Since I devoured my chocolate banana gingerbread in record time, I’ve been craving more ginger flavor. It’s the season for warm spices and comforting treats.
Oddly enough, I’ve never been a huge fan of traditional gingerbread, but add chocolate and I’m sold. That combination makes everything better — no arm twisting required.
I had a bit of candied ginger leftover from a Trader Joe’s run, and I tossed it into the bowl at the last minute. The chewy, spicy bits gave the crunchy granola a delightful kick.
Granola is dangerously addictive for me. I swear it calls my name from the pantry and whispers for me to snack. Before I know it, I’m not even using a bowl — just digging into the bag. Crunch after crunch, it only gets better. This gingerbread-inspired granola is no exception: perfect for mindless snacking, breakfast, or topping yogurt.
You can have fun with shapes too — I made a granola gingerbread man. He didn’t make it onto the tree intact, but he was tasty.
Chocolate Gingerbread Granola
Yield:
4
Ingredients
- 2 cups rolled oats
- 1/4 cup wheat germ
- 1/4 cup ground flaxseed
- 1/3 cup shredded coconut
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/3 cup honey
- 1/3 cup molasses
- 1/3 cup candied ginger, chopped
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup chocolate chips, chopped
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine the oats, flaxseed, wheat germ, shredded coconut, candied ginger, chopped chocolate, and sea salt. In a small bowl, mix the cinnamon, ground ginger, nutmeg, and cloves, then add the spices to the oat mixture and stir to combine.
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In a separate bowl, whisk together the honey, molasses, and vanilla. Pour the honey mixture over the oat mixture and stir until everything is evenly moistened. If the mixture seems dry, add extra honey, 1 teaspoon at a time, until the clusters hold together.
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Spread the granola in an even layer on a baking sheet. Bake for about 20 minutes, turning the granola every 3–5 minutes so it browns evenly and doesn’t burn. Remove from the oven and let cool completely; the granola will crisp as it cools.
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I have a granola addiction. Send help — and maybe bigger pants.