Gingerbread Pecan Granola

Pumpkin butter, pumpkin chocolate and pumpkin batter are already filling the shelves at grocery stores but I am still waiting for that crisp air to fully get into autumn mode. This granola is usually one of the first things I make. The smell of cinnamon, cloves and  ginger filling up my kitchen is my indicator that autumn has arrived. Leaves are falling, people are drinking pumpkin spice lattes or cozying up with apple cider… I may thinking more of an East Coast autumn but there’s no reason we can’t do the same here on the West Coast. And we don’t have to go far if we want to feel like we are back East. Oak Glenn, located 45 minutes outside Los Angeles, is a great spot to see the autumn foliage,  experience the cold, make apple cider and go apple picking. The town is also very well known for its pies.

Gingerbread Pecan Granola
Makes 3 cups

Prep time: 10 min
Bake time: 25-30 min


3 cups of oats 
 1 cup of raw pecans 
½  tsp. of salt 
 ½ tsp. of cinnamon 
 1 tsp. of ginger
½ tsp. of cloves
1 cup of crystallized (candied) ginger, diced in half-inch pieces
 ½ cup brown sugar 
 2 tbsp. of maple syrup
2 tbsp. of  coconut oil


Preheat oven to 350ºF (180ºC).

In a food processor, blend the raw pecans into a fine meal.
Mix dry ingredients except for sugar with your hands and add in the crystallized ginger at the end. Mix again.

In a separate bowl, mix together the sugar, maple syrup and coconut oil with a spatula.
Pour over dry ingredients and mix well.

Spread evenly on a baking sheet and bake for 25-30 minutes. Every 10 min or so, use a wooden spoon to spread the granola around to make sure it cooks evenly.
Remove from the oven and let it cool.

Store in air-tight container and it will keep for at least a month but I can assure you it will be gone within three days 🙂

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