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Since I’ve now discovered how quick and easy skillet granola is, I can’t wait to come up with more flavors. My first creation, the 15-Minute Pumpkin Spice Skillet Granola was delicious, so I had to try another. This combination is amazing! I love pumpkin spice, and I also love anything gingerbread. This granola was to die for. So sticky, sweet and made these huge, delicious clusters of granola goodness.
While granola is typically a breakfast staple, this batch didn’t even make it to the breakfast table. We were all sneaking pieces from the jar, and I sent a couple samples out for taste testing. It was about 2 days later that I realized it wasn’t going to last the week!
This 15-Minute Skillet Gingerbread Granola would be great for any granola lover in your life. It would make a super cute homemade gift, and no one will be the wiser that it took literally 25 minutes (including prep time) to prepare.
If you haven’t tried homemade granola before, I urge you to give this a try. If you love gingerbread, I can pretty much guarantee you’ll love it. I don’t recommend leaving out the crystallized (candied) ginger, as I think its what makes this recipe so yummy. Plus, if you have some leftover crystallized ginger, I highly recommend you try making my No-Bake Gingerbread Protein Balls as they contain it too! 🙂
15-Minute Skillet Gingerbread Granola
Author: Kristine Fretwell
Recipe type: Breakfast
- 2 cups large flake oats (old fashioned oats)
- ¼ tsp salt
- ⅓ cup raw almonds, chopped
- 3 Tbsp crystallized ginger, chopped into small pieces
- ¼ cup + 1 Tbsp honey
- 3 Tbsp molasses
- 3 Tbsp coconut oil, melted
- 1 tsp vanilla
- In a large bowl, mix together all the dry ingredients (oats, salt, almonds & ginger).
- In a smaller bowl, whisk together all the wet ingredients (honey, molasses, melted coconut oil, vanilla).
- Mix the wet into the oat mixture and stir until evenly coated.
- Meanwhile, warm up a large skillet on the stove over medium heat.
- Place the granola in the skillet and allow to cook, turning frequently. I found a spatula works best.
- After about 10 minutes you’ll see the consistency change and mixture will appear less wet. It will remain sticky looking though. Cook another 5 minutes and turn frequently to prevent burning.
- Remove from heat, mixture will still appear a touch wet and sticky. Spread mixture out over a baking sheet lined with parchment paper or non-stick foil.
- Allow to cool and mixture should break easily into clusters and small pieces.
* Crystallized ginger is also known as candied ginger.
Serving size: ¼ cup Calories: 116 Fat: 4.6 g Saturated fat: 2.4 g Carbs: 18 g Sugar: 8.9 g Sodium: 40 mg Fiber: 1.4 g Protein: 2 g Cholesterol: 0 mg
3.4.3177
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