My Honey, Pecan & Ginger Granola recipe is made using healthy ingredients like rolled oats, macadamia oil and honey. The warming flavour of ginger makes this granola have your house smelling like gingerbread cookies and is perfect for the holiday season. It’s like gingerbread in granola form!
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I love this gingerbread granola served with fresh fruit and yogurt. Or serve with your favorite milk and warm the milk for cooler mornings. This delicious recipe is so good you’ll want to make a double batch! For more delicious granola recipes, I recommend you try my One Bowl Cashew Granola, Hemp Seeds Granola or my Vanilla Almond Granola! And if you’re feeling in the mood for actual gingerbread cookies, then I would recommend trying my healthy, gluten free gingerbread cookies!
What’s to Love About Honey, Pecan & Ginger Granola
- allergy friendly – this recipe is dairy free and can easily be made nut free by swapping the pecans and macadamia oil (see the ingredients notes for more information). It can also be made wheat free by using certified wheat free oats.
- easy to make – my homemade granola might sound intimidating but it is really SO easy to make, even for the most beginner cook.
- wholesome breakfast or snack – this healthy granola is a healthy and wholesome breakfast or snack, providing plenty of fiber, complex carbohydrates, healthy fatty acids, vitamins and minerals.
- meal prep – granola is perfect for meal prepping on the weekend as it lasts for weeks once cooked. I would recommend even making a double batch of homemade granola!
- the perfect homemade holiday gift – package this gingerbread granola up beautiful to gift to family members or gift to teachers at the end of the school year. Nothing says Merry Christmas like some gingerbread goodness!
Ingredients Notes & Substitutions
The ingredients for my homemade honey, pecan and ginger granola are simple and easy to find at any grocery store. And you only need 6 ingredients!! For the full list of ingredient quantities see the recipe card at the bottom of the post. Below is a list of any ingredients you will need as well as possible substitutions and any notes.
- raw honey – There is something about the flavor of ginger and honey together that is so perfect. Honey can be swapped for pure maple syrup or molasses, however. I think this granola is sweet enough already but you can always adjust the sweetness by adding more or less honey.
- spices – ground ginger, ground cinnamon, ground cloves, ground nutmeg. You can also swap the spices for a gingerbread spice mix.
- old fashioned oats – also known as rolled oats. I prefer to use wheat free rolled oats. I would recommend against using quick oats for this recipe.
- pecans – you can swap the pecans for walnuts or almonds, or add extra sunflower seeds or pumpkin seeds if making nut free. Use raw nuts for this recipe that haven’t already been toasted.
- sunflower seeds – sunflower seeds can be swapped for pepitas (pumpkin seeds).
- pepitas – pepitas (also known as pumpkin seeds), are an excellent source of zinc, healthy fats and fibre.
- macadamia oil – I love using macadamia oil as it is a mild flavoured but healthy oil to cook with. You can swap macadamia oil for extra virgin olive oil if preferred. Use olive oil if you are making this recipe nut free.
- sea salt flakes
How to Make Honey, Pecan & Ginger Granola
Making homemade gingerbread granola is a very simple process. Follow my step-by-step guide to make the perfect granola!
First, preheat the oven.
Then whisk together the honey, tahini, macadamia oil, salt and spices in a small bowl.
Next, add the rolled oats, pecans, pepitas and sunflower seeds to a large bowl. Stir to combine. Pour the oil mixture into the dry ingredients and stir until really well combined. All of the oats should be evenly coated in the oil mixture.
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Pour the granola mixture out onto a large baking sheet (sheet pan) lined with parchment paper. If you’re making a double batch then you will want a second cookie sheet. Alternatively you can use a large baking dish. Spread the granola mixture out into an even layer across the base of the tray.
Place the tray into the preheated oven and bake until crispy, golden brown and fragrant.
Allow the granola to cool completely before breaking up and transferring to an airtight container.
Variations
Here are some fun variations that can be made to your own granola if you’re feeling extra creative!
- chocolate chip – add ½ cup of dark chocolate chips once the granola is completely cooled and stir through.
- dried cranberries – add ½ cup of dried cranberries to the granola once it has been cooked, otherwise the cranberries go really hard.
Storage
The best thing about making a homemade toasted granola is that it stores really well! Once the crunchy granola is completely cooled, pour into a large airtight glass jar and place the lid on. Store this toasted granola in the pantry for approximately 3 weeks (ours never lasts this long so I can’t tell you for sure that it will last longer than this).A bowl of gingerbread granola, yoghurt and apple, with a small jar of honey in the background.
Serving Suggestions
Some simple serving suggestions for this honey, pecan & ginger granola are:
- have a bowl of this granola served with warmed milk – I love using almond milk but you can use your favorite milk.
- use to top yogurt along with seasonal fruit or make a yogurt parfait making layers of coconut yogurt or Greek yogurt, granola and fruits.
- sprinkle on top of your favourite smoothies, smoothie bowls or chia pudding for some added crunch factor!
Honey, Pecan & Ginger Granola
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups & Spoons
- Large Baking Dish
Ingredients
- 3 cups rolled oats
- 2 cup pecans
- ½ cup sunflower seeds
- ½ cup pepitas
- 1/3 cup macadamia oil
- 1/3 cup honey
- 1/3 cup hulled tahini
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt flakes
Instructions
- Preheat oven to 180°C/356°F (conventional). Line a large baking tray with baking paper.
- Add rolled oats, pecans, sunflower seeds and pepitas to a large mixing bowl and stir to combine.
- Add the macadamia oil, honey, tahini, ground ginger, ground cinnamon, ground nutmeg, ground cloves and sea salt flakes to a medium mixing bowl. Whisk until well combined.
- Pour the honey mixture into the oats mixture and stir to through to evenly coat.
- Tip the granola mixture out onto the baking tray. Spread out across the base of the tray and press down with the back of a spatula. Place the baking tray onto the middle shelf of the oven and bake for 20 minutes.
- Once baked, remove from oven and allow to cool completely before breaking up into clusters. Transfer the cooled granola clusters to a glass jar or airtight container and store at room temperature.
Notes
Serving suggestions:
- serve with yoghurt and seasonal fruit
- use to top your smoothie for extra crunch
- serve in a bowl with warm or cold milk
Nutrition
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