Let’s be honest. The best part about granola is the chunks. The way they land in your mouth, craggy and crunchy, requiring an actual <
Even though I’ve successfully made a lot of chunky granolas, I knew there was still room for improvement. More chunkiness. More slabs that need splitting just to fit inside a jar – that’s the level we’re on, people. And thinking back to all the times I endeavoured to make chunky granola but fell just short, there was one thing in common: stirring during baking. That’s right. The secret to the world’s chunkiest granola does not lie on the ingredients – it’s the processing that counts! Or, the lack thereof. Let me explain.
I’ve always thought that to get an even bake on granola, you have to take it out of the oven every 10 minutes or so, stir it around, and yea, break up any chunk potential. But then I read that if you just lower the oven temperature and leave the granola alone, it will not only cook perfectly evenly, but also keep the granola fully in tact, like one, gigantic cookie. Boom!
Which brings me to my next two points: one, the flavour of this new-and-improved, super chunk granola is gingerbread cookie!
And two, oh hey, I’m back! I took some time away from the blog to focus on other aspects of my business, like Grow, and Golden Circle Retreats. I’ve expanded the My New Roots universe in ways that I am truly proud of, and I hope you’ll check out those offerings too! And I’m glad to be here on the blog and connecting in this way again.
One thing that has kept me from blogging besides a very full workload, is the huge amount of pressure I put on myself to show up here with something totally revolutionary every time. I would come up with a great recipe, but due to its simplicity, I didn’t feel that it was “special enough” to write a whole post about it. Now I realize that this was a totally ridiculous story! And that you’re probably okay with simple. You may even prefer it?! So, expect me to be here more often with less complicated dishes. Like granola!
And I also saw a meme about how annoying it is when food bloggers write a 10,000 word essay about their childhood memory of the recipe they’re making, when people just want the dang ingredient list and directions. I laughed out loud (because hi it’s me), and then decided that maybe it’s okay to keep things short and sweet sometimes. The anecdote doesn’t have to ramble on forever; it can just be some context and headnotes. No one needs to know about aunt Janet’s giblet mishap (although that WAS hilarious!). Okay see? I’m doing it again.
Let’s get into the recipe, which is totally revolutionary because of this technique that will lead you to make the chunkiest granola of your lifetime even if it’s not these exact ingredients. And the flavour, which is *the* most classic and seasonal delight, yet happily enjoyed all year ‘round. If you’re a ginger lover, you’ve come to the right place!
This granola is super flavourful, shatteringly crisp, with pockets of squish from the dried fruit and ginger (aka texture balance heaven). In my test batch I left these ingredients out until after baking, since I feared that their inherent moisture would make the granola soggy. Not true! Baked altogether, they get lodged in the nooks and crannies of the oats and nuts and then burst out with a ‘SURPRISE” every now and again, reminding me that the universe is always trying to come back to equilibrium, even in the form of breakfast.
I used two sweeteners here: maple syrup (which could be swapped out for honey), and blackstrap molasses. Molasses gives gingerbread its distinctive, rich taste and colour. Note that fancy molasses is a less-cooked version of blackstrap, and can still be used here, but you’ll be missing out on the iron and calcium that comes with longer processing.
For extra flavour and deliciousness you can use ghee instead of the coconut oil, otherwise this recipe is fully vegan.
Super Chunk Gingerbread Granola
Ingredients
- ⅓ cup / 80ml expeller-pressed coconut oil sub with ghee
- zest of 1 orange
- ⅓ cup / 85ml pure maple syrup
- ¼ cup / 60ml smooth unsweetened almond butter
- ¼ cup / 60ml blackstrap molasses
- 1 tsp. vanilla extract
- 1 Tbsp. ground ginger
- 1 heaping tsp. ground cinnamon
- ¼ tsp. ground clove
- 1 tsp. fine sea salt
- 3 cups / 300g rolled oats gluten-free if necessary
- 1 ½ cups / 70g large coconut flakes
- ½ cup / 70g pecans
- ¾ cup / 75g walnuts
- ½ cup / 75g dried cranberries preferably juice-sweetened
- ½ cup / 75g candied ginger
Instructions
- Directions:
- Melt the coconut oil in a small saucepan over medium heat. Remove from the heat and add the orange zest. Let infuse for 3-4 minutes.
