Homemade Gingersnap Granola Recipe - Budget Bytes (2024)

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When I want to change up my morning oats routine, I like to make a batch of homemade granola. Instead of a warm bowl in the morning, I eat the crunchy granola atop a bowl of cool yogurt, or with cold milk poured over top. This time I made a warm and spicy Gingersnap Granola. The molasses gives this granola a nice deep flavor without being too sweet, and the warm spices are just strong enough to give a hint of “gingersnap” without being over powering.

What’s In Homemade Granola?

Inexpensive oats make up the bulk of homemade granola, then I add a few other ingredients for texture like oat bran, almonds, and raisins. The dry mixture is seasoned with some warm spices like ginger, cinnamon, and cloves, plus a pinch of salt to help magnify the flavors. A syrupy mixture of brown sugar, molasses, and oil helps the granola bake up to a nice crispy texture that will hold up to cold milk or yogurt.

Visit the Bulk Bins for Granola Ingredients

I like to buy ingredients for homemade granola from the bulk bins at grocery stores so I can buy only the amount I need of things like almonds, oat bran, or golden raisins. This eliminates the need to find uses for the leftover ingredients and it’s usually a lot less packaging!

How to Eat Homemade Gingersnap Granola

I ate my Gingersnap Granola over a bowl of yogurt and with some fresh pineapple (on sale, yay!) and I must say, pineapple + ginger = awesome! Sometimes I like to eat granola like store bought cereal–in a bowl with milk poured over top. And it also makes an excellent on-the-go snack. Just pack a little in a zip top baggie and munch a couple handfuls whenever your stomach starts growling!

Try These Other Homemade Granola Recipes:

• Homemade Granola
• Super Crunchy Oil Free Granola
• No Sugar Added Banana Nut Granola
• Pumpkin Spice Granola

Scroll down for the step by step photos!

How to Make Gingersnap Granola – Step by Step Photos

Preheat the oven to 300ºF and line a baking sheet with parchment. In a large bowl, stir together 4 cups old-fashioned rolled oats (they have more texture than quick oats), 1 cup sliced almonds, and 1 cup oat bran. Stir until they’re all well mixed.

In a small sauce pot, combine 1/4 cup molasses (not “black strap” molasses), 1/3 cup brown sugar, 1/4 cup canola oil, 1/4 cup water, 2 tsp powdered ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1/8 tsp salt. Heat over a low flame and stir until the brown sugar is dissolved. If you want EXTRA gingery flavor, you can grate some fresh ginger in there, too. YUM!

Pour the molten molasses mixture into the bowl with the oats, nuts, and oat bran.

Stir really, really well so that all the oats, nuts, and bran are coated in the molasses mixture.

Spread the wet Gingersnap Granola mixture out over the prepared baking sheet. Bake in the preheated oven for 20 minutes, then stir. Bake for an additional 10-20 minutes, or until it’s lightly golden brown and smells slightly toasty.

Like this! The total baking time will depend on how big your baking sheet is and how thick the layer of wet granola is. Once it’s finished baking, stir in 1/2 cup golden raisins. Press the granola down into a compact layer and let it cool (pressing it down before it’s cooled helps it clump up). Once cool, store it in an air-tight container.

I ate my Gingersnap Granola with homemade yogurt and some fresh pineapple. Delish!