Gingerbread Granola

Granola gets amped up for the holidays with traditional gingerbread touches. Molasses gives the oats and toasty pecans a beautiful color and rich flavor. The addicting blend of spices mirrors the taste of a warm, thick slice of gingerbread.

 Hunger has virtually nothing to do with my uncontrolled consumption of this granola. I can’t keep my hand out of the jar or stop myself from pouring a bowl with almond milk for an “anytime” snack.

I keep imagining it on top of Pumpkin Greek Yogurt, mixed into waffle or pancake batter, or topped with a dollop of lemon curd.

This recipe is a simple way to infuse the flavors of a holiday staple into a pantry staple.  I may never go back to regular granola…

Adapted from a recipe by Alton Brown.  I love the dry, crispy texture of this granola and it still manages to clump together. So tasty on top of Pumpkin Greek Yogurt.

Gingerbread Granola
Author: Emily C. Gardner
Prep time: 10 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 25 mins
This recipe is a simple way to infuse the flavors of a holiday staple into a pantry staple. I may never go back to regular granola. Adapted from Alton Brown.
  • 4 cups old fashioned rolled oats
  • 1 cups chopped pecans
  • 1/4 cup + 2 tablespoons brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1/4 cup + 2 tablespoons molasses
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  1. Preheat oven to 250 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
  2. In a large bowl, combine the oats, pecans, brown sugar, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate bowl, whisk together molasses, oil, and salt. Combine both mixtures. Work the liquid mixture into the oat mixture until everything is moistened.
  4. Pour onto sheet pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and let the granola come to room temperature in the pan.
  5. Add mix-ins* if desired and store in an airtight container.
  6. *Suggested mix-ins: golden raisins, yogurt chips, Craisins, white chocolate chips

Sugar Crusted Pecans

There’s really too much to say about how good these Sugar Crusted Pecans taste.

A low, slow bake in the oven makes the nuts toasty underneath their sweet, sugary coating.  Using egg white to bind the pecans and sugar together creates the crispy texture I find so addicting.

If there are any pecans that survive my constant grazing, I use them to top salads or oatmeal.

Aside from the pecans, the ingredients are kitchen staples.  Plus, a simple “Rule of One” makes the recipe easy to remember: all the ingredients have an amount of one – 1 pound, 1 cup, 1 tablespoon, etc.

Sugar-Crusted Pecans

  • 1 lb pecan halves
  • 1 egg white
  • 1 tablespoon water
  • 1 cup white sugar
  • 1 teaspoon salt

Preheat oven to 300 degrees.

Line a jelly roll pan with parchment paper and set aside.

In a mixing bowl, whisk egg white and water until it becomes frothy.

Add pecans and stir until all nuts are moistened with the egg white mixture.

Sprinkle sugar and salt over nuts and stir to coat.

Pour nuts onto prepared jelly roll pan, spreading them into an even layer.

Bake for 45 minutes, stirring often to avoid burning.

Cool in pan.  Store in an airtight container. (I usually keep mine in the freezer)