Gingerbread Granola Dried Fruit

A few years ago, my kitchen filled with the most incredible smell around November—not pumpkin spice, but something warmer and spicier that made me want to bottle it. I'd been experimenting with gingerbread flavors beyond cookies, and granola seemed like the obvious move. That first batch came together on a quiet Sunday morning, and by the time it finished baking, my whole apartment smelled like December felt. Now I make it without thinking, and somehow it tastes like that exact moment every single time.

I brought a container of this to a potluck last December, not expecting much fanfare—it was just granola, after all. By the end of the night, people were asking for the recipe and telling me they'd been eating it straight from the bowl in their cars. One friend admitted she'd eaten half on the drive home and stopped at a store to buy the ingredients that same week. That's when I realized it wasn't just breakfast food; it was comfort in a jar.

Ingredients

• Rolled oats: Three cups of old-fashioned oats are your base—they hold everything together and stay crispy, unlike instant oats which turn to paste.
• Pecans and almonds: A cup of each, roughly chopped, gives you varying textures and keeps things from feeling too uniform.
• Unsweetened shredded coconut: Half a cup adds tropical sweetness without competing with the spices, and it toasts beautifully.
• Sea salt: Just half a teaspoon brightens everything and makes the sweet stuff sing.
• Ground ginger, cinnamon, nutmeg, and cloves: These are your gingerbread foundation—1.5 teaspoons ginger and cinnamon, half a teaspoon nutmeg, and a quarter teaspoon cloves create that signature warmth.
• Maple syrup and molasses: A third cup of maple syrup plus a quarter cup of molasses gives you depth and richness that regular sugar can't touch.
• Melted coconut oil: A third cup keeps things vegan-friendly and adds a subtle sweetness that neutral oil wouldn't.
• Vanilla extract: Two teaspoons rounds out the spice profile with something familiar and comforting.
• Dried cranberries, apricots, and golden raisins: Half a cup each add pops of tartness and chew that keep every spoonful interesting.

Instructions

Get your oven ready:

Heat to 325°F and line a baking sheet with parchment paper—this temperature is cooler than most granola recipes, but it lets the spices open up without burning anything.

Mix your dry ingredients:

In a large bowl, combine the oats, pecans, almonds, coconut, salt, ginger, cinnamon, nutmeg, and cloves. Get your hands in there and make sure the spices are distributed evenly, or you'll get bland bites mixed with spice-forward ones.

Blend the wet mixture:

In another bowl, whisk the maple syrup, molasses, melted coconut oil, and vanilla until smooth and combined. This is where the magic happens—the molasses makes it thick and luxurious.

Coat everything evenly:

Pour the wet mixture over the dry ingredients and stir thoroughly, making sure every oat and nut gets coated. This takes longer than you'd think, but it's worth it.

Spread and bake:

Spread the granola in an even layer on your prepared sheet and bake for 25 to 30 minutes, stirring once halfway through. You'll know it's done when it smells incredible and looks golden, not brown.

Cool completely:

Let it sit on the baking sheet until it's totally cool—this is when it firms up and becomes truly crunchy. Resist the urge to eat it warm, I know it's hard.

Add the dried fruit:

Once cooled, stir in the cranberries, apricots, and raisins. Adding them now keeps them chewy instead of hardening them during baking.

Store it:

Keep it in an airtight container at room temperature where it'll stay perfect for up to two weeks, though it never lasts that long in my house.

Save

There's a moment near the end of baking when the smell gets so intense you almost can't believe it's coming from your oven. My roommate used to follow that smell into the kitchen like a cartoon character, and we'd crack the door open together just to breathe it in. That's when I knew I'd nailed the recipe—not because it tasted good, but because it made people stop what they were doing.

Why This Spice Blend Works So Well

The four spices in this granola aren't random—they're the exact ones you'd find in gingerbread, but in different proportions. Ginger leads at 1.5 teaspoons because it's the backbone of gingerbread flavor, cinnamon matches it at the same amount for warmth, nutmeg backs them up at half a teaspoon for earthiness, and cloves finish at just a quarter teaspoon because a little goes a very long way. Together, they create something that tastes like the holidays even in July.

The Difference Between Maple Syrup and Molasses

Using just one sweetener would give you either too much sweetness or too much bitterness. Maple syrup brings floral sweetness and helps the granola crisp up, while molasses adds that deep, almost savory richness that makes you pause mid-bite. The combination is what makes this taste like gingerbread instead of just spiced oats. Neither one alone could do what they do together.

Storage and Variations

This granola keeps longer than most because the spices act as natural preservatives, and the low moisture content means no staleness. I've kept it for three weeks and it's only gotten better as the flavors meld. You can swap the nuts for whatever you have—walnuts, hazelnuts, or even cashews work beautifully—and the dried fruit is completely flexible too.

• Try dried cherries or diced dates if you want something more tart or chewy than the fruit mix listed here.
• If your oats aren't certified gluten-free, check the label before using, especially if you're cooking for someone with celiac disease.
• Make sure to check your dried fruits for cross-contamination warnings since they often process alongside nuts and gluten.

Save

This granola became my go-to when I wanted to give something homemade that felt both effortless and impressive. It's the kind of thing that makes a quiet morning better and turns an ordinary bowl of yogurt into something you actually look forward to.

Recipe FAQs

→ What spices are used in this granola?

The granola features a blend of ground ginger, cinnamon, nutmeg, and cloves for a warm, gingerbread-inspired flavor.

→ Can I substitute the nuts in the granola?

Yes, pecans and almonds can be replaced with walnuts or hazelnuts depending on your preference.

→ How should I store the granola after baking?

Store in an airtight container at room temperature to keep it crisp, ideally consumed within two weeks.

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

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

→ What are good serving suggestions?

Enjoy the granola with yogurt, milk, or as a topping for smoothie bowls for added texture and flavor.

→ Are there any allergen considerations?

This granola contains tree nuts and coconut; oats may contain gluten if not certified gluten-free. Check labels carefully.