Gingerbread Granola and a free printable gift tag kick off the holiday season!
We are kicking off July with Savor and Savvy’s first CHRISTMAS IN JULY!!! We love to celebrate the holidays as much as you do, so we are going to get you guys thinking of the upcoming holidays (don’t hate us!) with a great mixture of snacks, treats, free printables and more! One will post each day for the next 25 days in July! Yep, we’re a little nutty, but thanks for playing along!
Gingerbread Granola is our first recipe in our Christmas in July celebrations! This recipe is a fabulous addition for a perfect holiday breakfast that you can enjoy all season!
How to Make Gingerbread Granola
If you have ever made granola before, you know how super easy it is! If you haven’t, you are in for a quick treat and you’ll wish you had been making it all along. When this recipe starts toasting, you will smell the holiday scents and will want to start playing Christmas music, put up a tree and decorate cookies! Seriously, the scent is amazing! It is full of cinnamon, ginger and cloves. You get the picture!
Start by gathering up the ingredients, put them in a bowl and gently mix them together. Lay them out on a sheet pan with parchment paper to roast and you are pretty much done! Check the granola half-way through and give it a turn so it won’t burn. I try not to walk too far away from the kitchen so if it starts toasting too much, I’m there to catch it.
Once it comes out of the oven, allow it to cool for a couple minutes and then break it apart and allow to fully cool.
You have the option to leave it in clumps or completely break it apart. That part is all up to you and how you like your granola.
Can I Substitute the Nuts?
Absolutely! Mix in what nuts you like. This recipe is flexible like that! I do like to chop the nuts down to a smaller size when I know I want to use the granola on yogurt. It just keeps all the pieces a similar size.
How Can I Meal Prep Gingerbread Granola
This one is a snap to prep the night before!
- Gather up your dry ingredients and place in a bowl. Cover.
- Measure up the wet ingredients and cover.
- Get out the sheet pan and prep.
The next morning, simply combine all the ingredients and dump on the sheet pan. It will take you less than five minutes of prep work in the morning to get it in the oven. I don’t know about you, but I love it when I can prep these the night before and have it all ready to go in no time flat!
Can I Substitute Quick Oats?
No. I recommend staying with the traditional old fashioned oats. The grain is thinner and meant to be cooked for one minute. It will not do as well in the oven for the amount of time you need to roast this recipe.
How to Make this Christmas Granola Gift Jar
This is just a gem of a recipe to give as a gift.
Decide on the size of jar that you want! The ones in the photos are pint jars, but you can do big quart jars that will be really generous. It’s all up to you.
Free Granola Gift Tag Printable
We’ve included a free Gingerbread Granola Gift tag printable that you can add to your jar! Print it out on 8.5 x 11″ paper and simply cut around. Hole punch an opening and add a ribbon to make this a VERY decorative gift.
If you like giving Gifts in a Jar for the holidays, checkout the Cranberry Peanut Butter Granola Recipe, the Pumpkin Spiced Pecans or Super Easy Homemade Vanilla Extract.
Gingerbread Granola Recipe
Equipment
- Sheet Pan
- Parchment Paper
Ingredients
- 3 cups old fashioned oats
- 2 cups nuts I used almonds and pecans
- ¼ cup honey
- 1/4 cup coconut oil
- 3 tbsp molasses
- 1 tsp vanilla
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
Instructions
- Preheat oven at 300 degrees.
- Mix the oats and nuts in a bowl. Set aside.
- Mix the honey, coconut oil, molasses, vanilla and all the spices in a bowl and stir to combine.
- Pour all the wet ingredients over the dry and combine. Spread out on a sheet pan lined with parchment paper and place in the oven. Cook for 20 minutes and toss to turn over. Cook an additional 20 minutes. Check on granola at the 10-15 minute mark the second time to make sure it isn't burning or getting too toasty for you liking.
Notes
Nutrition
Hi, could you suggest a replacement oil for the coconut oil the recipe includes? My daughter and I both are severely allergic to coconut. We usually substitute olive oil, but am curious what you would suggest! Thanks!
Hi Mary! Thanks for stopping by! You can absolutely use olive oil, sunflower oil or canola. Thanks to your question, I’ll go back into the recipe card and add the substitutions! Let me know if I can do anything else! Cheers!! 🙂
Great recipe! This is what I was looking for 🙂 Thank you!
Thank you so much, Barbara!!! That is too sweet of you to come back and comment!! Happy holidays!