baking pan with spatula.

Divide the granola onto two baking pans lined with parchment paper. Bake at 250 F for 90 minutes, stirring and rotating the pans every 30 minutes.

Gingerbread granola in a white bowl and glass canister with a scoop.

The granola will dry out while baking and become crunchy once completed cooled. Break apart any large clusters and store in an airtight container for up to 2 weeks.

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