Gingerbread Granola

Gingerbread Granola

Recipe by Cat Morrow Course: Breakfast, Snack


Prep time


Cooking time


Total time



Gingerbread Granola 
“When I was a kid I made Gingerbread roll outs with my grandmother, and it’s always been one of my most cherished memories. Every year since my kids were tiny, I’ve played with these comforting flavors, and Gingerbread granola has become one of our family’s favorite holiday recipes. It can be made in bulk to share, or even frozen in portions for easy breakfasts.” – Cat


  • 6 tbsp 6 Butter

  • 1/3 cup 1/3 molasses

  • 3/4 cup 3/4 brown sugar or maple syrup (sucanat or applesauce, use more or less to taste)

  • 4 cups 4 Maine Grains Rolled Oats

  • 1 cup 1 sliced almonds (or other nuts)

  • 1/3 cup 1/3 pumpkin seeds

  • 1/3 cup 1/3 Sunflower seed kernels

  • 1 tbsp 1 ginger, ground

  • 1 tbsp 1 cinnamon , ground

  • 3/4 tsp 3/4 sea salt

  • 1/2 tsp 1/2 allspice

  • 1/2 clove 1/2 clove

  • n Orange Zest + Fresh Grated Ginger to Taste

  • Mix-In After Baking : 1 1/2 to 2 cups dried fruit, cranberries/raisins, chocolate chips etc.


  • Preheat oven to 325°F
  • Mix the dry ingredients together in a large bowl.
  • In a small saucepan over medium low heat, warm the butter, molasses and brown sugar. Stir until just dissolved. Pour over the dry ingredients and mix well.
  • Spread the mixture evenly onto two large baking sheets, (lined with silicone mats or parchment for speedy cleanup)
  • Bake for 20 minutes, stirring and rotating trays about half way, to ensure even cooking. (It may take longer if you are using a liquid sweetener such as maple syrup or apple sauce.)
  • Once your granola is noticeably browned, allow it to cool completely on the pan before mixing in the dried fruit, and storing in an airtight container.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead