Your home will smell like the holidays with this gingerbread granola in your oven! A perfect breakfast or snack over Greek yogurt.
Gingerbread granola is the perfect way to start your winter mornings! Put it over top of your yogurt or simply enjoy a bowl of it as cereal. Warm spices such as cinnamon, ginger and allspice give this a holiday flavor. Crunchy from the almonds and seeds; a little bit tart from the dried cranberries.
This granola is gluten free and dairy free. Sweetened with just a small amount of honey so that it is a lower calorie load. Coconut oil instead of butter keeps this dairy free and be sure to check your labels for gluten free rolled oats.
A great way to spread holiday cheer by baking up a few batches and gifting jars of Gingerbread Granola to friends and neighbors! Wrap a pretty ribbon around the top and you have a lovely gift they are sure to enjoy!
Gingerbread Granola Ingredients
ROLLED OATS – Old fashioned rolled oats are the main ingredient for granola. If you need these to be gluten free, make sure to check your labels and get certified gluten free.
ALMONDS – I use sliced almonds. Whole almonds may be substituted and any other nut type may also be used.
*If you need this to be nut free, simply replace the nuts with another seed type.*
PUMPKIN SEEDS – Raw pumpkin seeds are delicious in this granola.
HEMP SEEDS – These tiny little seeds contain plenty of protein, fiber and good for you fats! Flax seeds could be a substitute.
OIL – Using a little bit of coconut oil instead of butter cuts quite a few calories and also allows this recipe to be dairy free.
SWEETENER – Honey and unsulfured blackstrap molasses are used for this granola recipe. Maple syrup may be swapped for the honey.
SPICES – This granola gets is it holiday scent from warm spices like ginger, cinnamon, allspice, nutmeg, cardamom and cloves. Salt makes all these flavors pop!
OPTIONAL ADD INS – Unsweetened dried cranberries added at the end for that little bit of tartness. Raisins, dried ginger or even chocolate chips would also be delicious.
Directions for Gingerbread Granola
- Preheat you oven to 250°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, mix together the rolled oats, almonds, pumpkin seeds, hemp seeds and spices. Set aside.
- In a small saucepan over low heat, melt the honey, molasses and coconut oil. Remove from heat and stir in the vanilla.
- Pour the wet ingredients into the dry and mix well, ensuring everything is coated.
- Spread the granola evenly on the baking sheet.
- Bake for 1 hour, remove from oven and let cool.
- Stir in the dried cranberries and store in an air tight container.
How long can you store granola?
Granola can be stored in an airtight container or zip-lock bag for about 2 weeks. It rarely lasts that long in my house though!
Gingerbread Granola
Easy, homemade granola with the flavors of gingerbread. Naturally sweetened with honey and studded with dried cranberries.
Ingredients
- 2 1/2 cups Rolled Oats
- 1/2 cup Sliced Almonds
- 1/2 cup Raw Pumpkin Seeds
- 1/4 cup Hemp Seeds
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Allspice
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cardamom
- 1/4 teaspoon Cloves
- 1/4 cup Honey
- 2 Tablespoon Coconut Oil
- 2 Tablespoon Unsulfured Blackstrap Molasses
- 1 1/2 teaspoon Vanilla
- 1/2 cup Dried Cranberries, unsweetened
Instructions
- Preheat oven to 250°F
- Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, combine the rolled oats, sliced almonds, pumpkin seeds, hemp seeds, ginger, cinnamon, all spice, nutmeg, cardamom and cloves. Stir well to combine.
- In a small saucepan over low heat, combine the honey, molasses and coconut oil. Once oil is melted, remove from heat and stir in the vanilla.
- Add the warm liquids to the large bowl and using a rubber spatula, mix well so that everything is coated.
- Pour the mixture onto the prepared pan.
- Bake for 1 hour, until golden
- Remove from oven and set aside to cool. Once cooled, mix in the dried cranberries.
- Store in a ziplock bag or air tight container.
Notes
- Maple syrup can be subbed for the honey
Nutrition Information:
Yield: 24 Serving Size: 1/4 cupAmount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 46mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 2g
The nutrition data provided is only an estimate
Did you make this recipe? Have any questions? Leave a comment below, I would love to hear from you!
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