- Stir in the maple syrup, almond butter, molasses, and vanilla until fully incorporated. Add the ginger, cinnamon, clove, and salt and fold to combine.
- In a large mixing bowl, combine the oats, coconut, pecans, and walnuts. Pour the wet mixture over the dry ingredients. Fold to combine until everything is evenly coated. Lastly, roughly chop the ginger and cranberries and stir them into the mixture.
- Preheat oven to 275°F / 135°C. Line two rimmed baking sheets with parchment paper.
- Spread the mixture evenly across both baking sheets, using the back of a greased spatula or your hands to flatten it. It’s important that you really press and compact the ingredients together so that they’ll bake into a solid slab.
- Place in the oven and bake for 30-40 minutes until golden and fragrant. Remove from the oven and let cool completely before breaking the slabs into the size of your choice for storage. Keep in an airtight container at room temperature for up to one month.
Thanks again for welcoming me and my recipes into your world. It brings me so much to know that you’re reading these words right now and hopefully making your way to the kitchen soon to bake this granola. Or the Life-Changing Loaf, or the Best Lentil Salad Ever…you get the idea 😉
Happy holidays everyone! Lots of love to you, all ways always,
Sarah B
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This gingerbread granola recipe looks amazing! The trick about not stirring while baking to get those super crunchy chunks is so clever. It’s the ultimate cozy snack to munch on while taking a break and playing Spacebar Clicker Game.
thanks for info.
This gingerbread granola recipe looks absolutely delicious! I love the combination of warming spices, crunchy oats, nuts, and the clever technique for creating those extra-large granola clusters. It’s inspiring to see wholesome recipes that focus on natural, nutritious ingredients and simple preparation. Thanks for sharing such a creative and healthy breakfast idea!
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Looking forward to trying this recipe soon!
Wow, this is such a fun and passionate food post—really love the enthusiasm for that “super chunk” granola texture and the detailed explanation of how baking technique makes all the difference. The gingerbread flavor twist also sounds amazing and super cozy.
Such a delicious recipe. Thank you ! I used what I had and swopped dried dates for the cranberries, mainly honey, and cashew nuts, and grated the orange peel coarsely and it is totally delicious. Loved the ginger.
Have nearly run out and very much look forward to making it again after buying the molasses’s and maple syrup, not sure re the cranberries and walnuts as I am so happy with this current version. I think a few other batches are to be made and loved this year ! x
Awesome post
This Super Chunk Gingerbread Granola looks absolutely amazing! What a festive and cozy way to enjoy that classic holiday flavor every morning
Please do simple! I’ve always admired your cooking and have been following for more than 10 years, but I barely made any of you recipes, because they always felt too complicated!
Obsessed is an understatement. I usually make your chocolate granola but THIS… I find myself thinking about it all the time and eating it out of the jar like a cookie. New staple in my cupboard. Thank you for sharing your gifts, Sarah, and I for one am down with any and all stories you tell with your recipes here in this space.
Great to see you back, Sarah! Happy Holidays!
Delighted to find a new post from you! What a wonderful holiday gift. Can’t wait to try this recipe. If there’s ginger and molasses I’m here for it. 🙂 Happy holidays to you and yours. 💗
Ooooh you are so totally back! Welcome and thank you so much. I love your blog and it makes my day to see you here again.
And I love both the long stories before the recipe AND the simple posts. Diversity rules!
YUMMMMMM! this granola looks amazing! perfect for the holidays!
so glad you’re back! xo