Granola in clear glass jar on marble counter with twine, dish tower with a red border.

One of my favorite things about the season is finding simple ways to share something homemade. This gingerbread granola has quickly become one of my go-to neighbor gifts.

It’s warm with spices, lightly sweetened, and makes the house smell so good while it bakes. If you’re looking for an easy, make-ahead treat to give this time of year, this is it.

Because gingerbread granola contains molasses, which gives it a distinct gingerbread flavor, there are a few things you’ll need to *note (see below) while baking to ensure your granola doesn’t burn!

I like to package it in glass jars or simple bags tied with twine, add a handwritten tag, and drop it off with a quick hello. It’s perfect for neighbors, teachers, hosts, or anyone you want to thank in a small but meaningful way.

Why I Love This as a Gift

It’s easy to make a big batch
Feels festive without being sugary
Works for breakfast or snacking
Keeps for several days in an airtight jar or can be frozen
Everyone loves something homemade at the holidays

Serving Ideas

Gingerbread granola with eggnog yogurt in small whote bowls with red and white stripe napkins.

Granola in clear glass jar on marble counter with twine, cookie cutter in the shape of a gingerbread man, tag.

One of my favorite ways to enjoy this gingerbread granola is with cold milk—it tastes a bit like dessert for breakfast in the best way. It’s also wonderful with eggnog yogurt that shows up in stores this time of year

Ingredients for Gingerbread Granola

Ingredients in glass bowls, whote ramekins, measureing cups with a dish towel with a red trim.

Old-fashioned rolled oats
Chopped pecans or walnuts (when giving as a gift, I usually avoid nuts in case of allergies)
Unsweetened coconut flakes
Candied ginger
Dried cranberries
Ground ginger
Cinnamon
Nutmeg
Cloves
Salt
Coconut oil, melted
Maple syrup
Molasses
Vanilla extract

(You can add crystallized ginger or dried cranberries after baking.)

Instructions

Preheat the oven to 325°F and line baking sheets with parchment paper.
In a large bowl, mix oats, nuts (if using), coconut, spices, and salt.
In a separate bowl, whisk together melted coconut oil, maple syrup, molasses, and vanilla.
Pour the wet ingredients over the dry and stir until everything is evenly coated.
Spread the mixture in an even layer on parchment-lined baking sheets.
Bake for 30-35 minutes, stirring halfway through, and rotating pans, until golden and fragrant.
Out of the oven, add in dried cranberries and candied ginger
Allow to cool completely (this is when it crisps up), then break into clusters.

White mixing bowl with ramekins, holiday dish towel, oats, cinnamon, salt.

White mixing bowl with ramekins, holiday dish towel, oats, cinnamon, salt, bittle of vanilla, wooden spoon.

Parchment-lined baking sheets with mounds of granola.

*Notes on making sure your granola doesn’t burn in the oven!

Bake “Low and Slow”

Use a lower oven temperature, ideally between 300° and 325°, and possibly lower, depending on your oven. Higher temperatures can cause the molasses to burn before the oats have a chance to dry out and crisp up.

Line your Baking Sheets

Always use parchment paper or a silicone baking mat (Silpat) to prevent the sticky granola from adhering to the pan, where it is most likely to burn. Avoid using bare metal or aluminum foil.

Spread Evenly

Ensure the granola mixture is spread evenly and consistently on the baking sheet. The edges will cook faster and can burn easily, so you want the thickness to be uniform.

Stir and Rotate

Stir the granola halfway through baking to promote even browning and prevent the edges from burning, and then rotate the baking sheets at least 3 times. Ovens often have hot spots, so it’s important to rotate the pans and use only the top (middle of the oven) rack.

Keep an eye on it!

Granola, especially toward the end of baking, can go from golden to burnt very quickly.

Gifting Tip

Granola in jar with a gingerbread cookie cutter, kraft paper tag, twiner.

Spoon the granola into jars or bags, tie with ribbon or twine, and add a simple tag:

“Gingerbread Granola — made with love”