Gingerbread Granola Dried Fruit

The first time I made gingerbread granola, it was mid-November and my kitchen smelled like a bakery had exploded in the best way possible. I'd been craving that warm, spiced comfort of the holidays but wanted something I could actually eat for breakfast without feeling guilty, so I decided to trap all those gingerbread flavors into crunchy clusters. The result was so good that I've been making batch after batch ever since, and now my friends expect a jar of it every December.

I remember bringing a container of this to a winter potluck and watching someone take a bite, then immediately go back for more without saying a word. They just kept eating it straight from the bowl like it was the most natural thing, and I realized right then that this wasn't just a nice granola—it was the kind of thing that makes people happy on a cold morning.

Ingredients

• Old-fashioned rolled oats (3 cups): They're the backbone here, and using old-fashioned instead of instant gives you that satisfying texture that doesn't turn to mush in milk.
• Raw pecans and almonds (1 cup each, roughly chopped): Chop them by hand if you can—it takes two minutes and you'll get that nice mix of sizes that stays crunchy.
• Unsweetened shredded coconut (1/2 cup): This adds a subtle sweetness and keeps things interesting; don't skip it even if you think you don't like coconut.
• Sea salt (1/2 teaspoon): A pinch here makes the spices sing and balances the sweetness perfectly.
• Ground ginger, cinnamon, nutmeg, and cloves: These are your gingerbread soul; use fresh spices if possible because old ones taste like cardboard.
• Pure maple syrup and molasses (1/3 cup and 1/4 cup): Together they create that deep, warm flavor; don't substitute with corn syrup unless you want it to taste completely different.
• Melted coconut oil or neutral oil (1/3 cup): This keeps everything golden and crispy; the oil matters more than you'd think.
• Pure vanilla extract (2 teaspoons): Real vanilla makes a difference here, so grab the good stuff.
• Dried cranberries, apricots, and golden raisins (1/2 cup each): Add these after baking so they stay chewy instead of getting crispy and hard.

Instructions

Get your oven ready:

Preheat to 325°F and line your baking sheet with parchment paper. This temperature is important because it lets everything toast slowly and evenly without burning the spices.

Mix the dry foundation:

Combine oats, pecans, almonds, coconut, salt, and all your spices in a large bowl. Give it a good stir so the spices are distributed evenly or you'll end up with clumpy bites of just cinnamon.

Create your sweet glue:

Whisk together maple syrup, molasses, melted coconut oil, and vanilla in a separate bowl until it's smooth and well combined. This mixture is what makes everything stick together and bake into clusters.

Bring it all together:

Pour the wet mixture over the dry ingredients and stir really thoroughly—I mean really, make sure nothing is dry anymore. It should look wet and well-coated, almost like it's clumped together already.

Spread and bake:

Spread everything evenly on your prepared baking sheet and slide it into the oven. After about 15 minutes, give it a stir, breaking up any large clumps so it bakes evenly, then bake for another 10-15 minutes until it's golden and the kitchen smells incredible.

The hardest part—waiting:

Let it cool completely on the baking sheet, right there in the pan. This is when the magic happens and it actually gets crispy, so resist the urge to move it around.

Add the chewy bits:

Once everything is completely cool, stir in your dried cranberries, apricots, and raisins. This is the final touch that makes it feel complete.

Save

There's something about homemade granola that feels like you've created a little piece of morning magic. I started making this because store-bought granola always feels like it's missing something, and now I can't imagine going back.

Storing Your Granola

Once it's completely cool and the dried fruit is mixed in, store it in an airtight container at room temperature where it'll stay fresh and crunchy for up to two weeks. I use glass jars because you can see how much you have left, and it looks pretty on the shelf, plus it's way more satisfying than a plastic bag.

Serving Suggestions

This granola is endlessly flexible, which is part of why I make it so often. Stir it into yogurt with a drizzle of honey, pour cold milk over it like cereal, sprinkle it on top of a smoothie bowl, or just eat it by the handful when you need a snack. It works with everything because the warm spices make even simple milk taste a little special.

Making It Your Own

The beauty of granola is that you can play with it once you understand how it works. Swap the pecans and almonds for walnuts or hazelnuts if that's what you have, trade the dried cranberries for cherries or blueberries, or add diced dates instead of raisins. If you want chunky clusters instead of loose granola, press the mixture down really firmly before baking and skip the stirring step entirely.

• For a fancier presentation, you could press the cooled granola into a parchment-lined pan and break it into clusters before storing.
• If you love it extra spiced, add another quarter teaspoon of cinnamon and ginger for depth.
• Make a double batch and keep one jar as a gift—people always love homemade granola more than you'd expect.

Save

Every time I make this, I'm reminded that the simplest recipes are often the ones people remember most. This granola has become my go-to for holiday mornings and impromptu gifts, and I hope it becomes yours too.

Recipe FAQs

→ Can I substitute the nuts in this granola?

Yes, pecans and almonds can be replaced with walnuts or hazelnuts based on preference or availability.

→ What spices are used to create the gingerbread flavor?

The blend includes ground ginger, cinnamon, nutmeg, and cloves to achieve the warm, festive flavor.

→ How should I store the granola after baking?

Keep the granola in an airtight container at room temperature for up to two weeks to maintain freshness.

→ Can I use different dried fruits?

Absolutely, feel free to use cherries, blueberries, or dates instead of the suggested dried fruit mix.

→ Is it possible to make crunchy clusters instead of loose granola?

For clusters, press the mixture down firmly on the baking sheet before baking and avoid stirring during baking.