Ginger Molasses Granola with Dark Chocolate

Ingredients

• 720 g (8 cups)rolled oats
• 100 g (1 cup)pecan halves, roughly chopped
• 7.5 ml (1½ teaspoons)ground ginger
• 5 ml (1 teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)ground cloves
• 2.5 ml (½ teaspoon)fine sea salt
• 240 ml (1 cup)melted coconut oil
• 160 ml (⅔ cup)maple syrup
• 80 ml (⅓ cup)fancy molasses
• 15 ml (1 tablespoon)vanilla extract
• 100 g (3½ oz)dark chocolate bar, chopped
• 60 g (½ cup)dried cranberries

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Toast the oats

   Spread the rolled oats on a large baking sheet lined with baking parchment; use two half-sheet pans if needed. Toast for about 15 minutes, until fragrant, then take the oats out of the oven.

3. 3

   Lower the heat

   Reduce the oven temperature to 163°C (325°F).

4. 4

   Mix the coating

   Put the toasted oats and chopped pecans in a large bowl. In a medium bowl, vigorously whisk together the ginger, cinnamon, cloves, salt, coconut oil, maple syrup, molasses and vanilla. Pour the mixture over the oats and stir with a spatula until everything is evenly coated. The method refers to pumpkin seeds here, but they are not listed among the ingredients.

5. 5

   Bake the granola

   Spread the oat mixture evenly on the baking sheet and bake for about 40 minutes, stirring and turning it a couple of times for even browning. It is ready when deep, dark brown and starting to dry out; watch it closely during the final 10 minutes.

6. 6

   Cool and finish

   Let the granola cool completely, as it will crisp and dry further as it cools. Break it into chunks, stir in the chopped chocolate and dried cranberries, then store in jars or bags for up to 3 weeks.

What is ginger molasses granola?

Granola is a baked mixture of oats and other ingredients, usually eaten for breakfast or as a snack. This version draws on familiar festive flavours: molasses, ginger, cinnamon and cloves.

Toasting the oats first builds their aroma, while the syrupy coating helps the mixture bake into crisp, clumpy clusters. Chocolate and cranberries go in after baking so they keep their distinct texture and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 15g protein, 78g carbs, 42g fat.

Most of the carbohydrates come from the oats, maple syrup, molasses and dried cranberries; coconut oil, pecans and chocolate contribute much of the fat. Oats and pecans provide some protein, though the granola is not especially protein-focused. Pair it with plain yoghurt or milk and fresh fruit for a more balanced breakfast.

The oat and pecan base

Oats: Toast them on their own first, as directed, so they become fragrant before the wetter ingredients are added.

Pecans: Roughly chopped pieces add crunch and richness. Mix them through the coated oats so they are spread across the tray.

Getting the coating right

Spices: Whisk the ginger, cinnamon, cloves and salt thoroughly into the liquid ingredients so they distribute evenly rather than collecting in a few spots.

Syrup and oil: Maple syrup and molasses sweeten and coat the oats, while coconut oil helps the mixture bake. Stir until there are no obvious dry patches.

Bake for colour, not just time

Browning: At 163°C, the granola takes about 40 minutes, but the colour and dryness cues matter too. It should look deeply browned and begin to dry out.

Evenness: Stir and turn the mixture a couple of times as it bakes. Keep a close watch during the last 10 minutes, when it can darken quickly.

How to keep it clumpy

Cooling: Leave the baked granola undisturbed until completely cool before breaking it up. It continues to dry and crisp as it cools.

Finishing: Add the chocolate and cranberries only once the granola is cool, so the chocolate does not melt into the warm oats.

Serving ideas

Breakfast: Spoon it over yoghurt or serve with milk for a filling bowl with contrasting creamy and crunchy textures.

Snack: Eat a small handful on its own, or scatter it over fruit. The cranberries add a tart note that complements the sweet, spiced clusters.

Recipe notes & tips

• Use a baking sheet large enough to spread the oats in an even layer.
• Whisk the coating vigorously so the spices are well distributed.
• Turn the granola a couple of times while it bakes to help it brown evenly.
• Check the tray carefully during the final 10 minutes of baking.
• Wait until the granola is fully cool before stirring in the chocolate.

Variations

• Extra ginger: Increase the ground ginger slightly for a more pronounced warm spice flavour.
• Different nuts: Replace the pecans with roughly chopped walnuts or almonds.
• Chocolate choice: Use a darker or milder dark chocolate to suit your preference.
• More fruit: Add extra dried cranberries after the granola has cooled.
• Seed addition: Stir pumpkin seeds into the oat mixture before baking, if desired.

Common mistakes to avoid

• Adding chocolate while warm: It can melt into the clusters; wait until the granola is completely cool.
• Skipping the first toast: The oats miss the fragrant preliminary bake; toast them for about 15 minutes as directed.
• Uneven coating: Dry patches bake differently; stir until the oats are thoroughly coated.
• Leaving it unattended: The granola can darken quickly near the end; check it closely during the last 10 minutes.
• Breaking it up too soon: Warm granola has not finished crisping; cool it fully before making clusters.

How to store

Once completely cool, store the granola in an airtight jar or bag at room temperature for up to 3 weeks. It is best eaten without reheating; if it softens, spread a portion on a tray and warm it briefly in a low oven, then cool before serving.

Frequently asked questions