Follow these steps at home to bake this mega clumpy and warmly spiced ginger molasses granola with toasty pecans, chunks of dark chocolate and tangy dried cranberries. With the perfect amount of sweetness from molasses and maple syrup (no cane sugar), it’s a simple vegan granola that’s ideal for gifting around the holidays (maybe with some homemade nut milk)! This recipe is inspired by the chocolate chunk ginger cookies in my cookbook, and the flavour combo really does make the best granola!
This festive recipe makes such a sweet gift! Molasses works so well as a sweetener in granola and it compliments those classic ginger cookie-style flavours so well. I take my base maple cinnamon granola, up the indulgence a little bit (because holidays!), add dried ground ginger, and replace some of the maple syrup with fancy molasses.
This ginger granola is for certified molasses lovers. You get those dark, very toasted caramel notes. By combining the sticky molasses with maple syrup, you get mega binding power and just the right level of sweetness. The fully cooled granola clumps are huge–almost like granola bars! The heat of the ginger comes through, and the warmth from cinnamon and ground cloves rounds it all out.
Getting a perfect bite of this with a granola cluster, chocolate chunk, and a tangy dried cranberry is just heavenly. It’s hard to stop eating! I find that the gentle heat of the spices keeps bringing you back in. I love to enjoy this by the handful or with cold nut milk. Your favourite yogurt would also be nice! Maybe with some chopped ripe pear?
I like to pack this into simple glass jars with a little ribbon for gifting. Other great granola recipes for homemade gifts: Grain-Free Chocolate Sea Salt Granola Hunks and Tahini Granola with Orange, Cacao & Mulberries.
Ginger Molasses Granola with Dark Chocolate
This festive ginger molasses granola is clumpy, well-spiced, perfectly sweet, and a bit indulgent with dark chocolate chunks and tangy dried cranberries.
Servings 9 CUPS
Ingredients
- 8 cups rolled oats
- 1 cup pecan halves, roughly chopped
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 1 cup melted coconut oil
- ⅔ cup maple syrup
- ⅓ cup fancy molasses
- 1 tablespoon vanilla extract
- 3 ½ oz (100 grams) dark chocolate bar, chopped
- ½ cup dried cranberries
Notes
- Replace the pecans with pumpkin or sunflower seeds for a nut-free version!
- I use extra virgin coconut oil because of the amazing buttery taste it gives. It does have a bit of a coconut tang so if you aren’t into that, reach for grape seed, sunflower or even olive oil.
- This recipe will keep in a sealed container on the counter for up to 3 weeks.
Instructions
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Preheat the oven to 350°F.
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Place the rolled oats on a large parchment lined baking sheet (I use a full sheet pan size–2 half sheet pans is also great) and toast in the oven until fragrant, about 15 minutes. Remove the toasted oats from the oven.
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Lower the oven temperature to 325°F.
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To a large bowl, add the toasted oats with chopped pecans. In a medium bowl, vigorously whisk together the ground ginger, cinnamon, ground cloves, salt, coconut oil, maple syrup, molasses, and vanilla. Pour this mixture over the oats and pumpkin seeds. Using a spatula, stir the oat mixture until thoroughly coated and evenly mixed.
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Transfer the oat mixture to your baking sheet, spread it out evenly, and bake for 40 minutes or so. Stir and flip the granola around a couple times throughout the baking process to promote even browning. The finished granola should be deep, dark, almost chocolaty brown and beginning to dry up a bit. Keep a close eye on it in the last 10 minutes of baking.
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Allow granola to cool thoroughly (it will continue to crisp up and dry out). Once completely cool, break up the chunks and stir in the chopped dark chocolate and dried cranberries. Store the cooled granola in jars or bags for up to 3 weeks.
