Gingerbread Granola: Edible Holiday Gifts


gingerbread granola
Gingerbread Granola

Adapted from “How to Cook Everything” by Mark Bittman. Yields 8 cups.

6 cups rolled oats (not quick-cooking or instant)
2 cups mixed chopped walnuts, pecans and almonds
1 cup unsweetened shredded coconut (optional)
1 teaspoon cinnamon
1 teaspoon fine sea salt
1 teaspoon ground ginger
½ cup melted coconut oil
½ cup maple syrup
¼ cup molasses
1 teaspoon vanilla extract
1 cup raisins, chopped dried fruit or chocolate chips (optional)


Heat the oven to 350 F. In a large bowl, combine all of the ingredients. Spread evenly on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.

Remove the pan from the oven and add the fruit or chocolate, if desired. Cool on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.

This recipe is one of our five ideas for edible homemade gifts. Click here to read the full story on 

edible holiday gifts




About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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