White Chocolate Gingerbread Granola just sealed the deal on my granola addiction. Full of flavor with nuts, oats, coconut, real maple syrup, molasses, and all the spices. And let’s not forget about the white chocolate chips!
Bring on gingerbread everything. It’s almost Christmas! 🙂
I’ve recently shared some recipes that I think you should take a look at, because GINGERBREAD.
- Soft and Chewy Gingersnap Cookies
- Gingerbread Spice Wheat Muffins
- and now THIS – White Chocolate Gingerbread Granola
You have everything you need to make your holidays SWEET. You’re welcome.
Our family has been eating loads of granola this year. Yogurt and granola, fruit and granola, milk and granola, and just plain ole granola…eaten by the handful. We keep it in the freezer, because it’s best cold.
Along with this one, I make a lot of my original Cinnamon Nut Granola and my other recent recipe, Peanut Butter Chocolate Granola. ALL of them are so tasty. Different but scrumptious in their own unique way.
I decided to make this White Chocolate Gingerbread Granola after my friend Julie offered to host our “Girls Christmas” recently, after my recent foot flare-up. (That story is a LONG one.) So I’m trying to stay off my feet as best I can, but managed to whip this up from my faithful kitchen stool. I love homemade gifts and these were given to Julie and the girls.
You too can make homemade treats for your friends, teachers, and really any foodie friend. Get your creative hat on and make a cute little jar topper. Tie some twine around the top and wa-la, you’ve just made something out of love and a few simple ingredients.
Because who doesn’t like homemade edible gifts that smell like gingerbread?!
Make this granola recipe next: Homemade Cranberry Nut Granola
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
White Chocolate Gingerbread Granola
- 6 cups old fashioned oatmeal
- 2 cups sunflower seeds/pumpkin seeds mixture
- 2 cups chopped almonds
- 1 cup unsweetened shredded coconut
- 1 Tablespoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon cloves
- 1 teaspoon salt
- 1 cup coconut oil – melted
- 1/2 cup pure maple syrup
- 1/3 cup molasses
- 1 Tablespoon vanilla
- 1 cup white chocolate chips
- 1 1/2 cup low-sugar dried cranberries
- Preheat oven(s) to 325 degrees. Spray two baking sheets with baking spray.
- Combine the dry ingredients (except the coconut) in a large mixing bowl – the oatmeal, sunflower seeds, pumpkin seeds, almonds, cinnamon, nutmeg, ginger, cloves, and salt.
- In a medium bowl, stir together the melted coconut oil, maple syrup, molasses, and vanilla. Heat in microwave for a minute. Stir well.
- Pour the wet ingredients over the dry ingredients, and stir until all is well coated.
- Pour the granola on to two baking sheets, and spread evenly. Bake for 15 minutes, and then add the coconut, stirring to combine. Bake another 15 minutes and remove from oven.
- Sometimes I bake this another 5-7 minutes, depending on how dark it is. Watch the granola closely during the last few minutes of baking time. Depending on your oven, this can burn easily.
- When granola is completely cool, add the white chocolate chips and dried cranberries to it, and stir.
- Store granola in airtight container or freezer bags. We like to keep our granola in the freezer.