Gingerbread Granola Dried Fruit

There's something about the smell of cinnamon and ginger hitting the oven that makes even November mornings feel like the holidays have arrived. I developed this granola one December when I was craving something that tasted like gingerbread but could actually sustain me through breakfast instead of sending me into a sugar crash by nine. The first batch came out golden and fragrant, and I knew I'd found something worth making every season, not just December.

I made this for my sister on a cold morning, and she went back for thirds with yogurt and fresh berries. That's when I realized this granola had transcended being just a breakfast thing—it became something people actually looked forward to, the kind of thing you find yourself making extra batches of in November to have on hand.

Ingredients

• Old-fashioned rolled oats (3 cups): The backbone of good granola; they hold their texture during baking and give you that satisfying crunch without being too hard on your teeth.
• Raw pecans and almonds (1 cup each, roughly chopped): These nuts add richness and stay crispy if you don't over-bake, so chop them generously and don't worry about perfect pieces.
• Unsweetened shredded coconut (1/2 cup): It toasts beautifully and adds subtle sweetness without overpowering the spice blend.
• Ground ginger, cinnamon, nutmeg, cloves (1 1/2 tsp, 1 1/2 tsp, 1/2 tsp, 1/4 tsp): This exact ratio creates that authentic gingerbread warmth that makes people ask what you're baking before they even see it.
• Pure maple syrup and molasses (1/3 cup and 1/4 cup): The molasses is non-negotiable—it adds depth and the color you want, while maple syrup prevents the granola from tasting overly bitter.
• Melted coconut oil (1/3 cup): Use a neutral oil if you prefer, but coconut oil adds a subtle sweetness that complements the spices beautifully.
• Pure vanilla extract (2 teaspoons): This rounds out all those warm spices and keeps them from becoming one-note.
• Dried cranberries, apricots, and golden raisins (1/2 cup each): These go in after baking so they stay plump and chewy instead of hardening into little pebbles.
• Sea salt (1/2 teaspoon): Trust this—it's what makes people stop and ask what your secret ingredient is.

Instructions

Set your stage:

Preheat your oven to 325°F and line a large baking sheet with parchment paper. This temperature is gentle enough to toast everything evenly without burning the edges while the centers stay chewy.

Mix your dry foundation:

Combine the oats, chopped nuts, coconut, salt, and all those beautiful spices in a large bowl. Take a moment to really mix this together so the spices are distributed throughout—you want every bite to taste like gingerbread, not just random ones.

Create your sticky base:

In another bowl, whisk together the maple syrup, molasses, melted coconut oil, and vanilla until smooth and glossy. This is what brings everything together, so don't skip the whisking.

Bring it all together:

Pour the wet mixture over the dry ingredients and stir with determination until everything is evenly coated and there are no dry pockets hiding at the bottom of the bowl. Your arms will get a little workout, but it's worth it.

Spread and bake:

Spread the granola mixture evenly on your prepared baking sheet in a relatively thin layer, then slide it into the oven. After about 15 minutes, pull it out and give it a good stir so everything toasts evenly—this prevents the edges from burning while the center stays underbaked.

Toast to golden perfection:

Continue baking for another 10–15 minutes until the granola is deeply golden and smells absolutely incredible. Every oven is different, so start checking around the 25-minute mark.

Cool completely:

Spread the hot granola on the baking sheet and let it cool there—this is where the magic happens and it becomes crispy instead of staying chewy. Patience here makes all the difference.

Add your jewels:

Once completely cooled, stir in the dried cranberries, chopped apricots, and golden raisins. If you add them while it's still hot, they'll absorb moisture and lose their chewiness.

Store with care:

Transfer to an airtight container and keep at room temperature where it'll stay fresh and crispy for up to two weeks. In reality, you'll probably finish it faster.

Save Pin

I remember my grandmother tasting this for the first time and closing her eyes like she was somewhere warm and happy. That moment—when food stops being about nutrition and becomes about memory and comfort—that's what this granola does.

The Spice Ratio is Everything

The gingerbread magic lives in getting that spice balance right. Too much clove and everything tastes like a medicinal chest; too little and it just tastes like regular granola with cinnamon. I landed on this ratio after probably six different attempts, and now it feels obvious—that perfect warmth that makes people feel like they're eating something special without being able to pinpoint exactly why.

How to Make It Clumpy or Crunchy

If you love the contrast of chunky clusters mixed with individual crispy pieces, press the granola down gently with a spatula before it goes in the oven and resist the urge to stir halfway through. You'll get some darker edges and larger clumps that are absolutely irresistible. If you prefer uniform crunch, stir it every 10 minutes during baking for even toasting throughout.

Variations That Work

This recipe is flexible enough to work with whatever nuts and dried fruits you have hanging around. I've made it with walnuts instead of pecans, swapped apricots for dried cherries, and even added diced candied ginger when I wanted extra punch. The core spice blend stays the same, but the personality changes slightly depending on what you choose.

• Swap nuts around—walnuts, hazelnuts, macadamias all toast beautifully at this temperature.
• Dried fruit isn't sacred either—try blueberries, dates, figs, or a mix of whatever suits your mood.
• For a less sweet version, reduce the maple syrup slightly and add an extra tablespoon of coconut oil.

Save Pin

This granola has become my answer to the question of what to serve when someone drops by on a weekend morning. It's the kind of simple, thoughtful breakfast that says you care without making you spend your entire morning in the kitchen.

Recipe FAQs

→ Can I substitute the nuts in this granola?

Yes, walnuts or hazelnuts can be used instead of pecans or almonds without altering the texture much.

→ How do I achieve a cluster texture in the granola?

Press the granola mixture firmly on the baking sheet before baking and avoid stirring during baking to create clusters.

→ Is it necessary to cool the granola before adding dried fruit?

Yes, letting the granola cool completely prevents the dried fruit from becoming soggy and maintains a crisp texture.

→ Can I use different dried fruits in this granola?

Absolutely, cherries, blueberries, or diced dates work well and add variety to the flavor profile.

→ What oil can I use if I don’t have coconut oil?

Neutral oils like vegetable or canola oil are good alternatives that won’t overpower the spice blend.

→ How should the granola be stored for best freshness?

Keep it in an airtight container at room temperature to maintain crunchiness for up to two weeks.