Spiced Winter Granola

Why You’ll Love This Recipe

• It combines both comfort and crunch—oats toasted to golden, with crunchy pecans and little clumps that stay intact for the satisfying bite.

• The spice blend (cinnamon + allspice) gives it a seasonal touch without being overwhelming.

• It’s versatile: you can eat it with yogurt, milk or just snack on it by itself.

• It’s simple and relatively quick—mostly mixing and baking.

• It stores well (see section below) so you’ll have a breakfast option ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups rolled oats

• ½ cup pecans, roughly chopped

• ¼ cup maple syrup

• ¼ cup dried cranberries

• ¼ cup candied ginger, roughly chopped

• 2 Tbsp coconut oil (melted)

• 2 tsp cinnamon

• 1 tsp allspice

• 1 tsp sea salt

Directions

1. Preheat the oven to 350 °F (about 175 °C).

2. In a large bowl combine the rolled oats, chopped pecans, dried cranberries, chopped candied ginger, cinnamon, allspice and sea salt. Mix thoroughly.

3. Melt the coconut oil and drizzle it over the oat‑mixture, then add the maple syrup. Mix well so everything is coated and the bits can clump together.

4. Line a baking sheet and pour the mixture out onto it. With a spatula, spread and pat the mixture into a fairly uniform thickness—keeping things in a cohesive unit helps produce clusters.

5. Bake until the oats are golden, about 20 minutes.

6. Remove from the oven and let cool completely undisturbed (this helps the clumps set). Once cool, gently break apart any large pieces and mix to distribute nuts and clusters evenly among the oats.

7. Transfer to an airtight container and store (see storage section below).

Servings and timing

• Prep time: ~5 minutes

• Cook (bake) time: ~20 minutes

• Yield: One baking sheet full (approximate number of servings will depend on how much you serve per portion—perhaps enough for 6‑8 breakfasts).

Variations

• Swap pecans for almonds or walnuts if you prefer a different nut.

• Use honey instead of maple syrup for a slightly different flavour profile.

• Add pumpkin seeds or sunflower seeds for extra crunch and nutrition.

• Mix in shredded coconut or toasted coconut flakes after baking for a tropical twist.

• For a lower‑sugar version: reduce the maple syrup slightly and increase the coconut oil to maintain the clustering, or use unsweetened dried fruit.

• Add a pinch of nutmeg or cardamom for more spice complexity.

• After baking and cooling, stir in chocolate chips for a dessert‑style granola.

Storage/Reheating

Store the granola in an airtight container in a cool, dark place for up to 4 weeks. If you like, you can also freeze it for up to 3 months, though note the texture may lose a bit of crisp‑ness after thawing. Reheating isn’t generally necessary—serve at room temperature or with cold milk/yogurt. If you prefer it warm, you can heat a bowl in the microwave for ~30 seconds.

FAQs

How do I keep the granola clusters intact?

It’s key to pat the granola mixture tightly onto the baking sheet before baking and then let it cool completely undisturbed so the clusters form and hold together.

Can I make this granola gluten‑free?

Yes—just use certified gluten‑free rolled oats. The other ingredients (pecans, maple syrup, etc) are naturally gluten‑free.

Can I use fresh ginger instead of candied ginger?

You could, but fresh ginger will add moisture and may prevent clumping and crispness. Candied (and chopped/dried) ginger works best for this style.

What if I don’t have coconut oil?

You can substitute another neutral oil like avocado or light olive oil, though coconut oil adds a bit of flavour and helps the clumps form well.

Can I add protein powder to this granola?

Yes—but be cautious: adding protein powder may affect how the granola bakes and how it clumps. You might want to mix in the protein powder after baking.

Is this granola vegan?

Yes—this version uses maple syrup and coconut oil (no honey or butter), so it is vegan‑friendly.

What’s the best way to store it for maximum freshness?

Keep it in an airtight container and store in a cool, dark place. Avoid heat/sunlight and make sure it’s completely cool before sealing.

Can I bake it at a different temperature or for a different time?

You can adjust slightly, but the target is golden oats and crisp clusters—so if you change the temperature, keep an eye on the bake so it doesn’t burn or stay too soft.

What can I serve it with?

It’s lovely atop plain or flavored yogurt, mixed into milk like cereal, sprinkled over porridge, or simply enjoyed by the handful as a snack.

Can I double or triple the recipe?

Yes—you can scale it up. If you do, spread it over multiple baking sheets (or in a larger single sheet) so the mixture has room to bake and crisp properly.

Conclusion

This spiced winter granola is a wonderfully comforting, crunchy breakfast (or snack) that captures seasonal spice tones while staying light and versatile. With minimal fuss and pantry‑friendly ingredients, you can whip it up in under half an hour and have something to enjoy morning after morning. The clumps, the ginger‑cranberry pop, and the warm spices make it a standout. Give it a try—I think it’ll become a go‑to in your breakfast rotation.