Homemade granola is one of my absolute favorite snacks. This recipe is perfect for the Christmas season and is full of classic gingerbread cookie flavor! It’s quick and easy to make and a great option for giving as a homemade Christmas gift. I hope you enjoy this recipe as much as I do! Happy holiday baking!
Gingerbread Granola
By Maci M. | Lovely Baking Co.
Makes: 4 cups
Prep time: 10 mins
Bake time: 17 mins
Total time: ~1 hour
Ingredients:
Granola:
2 cups old fashioned oats
½ cup sweetened coconut flakes
2 Tbsp brown sugar, packed
1 tsp cinnamon
¾ tsp ginger
¼ tsp nutmeg
½ tsp cloves
1 Tbsp whole wheat flour
⅛ tsp salt
¼ cup almond butter
1 oz coconut oil, melted
1 oz honey
1 oz molasses
1 tsp vanilla extract
Icing:
½ cup + 1 Tbsp powdered sugar
¾ Tbsp heavy whipping cream
¾ tsp vanilla extract
Step 1:
Line 12x18” baking sheet with parchment paper, set aside. Preheat oven to 325* F.
Step 2:
Combine oats, coconut, brown sugar, cinnamon, ginger, nutmeg, cloves, wheat flour and salt in a large bowl and mix together.
Step 3:
Add almond butter, melted coconut oil, honey, molasses and vanilla to the oat mixture and mix well until fully incorporated.
Step 4:
Dump granola onto a parchment lined baking sheet and spread out evenly. Firmly press down the granola onto the baking sheet with the back of a rubber spatula, until evenly flat.
Step 5:
Place the baking sheet in the oven on the 2nd from the bottom rack and bake for 15-17 minutes. Check during the last few minutes to make sure granola doesn’t burn.
Step 6:
After baking, set the baking sheet on a cooling rack to cool and prepare the icing. In a small microwave safe bowl add the powdered sugar, heavy whipping cream and vanilla and mix together until combined- icing will be very thick. Once combined, place the bowl in the microwave and heat for 15-20 seconds until it’s soft enough to drizzle over the granola. Drizzle the icing evenly over the granola and continue to let it cool for about 25 minutes.
Step 7:
Once the granola is cooled, break apart into chunks with your fingers and store in an airtight container at room temperature.
*If doubling the recipe, you can bake it all on the 12x18” baking sheet for 18-20 minutes.
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