Peppery Pfeffernuesse Granola is a spicy granola with a rich molasses flavor. Make it into bars or leave it crumbled for a delightful breakfast cereal. What a peppy way to start your day!
Inspired by the time I made pepper nut cookies, I decided to take the spices and molasses and put it in granola form. I was pleasantly surprised. It made the granola have a more earthy flavor with the deep rich spices.
If you can think of fall favorites in a granola form, you’ll get the idea. It’s honestly has this heartwarming feel to it. Like a great gingerbread cookie but healthier for you.
Honestly, I could see this being great crumbled up and as a garnish for vanilla ice cream. I know, this isn’t the healthiest idea. Perhaps on some yogurt instead? Either way, you’ll love making this granola if you enjoy pfeffernuesse or pepper nut cookies.
First, gather all your ingredients. 
Next, you’ll need foil or parchment. 
Use an 8×8 pan. 
Line and oil the foil. 
Add spices and nuts to oatmeal. 
Mix in the oil and molasses. 
Then, spread it evenly in a pan. 
Press down with a spoon or waxpaper. 
Bake in a preheated oven. 
Cool completely in pan. 
Cut into squares on a cutting board, 
Some pieces will crumble. 
If you pressed down well, it will hold its shape. 
It stores well up to three weeks. 
You can eat it any time! 
Happy baking!
Need additional help? Here is a video tutorial on how to make and form granola bars. Why not make both Peppery Pfeffernuesse Granola and Honey Nut Granola recipes and share with friends? They are quick and simple to do!
Pfeffernuesse Granola
Ingredients
- 3 cups (240g) oats
- 1 cup (113g) chopped nuts
- ½ cup (168g) molasses
- ¼ cup (60mL) olive oil
- 1 tsp (2g) cinnamon
- ½ tsp (1g) ginger
- ½ tsp (1g) allspice
- ¼ tsp (1.25g) salt
- 1 pinch (.5g) black pepper
Instructions
- Preheat oven to 350F (180C.)
- Line an 8" (20 cm) square pan with parchment paper or aluminum foil. If using foil, coat generously with non-stick spray or with oil.
- In a large bowl, stir together allspice, cinnamon, salt, pepper and ginger with oats. Fold in nuts. Add oil and molasses and stir until well coated. Spread evenly into pan and press down firmly using the back of a spoon or piece of wax paper.
- Bake 20 – 25 minutes.
- Cool in pan before removing. Carefully cut into bars or crumble. Store up to 3 weeks in an air tight container.
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