Gingerbread Granola
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.
Ingredients
- 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
Optional add-ins:
- 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
Instructions
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Preheat the oven to 300F. Line a large baking sheet with parchment paper.
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Place the nuts in a large mixing bowl. Add the coconut flakes, flaxseeds, and spices.
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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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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.
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Remove the pan from the oven and allow the granola to cool completely. Break granola into preferred-sized clusters.
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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.
Recipe Notes
Total Recipe yields approximately 4 cups.
1 serving size is calculated for approx. 1/3 cup per serving.