Homemade Gingerbread Granola {No Grain}
This crunchy Gingerbread granola recipe is packed with holiday flavors! Sweetened with molasses and maple syrup, this granola recipe is low in sugar and packed with delicious ingredients. It’s quick and easy to make, and kid-approved too!
Besides this granola recipe, you might already know that I have been loving all the Gingerbread recipes with Christmas right around the corner.
I’m so excited to share this homemade, gingerbread granola recipe with you!
This granola would be great to put in a cute mason jar with a ribbon and a pretty label and give as a homemade gift to friends and family.
Who doesn’t love delicious homemade gifts? Sharing is caring!
Ways to Enjoy Gingerbread Granola
There are so many ways you can enjoy this gingerbread granola. Here are a few of my favorites.
1. Top off your yogurt chia pudding with granola
The crunchy granola compliments those soft, delectable little chia seeds like they were made for each other.
2. Add crunchy granola to smoothie bowls
The perfect way to get that crunch and extra flavors to your breakfast.
3. Toss it with salads.
I know granola isn’t traditionally thought of as a salad topper, but the crunch of the granola can serve as a great gluten-free substitute to croutons and give the salad some depth.
Not to mention fruit, nuts, and seeds in a salad are delicious!
4. Pour some plant-based milk over it
Enjoy it as a bowl of cereals, together with your favorite dairy-free milk, homemade cashew milk.
The possibilities are endless.
All the whole foods ingredients, crunchy texture, and gingerbread flavors make up this holiday granola recipe.
Unlike traditional granolas, this recipe uses nuts instead of oats as the base of this granola recipe.
Molasses and maple syrup are both unrefined sugars with amazing flavors for this time of the year.
The perfect flavors and textures in this gingerbread granola recipe make it a great staple to always have on hand for breakfast or snacks.
How to Make Gingerbread Granola
This recipe is so easy to make. Just mix all of your ingredients together in one bowl, spread on a sheet pan and bake. That’s it!
In this recipe, I used:
- Almonds
- Cashews
- Pecans
- Molasses
- Maple syrup
- Flax seeds
- Coconut oil
Tip: if you are using whole almonds, cashews or pecans, start by pulsing them in a food processor or roughly chop them up before you mix them with the ingredients.
A few Alternatives For this Gingerbread Granola Recipe
1. Coconut Oil
If you’re not a fan of coconut flavor you can use fractionated coconut oil which doesn’t taste or smell like coconut.
You can also try using refined coconut oil which is much less coconut smell compared to virgin coconut oil.
2. Gluten-Free Rolled Oats
Try adding some rolled oats. It will make the homemade granola a perfect breakfast, pre or post-workout snack.
3. Add your other holiday favorites.
Throw some chocolate chips in there to make it a great snack option to satisfy your sweet tooth.
Besides chocolate, you can also add dried cranberries that will add a perfect pop of festive color and hold up nicely to the sweet granola crunch.
How to Store Homemade Granola
The best way to store your granola is to keep it in an airtight container and store it in the fridge.
I hope you and your family will enjoy this recipe as much as I did!
What are your favorite ways to use granola? Leave a comment below!
I can’t wait for you to try it! Use “tried it” on Pinterest or share it on Instagram by tagging #shuangyseats.
Get the recipe:Gingerbread Granola (No Grain)
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw cashews
- 2 – 3 tbsp ground flax seeds
- 1/4 coconut oil
- 3 tbsp blackstrap molasses
- 2 – 3 tbsp maple syrup*
- 1/2 tsp sea salt
- 2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
Equipment
Instructions
- Preheat the oven to 300F.
- Roughly chop the nuts into smaller pieces, or pulse them a few times in a food processor.
- In a mixing bowl, toss together chopped nuts, flaxseeds, and spices.
- In a separate bowl, whisk together melted coconut oil, blackstrap molasses, and maple syrup. Pour over the nut, seed, and spice mix. Mix well.
- Evenly, spread the granola mixture on a coconut oil greased baking sheet.*
- Bake for 20 – 25 minutes. Gently stir and flip with a spatula. Bake an additional 8 – 10 minutes. Keep a close eye on the oven, the granola can burn quickly.
- Let the granola cool completely. Optional: Stir in chocolate chips, coconut flakes, or dried cranberries. Enjoy!
Notes
- * For low carb and keto options, you can use keto-approved maple syrup.
- ** No need to spread out the granola too much, allow some to form clusters/chunks.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.