Gingerbread Granola Dried Fruit (Print Version)

Crunchy blend of oats, nuts, spices, and dried fruit ideal for festive breakfasts and snacking.

# 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) and line a large baking sheet with parchment paper.
02 - In a large bowl, mix oats, pecans, almonds, shredded coconut, sea salt, ground ginger, cinnamon, nutmeg, and cloves until evenly incorporated.
03 - In a separate bowl, whisk together maple syrup, molasses, melted coconut or neutral oil, and vanilla extract until uniform.
04 - Pour the wet mixture over the dry ingredients and stir thoroughly to ensure even coating.
05 - Spread the granola mixture evenly on the lined baking sheet and bake for 25 to 30 minutes, stirring once halfway through to promote even toasting.
06 - Remove the baking sheet from the oven and allow the granola to cool fully on the sheet; it will crisp as it cools.
07 - Once cooled, fold in dried cranberries, chopped apricots, and golden raisins until evenly distributed.
08 - Transfer the granola to an airtight container and store at room temperature for up to two weeks.

# Expert Tips:

01 -
  • It tastes like your favorite holiday dessert but won't leave you feeling guilty about breakfast choices.
  • The spice blend is strong enough to make your kitchen smell incredible while it bakes, weak enough that you can actually eat it regularly without getting tired of it.
  • One batch lasts ages in an airtight container, and it stays crispy even after a week.
02 -
  • Don't skip the cooling step on the baking sheet—it's the difference between granola that's crispy and granola that's dense and clumpy.
  • If you're tempted to skip stirring halfway through baking, resist; those edges will burn while the center barely toasts.
  • Add your dried fruit after everything has completely cooled, or you'll end up with soggy granola and sad, hardened fruit.
03 -
  • If your granola seems too wet after mixing, don't panic—let it sit for five minutes and the oats will absorb more liquid before you spread it on the sheet.
  • Brown sugar can replace molasses if you're in a pinch, though you'll lose some of that deep gingerbread color and complexity.

Go Back