Why You’ll Love This Recipe

I love how simple and reliable these granola bars are. The combination of oats, molasses, spices, and honey gives me a deeply flavored bar that holds together well and tastes like a festive treat. They freeze beautifully, so I can make a big batch and always have a grab-and-go option ready.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 cups old-fashioned rolled oats
4 cups all-purpose flour
3 cups brown sugar
½ cup white sugar
1 tablespoon salt
1 tablespoon ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground ginger
2 cups vegetable oil
1 cup honey
¾ cup molasses
4 eggs, beaten
1 tablespoon vanilla extract

Directions

I start by preheating my oven to 350 degrees F and greasing two 9×13-inch baking sheets.

In a large bowl, I mix the oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger. I stir in the oil, honey, molasses, eggs, and vanilla until everything is well combined.

I pat the mixture evenly onto the prepared baking sheets using my hands to press it into a uniform layer.

I bake the granola bars for 15 to 20 minutes, or until the edges begin to brown and the center is no longer glossy.

I let the bars cool for about 10 minutes, then cut them while still warm so they slice cleanly.

Servings and Timing

Servings: 56
Prep time: 15 minutes
Cook time: 15 minutes
Additional time: 10 minutes
Total time: 40 minutes

Variations

I sometimes add chopped nuts such as pecans or walnuts for extra texture. If I want a bit of chewiness, I stir in raisins or dried cranberries. Chocolate chips also work well, though I fold them in after the mixture cools slightly so they don’t melt completely. For a lighter version, I reduce the brown sugar and add a little extra honey.

Storage/Reheating

I let the bars cool completely before storing them. I wrap them individually and keep them in an airtight container for up to a week. For long-term storage, I freeze the wrapped bars and thaw them at room temperature when I need a quick snack.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy.

Can I make these gluten-free?

I use gluten-free oats and substitute a gluten-free all-purpose flour blend.

Do the bars need refrigeration?

No, they store well at room temperature unless I add perishable mix-ins.

Can I replace the molasses?

Molasses is key to the gingerbread flavor, but dark corn syrup can work in a pinch.

Can I cut the sugar?

Yes, I reduce the brown sugar slightly, though it may affect texture.

Can I make them egg-free?

I use flax eggs as a substitute if needed.

Do these bars get crunchy?

They’re mostly soft and chewy, but baking a few extra minutes creates firmer edges.

Can I add seeds?

Yes, sunflower or pumpkin seeds add great crunch.

How do I prevent crumbling?

I press the mixture firmly into the pan and cut the bars while still warm.

Can I halve the recipe?

Yes, I simply cut all ingredients in half and use one 9×13-inch pan.

Conclusion

I love how these gingerbread granola bars deliver classic holiday spice in a portable, satisfying form. They’re simple to make, easy to customize, and perfect for stocking the freezer with homemade snacks that taste warm and comforting any time of year.