Gingerbread Granola Dried Fruit (Print version)

Crunchy granola rich with gingerbread spices and sweet dried fruit, ideal for holiday breakfasts or snacks.

# What you need:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw pecans, roughly chopped
03 - 1 cup raw almonds, roughly chopped
04 - 1/2 cup unsweetened shredded coconut
05 - 1/2 teaspoon sea salt

→ Gingerbread Spice Blend

06 - 1 1/2 teaspoons ground ginger
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves

→ Wet Ingredients

10 - 1/3 cup pure maple syrup
11 - 1/4 cup unsulphured molasses
12 - 1/3 cup melted coconut oil or neutral oil
13 - 2 teaspoons pure vanilla extract

→ Dried Fruit

14 - 1/2 cup dried cranberries
15 - 1/2 cup chopped dried apricots
16 - 1/2 cup golden raisins

# Directions:

01 - Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine rolled oats, chopped pecans, chopped almonds, shredded coconut, sea salt, ground ginger, cinnamon, nutmeg, and cloves.
03 - In a separate medium bowl, whisk together maple syrup, molasses, melted coconut oil, and vanilla extract.
04 - Pour wet mixture over dry ingredients and stir thoroughly until evenly coated.
05 - Spread the granola mixture evenly across the prepared baking sheet.
06 - Bake for 25 to 30 minutes, stirring once halfway through baking, until the granola turns golden and fragrant.
07 - Remove from oven and allow granola to cool completely on the baking sheet, where it will crisp as it cools.
08 - Once cooled, gently stir in dried cranberries, chopped dried apricots, and golden raisins.
09 - Store the granola in an airtight container at room temperature for up to two weeks.

# Expert advice:

01 -
  • It tastes like gingerbread cookies but with the satisfying crunch of granola that doesn't go stale.
  • The smell while it bakes is intoxicating enough to wake everyone in your house with a smile.
  • It works for breakfast, snacking, or scattered over yogurt at midnight when you're craving something warm and nostalgic.
  • One batch lasts two weeks and gets better as it sits, the spices deepening every day.
02 -
  • Stirring halfway through is non-negotiable—the edges crisp up faster than the center, and one stir prevents burnt corners and raw middles.
  • Don't add the dried fruit until after it cools, or the moisture will make everything chewy instead of crunchy.
  • If you like clusters instead of individual granola pieces, press it down firmly before baking and skip the halfway stir.
03 -
  • The 325°F temperature is lower than most granola recipes call for, but it's the secret to developing flavor instead of just browning the surface—don't skip it.
  • If you press the granola down gently before baking and skip the halfway stir, you'll get clusters that look and feel more sophisticated than individual pieces.

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