Go Back

Ginger Molasses Granola with Dark Chocolate

4.67 from 6 reader reviews
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 9 CUPS
Print Recipe Pin On Pinterest Leave Review

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

Instructions

  • Preheat the oven to 350°F.
  • 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.
  • Lower the oven temperature to 325°F.
  • 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.
  • 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.
  • 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.

Recipe 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.
This festive ginger molasses granola is clumpy, well-spiced, perfectly sweet, and a bit indulgent with dark chocolate chunks and tangy dried cranberries.