A crunchy gingerbread granola loaded with spice and all things nice. A pear puree is the secret to creating the moorish clusters in this granola. Package as a gift for a friend or devour yourself!
I l-o-v-e Gingerbread, especially when topped with sliced pear and blue vein cheese (don’t worry, I didn’t put the blue vein cheese in the gingerbread granola) and something about it feels so comforting and Christmasey – don’t you think? Even though I’d happily eat gingerbread cake or cookies for breakfast every morning, I don’t think my dentist would approve. Thus I decided to bring gingerbread to my morning granola instead.
Jump to:
This granola is perfect to eat all year round of course, but it becomes extra special during the Christmas season. So much so that I think it would also make the perfect addition to the Christmas breakfast table too. In which case, a few added sprinkles of crushed gingerbread cookies wouldn’t go a miss – Christmas is the time to indulge after all, I just won’t tell my dentist 😉
So Flavourful
This granola is packed with flavour and has every spice you’d expect to find in gingerbread like – ginger, nutmeg, cinnamon, cloves and a hint of black pepper – all of which provide depth and warmth.
Because I love the combination of pear and gingerbread so much, I added pear puree which together with some honey and molasses, adds sweetness and marries with the spices perfectly.
The pear puree also helps create delicious granola clusters which I love so much - I know you will too.
Ingredients
- Pears - for added sweetness, flavour and to help create "clusters"
- Dates - these are added at the end to provide extra sweetness and flavour
- Oats - both wholegrain and rolled oats are used for texture
- Sunflower seeds - provide a yummy crunch!
- Spices - all the gingerbread flavours are used here (grounded ginger, cinnamon, nutmeg and cloves)
- Salt - not much is used but it's essential for creating flavour
- Ground black pepper (optional) - this provides a deep earthy tone
- Nuts - any of your choosing (I especially like hazelnuts and brazil nuts)
- Flavourless oil (I used sunflower oil)
- Liquid honey (this helps when mixing the granola together)
- Blackstrap molasses (see below for substitutions)
- Vanilla extract (use a good quality one for best flavour)
See recipe card for quantities.
How to Make Gingerbread Granola
If you have never made granola before because you think it’s too much work – think again!
The great thing about making granola yourself is that it’s so easy (you basically just mix everything in a bowl, spread onto a tray and bake!) and your house will smell like a sweet spice shop all morning – and an added bonus is that it’s not full of sugar like the ones in the shop often are and you can alter flavours to suit your own taste.
This recipe comes together easily and quickly:
1. First puree the pear and blitz with an immersion blender (or mash by hand).
2. Next, combine all the dry ingredients in a bowl and mix.
3. Add the wet ingredients (including the pear) to a smaller bowl. Once combined, stir into the dry mix, pour onto a baking tray and bake for 40 minutes.
4. Once cool, stir through the dates and spoon into an airtight container.
That's it!
Substitutions
This is a versatile recipe! You can change up the flavours based on what you have on hand.
- Pear - apples can replace the pears if that's what you have
- Black Strap Molasses - ordinary molasses or extra honey (or golden syrup as a substitute at a pinch) can be used instead
- Seeds/nuts - use any seeds and/or nuts that you have in the pantry
- Gluten free - to make this recipe gluten free, use gluten free oats
How to Make Granola a Gift
I love giving edible gifts (or as my girls say "eatable gifts") and granola makes such a wonderful, practical gift (especially at Christmas time).
You can get creative and package this anyway you choose. I personally love to spoon the granola into jars with a pretty ribbon and gift tag. I just use recycle a clean jam or peanut butter jar but you can also buy them here if you don't have any on hand.
You could also put it in a cute mini cardboard boxes, clear cellophane or brown paper bags. Have fun with it!
Storage
Store cooled granola in an airtight container for up to 3 weeks. You could also free for 3 months
How to make this as efficiently as possible
First, prep the pear puree (this can be done days in advance if helpful).
Whilst the pear is cooking, combine all the dry ingredients (the dry mix and pear puree can be could stored separately at this stage, ready to be baked with the wet ingredients at a later time/day.
Third, mix all the wet ingredients together in separate bowl and add to the dry mix.
Bake! Whilst baking, chop the dates and set aside until the granola has been cooled. Then add the dates.
What to serve it with
Anything you fancy! Here's a list of my favourite things to enjoy it with:
- milk (cows or oat milk)
- Yoghurt
- Fresh fruit
- Vanilla Custard (if feeling indulgent)
- Sprinkle over vanilla ice cream (if feeling really indulgent)
Related
Looking for other recipes like this? Try these:
Gingerbread Granola
Ingredients
- 2 pears peeled and sliced
- 80 g dates chopped
Dry Mix
- 380 g (3 cups) wholegrain oats
- 110 g (1 cup) rolled oats
- 110 g (½ cup) sunflower seeds
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 tablespoon cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground black pepper optional
- 100 g (1 cup) nuts, chopped (I used brazil nuts and hazelnuts)
Wet Mix
- 60 g (⅓ cup) flavourless oil (I used sunflower oil)
- 80 g (⅓ cup) liquid honey
- 1 heaped tablespoon of blackstrap molasses *
- 1 teaspoon vanilla extract
Instructions
- Place pears and ¼ cup water in a small saucepan. Bring to the boil then simmer until pears are cooked and are soft (about 10 minutes). Using a stick blender, puree the pears until smooth. You should have about ¾ cup.
- Preheat oven to 170C (340F) (fan bake) and line a large baking tray with baking paper.
- In a large bowl, combine all dry ingredients and stir well until well incorporated.
- In a smaller bowl, combine all wet ingredients and stir in pear puree. Add this mixture to the dry mixture. Using a large spoon, stir the granola until everything is well combined.
- Transfer the granola to the prepared tray, spreading it out so that it is evenly distributed. Bake for 40 minutes, stirring half way through cooking.
- Cool completely on baking tray then add dates.
- Package in jars/bags to give away as gifts, or enjoy it yourself for breakfast/snacks!
