Gingerbread Granola

It makes sense why my devoted mother often griped about my messes. She’d exclaim, “But I just cleaned that,” as she sighed deeply. I was a very active child who would frequently take over the kitchen table right before dinner and come up with elaborate plans for new projects. I was a tiny tornado that didn’t give a damn about the mess I left behind.

These days, I’m just a grown-up tornado that is 5 feet 7 inches tall but just as destructive as that little tornado. I recently managed to carelessly dump half a bottle of vanilla essence in the kitchen when cooking this granola, then 30 minutes later, a half cup of coconut flakes all over the sunroom. At least my helper contributed to the cleanup of the latter. Then I filled my sink with granola bowl dishes and immediately sprayed freshly squeezed pomegranate juice all over my freshly cleaned counters.

I can now see why my mother used to gripe about how tidying up after me could take up a full-time job. It’s accurate. In relation to that, I’m currently taking internship applications.

I made you a promise about this granola three entire weeks ago, and I had hoped to deliver it by the weekend. It would be a fun way to fill some downtime on a lazy Sunday afternoon, and the finished batch will be enough for several quick breakfasts throughout the work week. Warming spices, candied ginger, pecans, and maple syrup are all present, along with other wintertime favorites, and it is delightfully crisp and crunchy.


Also read: Honey Almond Granola


  • Old-fashioned rolled oats, 4 cups
  • 1 1/2 cups raw walnuts or pecans
  • 1 teaspoon fine-grained sea salt (reduce to 3/4 teaspoon if using regular table salt)
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon of ginger, ground
  • Melted coconut oil in a half cup (or olive oil)
  • 1/3 cup of pure maple syrup
  • molasses, 1/4 cup
  • Vanilla extract, 1 teaspoo
  • big, unsweetened coconut flakes, 12 cup (optional)
  • a third cup of chopped dried cranberries
  • 1/3 cup of minced candied ginger


  1. Put a half-sheet pan in the oven and preheat it to 350 degrees Fahrenheit. Combine the oats, almonds, salt, cinnamon, and ground ginger in a sizable mixing basin. To blend, stir.
  2. Add vanilla, molasses, oil, and maple syrup after stirring. With a large spoon, spread the granola into an even layer as you spread it out onto the prepared baking sheet.
  3.  Remove from the oven after 10 minutes of baking and sprinkle with coconut flakes (if using). To ensure that the granola cooks evenly, stir the mixture.
  4. Put the pan back in the oven for an additional 8 to 11 minutes, or until the granola’s top is gently brown. As it cools, it will continue to crisp up.
  5. The chopped cranberries and candied ginger go on top of the granola. Before dividing the granola into pieces and enjoying it, let it cool.
  6. Granola should be kept in an airtight container. For one to two weeks, it ought to remain fresh. For a longer shelf life, store in the fridge.


Recipe roughly based on master granola maker Megan Gordan’s base granola recipe, via The Kitchn.

SERVING SUGGESTIONS: I like to serve this granola with yogurt or milk and sweet winter fruit, such as broiled grapefruit, orange slices or pomegranate arils.

NUT DETAILS: Raw nuts are preferable, but if you want to use pre-roasted nuts in this granola, mix them in after baking the granola. (They are liable to burn if you bake them along with the other ingredients.)

*WHERE TO BUY COCONUT FLAKES: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.