Simple Gingerbread Granola Recipe (Nut + Gluten Free!)
Feel festive with this simple and easy to make gingerbread granola recipe that is perfect for breakfast and snacks! Only a couple of ingredients to make this crunchy, holiday inspired treat.
Free From: Dairy free, Egg free, Nut free (optional), Gluten free (optional), Soy free
This gluten and nut free gingerbread granola recipe makes for the perfect crunchy and chewy granola to top your smoothie bowl, sprinkle over ice cream, or just enjoy by the handful! 🙂
Inspired by my original gluten and nut free granola recipe, this one has been transformed for the holidays and jazzed up with spices like cinnamon, ginger, nutmeg, and a touch of molasses to make a delicious and festive start to your day.
In the mood for more oats? Check out my original granola recipe, my no-bake granola bars, or my iced oatmeal cookies!
Ingredients
For the full list of ingredients, complete with recipe amounts, please see the recipe box below.
- Oats: For the best results for this granola, use rolled oats. Steel cut and instant oats (aka quick oats) won’t work in this type of recipe. For a really great top 14 allergy free company, I like Zego Oats. Other gluten-free oats I typically use are Trader Joe’s or Bob’s Red Mill. Use the oats that. you are most comfortable with.
- Oil: Oil is what makes the granola crunchy. Stick with a neutral flavored oil like canola or refined coconut oil. I don’t recommend olive oil as it is too strong of a flavor. If you want, you can replace half the oil with unsweetened applesauce for a lower fat granola, however, be advised that it won’t be as crunchy.
- Spices: All the delicious spices that are in gingerbread! Ginger, cinnamon, nutmeg, allspice, and cloves.
- Molasses: Molasses helps the spices to stick as well as provides that depth of flavor that traditional gingerbread recipes are famous for.
- Sweetness: This recipe uses a combination of two sweeteners to get the best of both. The maple syrup helps the ingredients stick to the oat, while the brown sugar has a bit of molasses to deepen the flavors. You can make this refined sugar free by using date sugar or coconut sugar.
Substitutions
If you are gluten free, make sure that you are using certified gluten free oats as well as using spices and vanilla that have been certified gluten free as well.
To make this sugar free, simply remove the brown sugar and only use the natural maple syrup.
Variations
- Nuts and Seeds: If you aren’t allergic, you can add a handful of things like almonds, pecans, walnuts, unsweetneed coconut flakes, or pumpkin seeds (pepitas), sunflower seeds, and flaxseeds.
- Make it chocolate gingerbread by adding mini chocolate chips after baking!
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
First up, in a large mixing bowl, combine all the ingredients of rolled oats, sugar, oil, maple syrup, vanilla, molasses, and spices. Give this a good mix.
Next, place the granola in an even layer on a parchment paper lined baking tray or silicone baking mat on a baking tray. Give it a little press to help the granola lay in a single layer.
Bake for 12 minutes. Then, remove it from the oven and give it a good mix. Flatten it again into a single layer and pop it back in the oven for 10 more minutes.
Remove the tray from the oven and let it rest on the countertop undisturbed until it’s cool. Don’t tough it, don’t flip it, and don’t sneak a bite! This is vital to making sure the granola will have those amazing clumps and clusters.
After the granola is fully cooled, break it into clusters and store. Now is the time to add any final ingredients like chocolate chips. Enjoy!!
Granola Tips
- Use parchment paper or a silicone non-stick mat to bake your granola on. This way it can easily be removed after baking.
- Really flatten the granola onto the baking sheet before baking.
- Let it cool completely before touching it. You want the sugar crystals to re-crystalize so you can make those delicious granola chunks.
How to Store
Countertop: Keep leftovers in an air-tight container on the countertop for up to 4 weeks in a cool, dark place.
Fridge: Store leftovers in an air-tight container in the fridge for up to 4 weeks. This is where you should store the granola if you’ve adding ingredients like nuts, flax seeds, hemp seeds, etc. to keep those ingredients from turning rancid.
Freezer: Yes, you can freeze granola! Store any extra granola in a freezer safe container for up to 4 months. Allow to come to room temperature on the countertop for a few hours before serving after being frozen.
Gingerbread Recipes
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Equipment
- Mixing bowl and spoons
- Measuring cups and spoons
- Baking tray
- parchment paper
Ingredients
- 3 cups rolled oats
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup neutral flavored oil refined coconut oil or canola for example
- 1 teaspoon vanilla
- 3 tablespoons molasses
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/2 cup seeds of choice pumpkin, sunflower
- 1 cup nuts optional, recommended almonds or pecans
Instructions
- Preheat the oven to 325°F/160°C. Line a baking sheet with parchment paper and set aside. Make sure the oven rack is in the middle of the oven.
- Make the granola. In a large mixing bowl, combine all the ingredients and mix until the oats are fully coated. Place on a parchment lined baking sheet.
- Bake. Bake the granola for 25 minutes, giving it a stir every 5 minutes or so.
- Cool. When the granola is out of the oven, do not stir and do not disturb the granola! This is when the granola clusters form and by stirring it you risk breaking up the clusters. Let it cool completely.
- Enjoy!
This is my new favorite recipe. My family loves it and we shared the recipe with our best friend. The only thing I changed was I added a little more spices because I like a stronger bolder flavor gingerbread flavor.
Thank you so much for your kind words! I’m so glad you loved the gingerbread granola recipe—it’s one of my favorites too! There’s something about that cozy gingerbread flavor that makes it feel like a little holiday treat, no matter the time of year. I hope it continues to be a go-to for you! And when I make this for me, I totally add extra cinnamon as well. Thank you again!!