Gingersnap Granola + Gift Tag Freebie

Granola is so ridiculously easy and quick to make that nobody should be buying it. It’s so simple to tweak and customize and you can add anything from chocolate to dried cherries and your favorite blend of spices, such as my Chai-Spiced Granola. Add more or less sugar, or swap out for molasses or maple syrup for a different taste. I recently bought a box of dates that had been sitting alone and ignored for a while and was in the mood for gingersnap cookies (very Christmas appropriate) so that’s basically how this version of gingersnap granola came together. Not too inspired but sooo ginger-y and crunchy!

Plus, to start December off right, I’ve got a little present: free printable gift tags designed by your’s truly (as seen in today’s pics). Print them out on your 8.5″x11″ paper of choice (I like cardstock white paper) and cut out along the dotted lines. To get access to the printable files, available in both English and Spanish, sign up during December for The Satisfied Craver’s weekly newsletter here. Already signed up? Check your inbox on Monday for the download included in this week’s newsletter.

Gingersnap Granola

Gingersnap Granola

Gingersnap Granola

Christmas cookie-inspired gingersnap granola will fill your house with the smell of holiday cheer (and makes the perfect gift).

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


Dry Ingredients

  • 2 tsp cinnamon
  • 1 tbsp ginger powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground star anise
  • 3 cups rolled oats
  • 1 cup chopped nuts, unsalted (I used cashews)*
  • 1/2 cup sunflower seeds, unsalted
  • 4 tbsp brown sugar
  • 2 pinches salt

Wet Ingredients

  • 1/4 cup coconut oil
  • 1/3 cup honey, or maple syrup if vegan
  • 4-6 dates, chopped


  1. Preheat oven to 325°F.

  2. Mix the dry ingredients together in a large bowl until blended. Pour in the wet ingredients over the dry and mix well. Don't add in the dates yet, we'll be adding them once the granola is baked and cooled.

  3. Spread the granola evenly on a a large baking sheet and bake for 15-16 minutes, stirring halfway through to ensure even cooking. Towards the 10 minute mark keep an eye on the granola; it browns quickly and could burn. 

  4. Once the granola is golden brown, remove from the oven and place the baking sheet onto a cooling rack. Once completely cooled, add in the chopped dates and store in a large jar for up to two weeks or divide into small mason jars for gifting.

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