Ginger Molasses Granola

Ginger molasses granola crumbled on sheet pan lined with parchment paper, with spoon scooping some granola

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This ginger molasses granola is delicious anytime of year! With oats, coconut, pepitas, and sunflowers, it packs a nutrition punch - not to mention the extra dose of iron from molasses. Enjoy for breakfast or snacks!


Units Scale
  • 3 cups whole rolled oats
  • 1/4 cup white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup sunflower seeds
  • 1/2 cup pepitas
  • 1/2 cup coconut flakes
  • 1/3 cup extra virgin coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract


  1. Preheat and prep. Preheat your oven to 300 degrees and line a baking sheet with parchment paper.
  2. Mix dry ingredients. Add oats, white whole wheat flour, cinnamon, ginger, salt, sunflower seeds, pepitas, and coconut flakes to a large bowl. Stir to combine and set aside.
  3. Heat & mix wet ingredients. Add coconut oil, molasses, and maple syrup to a small saucepan. Heat over medium heat, stirring occasionally. Once mixture just comes to a boil, remove from heat and add vanilla extract. Give the mixture a quick whisk to make sure it's all combined. 
  4. Combine. Pour molasses mixture into dry ingredients and stir until everything is fully coated.
  5. Bake. Scoop granola onto prepared sheet pan and spread into an even layer (it'll be a somewhat thick layer!). Bake at 300 degrees for 30 minutes. Remove from oven and allow to cool completely before breaking into whatever granola cluster size you desire.


  1. Granola clusters. The secret to large granola clusters is letting the granola cool completely before breaking it up or stirring it. When it's officially cooled down, you can break it into whatever size granola clusters you want!