This Gingerbread Granola is easy to make with crunchy nuts, seeds, coconut, molasses, cozy gingerbread spices and naturally sweetened with maple syrup. It tastes like gingerbread cookies in breakfast form and also makes the perfect snack or dessert for Christmas and all throughout the holidays. Grain-free, vegan, paleo, gluten-free and refined sugar free with low carb and keto sweetener options.
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Easy Gingerbread Granola Recipe
The holidays are here and that calls for all things gingerbread! This Gingerbread Granola is a healthy and delicious breakfast or snack full of cozy warm spices and crunchy nuts and seeds. It’s so easy to make your own granola at home and this snack recipe is perfect for gingerbread cookie lovers come November and December.
Why we love this healthy granola recipe
This grain-free granola recipe is super simple and comes together in just 10 minutes of hands-on prep time. It’s paleo-friendly, refined sugar free and you can easily make it low carb or keto by using your favorite sugar-free sweetener substitute.
We love that this gluten free granola uses simple ingredients you probably already have in your pantry for Christmas. It’s so much healthier, cheaper and tastier than what you can buy in the store.
Ingredients you need
The great thing about making your own homemade granola is that you can easily customize it with what ingredients you have in your pantry. To make this healthy grain-free granola recipe, we used:
- Nuts: use your favorite mix but we like sliced almonds, chopped pecans and walnuts.
- Seeds: pumpkin seeds (pepitas), sunflower seeds and sesame seeds
- Unsweetened coconut flakes – we like to use the one from Bob’s Red Mill since it mimics the shape and texture of old-fashioned rolled oats but feel free to use shredded coconut if that’s what you have on hand
- Maple syrup: you can sub with your favorite sticky liquid sweetner or sugar-free sweetener of your choice such as Lakanto sugar-free maple syrup or liquid monk fruit sweetener.
- Molasses: to add sweetness and that classic gingerbread flavor. We like unsulphured blackstrap molasses but you can leave this out if you prefer.
- Gingerbread spices: super easy to make with ground cinnamon, ginger, cloves and allspice but feel free to use your favorite brand.
- Fine sea salt and vanilla extract: balances the sweetness, adds flavor and makes this pumpkin seed granola amazing!
- Melted coconut oil: feel free to use refined if you don’t like the coconut flavor or any other neutral tasting oil or even melted butter (vegan) of your choice.
Optional add-ins:
- dried fruit: dried cranberries, dried apples, dried banana slices or raisins
- dairy-free chocolate chips
How to make Gingerbread Granola:
Making your own paleo granola couldn’t be easier. Be sure to read the step-by-step instructions.
- Preheat the oven and prepare the baking pans: Preheat the oven to 300F. Line a large baking sheet with parchment paper.
- Combine dry ingredients: Place the nuts in a large mixing bowl. Add the coconut flakes, flaxseeds, and spices.
- Mix the wet ingredients: In a separate bowl, whisk together the cashew butter, maple syrup, molasses, coconut oil, vanilla and salt. Pour over the dry mixture. Stir well to combine.
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- Transfer granola to a pan: Spread the granola mixture evenly on the prepared baking sheet.
- Bake: Bake for 20 minutes. Remove the pan from the oven and use a spatula to gently stir and flip the granola chunks over. Return the pan to the oven and bake for an additional 5-8 minutes, keeping a close eye to avoid burning.
- Chill and serve: Remove the pan from the oven and allow the granola to cool completely. Break granola into preferred-sized clusters. Stir in add-ins and enjoy immediately as is or serve with your favorite yogurt or milk (dairy-free or regular).
- Store: Store leftover granola in an airtight container in the fridge for up to 3 weeks.
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Substitutions and tips
- Sweetener: Don’t have maple syrup? Use any other sticky liquid sweetener you like or have on hand.
- Coconut: Not grain free? Swap out the coconut and the sliced almonds with certified gluten-free old-fashioned rolled oats instead.
- Hemp seeds: provide extra fiber, protein and whole grain goodness. Sub with ground flaxseeds or chia seeds if you like.
- Clusters: To get the giant crunchy clusters, be sure to remember not to stir the granola while it’s baking, and wait for it to cool down before breaking it apart into big chunks.
Storage and freezer tips
How to store:
- Room temperature: You can make this granola recipe ahead of time and store in a glass mason jar and store on the counter for up to 10 days.
- Fridge: To extend the life, store in the fridge for up to 3 weeks or in the freezer for up to 3 months.
How to freeze:
- Spread out onto a large baking sheet and place the pan in the freezer for 30 minutes, or until frozen. Transfer to a resealable freezer bag or Stasher bag and store in the freezer for up to 3 months.
Serving suggestions
This Gingerbread Granola would be delicious on its own and makes the perfect after school or any time snack.
Serve it for breakfast one top of some dairy-free or Greek yogurt and fresh fruit for breakfasts.
Or you can add a splash of milk and drizzle with some almond butter.
More granola recipes you’ll love:
This Gingerbread Granola is easy to make with crunchy nuts, seeds, coconut, molasses, cozy gingerbread spices and naturally sweetened with maple syrup. It tastes like gingerbread cookies in breakfast form and also makes the perfect snack or dessert for Christmas and all throughout the holidays. Grain-free, vegan, paleo, gluten-free and refined sugar free with low carb and keto sweetener options.
- 1 cup sliced almonds
- 1 cup raw pecans , roughly chopped or pulsed a few times in a food processor (leaving a few larger pieces)
- 1/2 cup raw cashews , roughly chopped or pulsed a few times in a food processor (leaving a few larger pieces)
- ½ cup whole almonds
- 1 cup coconut flakes
- ½ cup pumpkin seeds
- 2 Tbsp ground flaxseeds
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ teaspoon nutmeg
- 3 Tbsp melted coconut oil , use refined to avoid any coconut flavor
- 3 Tbsp creamy cashew butter , or any nut butter / seed butter
- 3 Tbsp pure maple syrup , or preferred sticky liquid sweetener. Use Lakanto sugar-free maple syrup or liquid monk fruit for lower sugar / low carb / keto.
- 2 Tbsp molasses , to add sweetness and that classic gingerbread flavor. We like unsulphured blackstrap molasses but you can leave this out if you prefer.
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt or kosher salt
- ⅓ - ½ cup Hu’s Kitchen Gems or dairy-free chocolate chips or chopped chocolate
- 2-3 Tbsp dried cranberries
- 1-2 Tbsp unsweetened shredded coconut or more coconut flakes
- Preheat the oven to 300F. Line a large baking sheet with parchment paper.
- Place the nuts in a large mixing bowl. Add the coconut flakes, flaxseeds, and spices.
- In a separate bowl, whisk together the cashew butter, maple syrup, molasses, coconut oil, vanilla and salt. Pour over the dry mixture. Stir well to combine.
Spread the granola mixture evenly on the prepared baking sheet.
Bake for 20 minutes. Remove the pan from the oven and use a spatula to gently stir and flip the granola chunks over. Return the pan to the oven and bake for an additional 5-8 minutes, keeping a close eye to avoid burning.
Remove the pan from the oven and allow the granola to cool completely. Break granola into preferred-sized clusters.
Stir in add-ins and enjoy immediately as is or serve with your favorite yogurt or milk (dairy-free or regular).
Store leftover granola in an airtight container in the fridge for up to 3 weeks.
Total Recipe yields approximately 4 cups.
1 serving size is calculated for approx. 1/3 cup per serving.
gabby -
Absolutely love this recipe!! Oh my gosh I couldn’t stop snacking on it. I will be making this year round, thank you!