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!

A jar of healthy Christmas Gingerbread Granola spilt on a piece of wood slap. There is a glass of milk and christmas lights in the background.

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

A bowl of paleo, vegan and low sugar gingerbread granola with a glass of milk in the bakcground.

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 fruits, vegetables, protein all in one meal.

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.

A bowl of paleo, vegan and low sugar gingerbread granola with a glass of milk in the bakcground.

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

instruction on how to make gingerbread granola. mix the nuts and pour Molassess maple syrup and coconut oil over

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

Healthy vegan nut granola spiced with gingerbread spices are coming out from a mason jar that's laying down on a wooden table. there are some shaved coconut and chocolate chips in the table as well.


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 picture shows how you can store the nut based  paleo gingerbread granola in a mason jar with an air-tight cap. There is Christmas lights in the background.

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. 

A bowl of dairy-free milk with paleo gingerbread granola with a glass of milk in the bakcground.

A bowl of paleo, vegan and low sugar gingerbread granola with a glass of milk in the bakcground.

Get the recipe:Gingerbread Granola (No Grain)

This easy gingerbread granola recipe is packed with holiday flavors, making it perfect for the holiday season. It's sweetened with molasses and maple syrup, which makes it a perfect breakfast.
5 stars (1 review)
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  • 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


  • 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!


  1. * For low carb and keto options, you can use keto-approved maple syrup.
  2. ** No need to spread out the granola too much, allow some to form clusters/chunks.
Serving: 1g, Calories: 233kcal, Carbohydrates: 16g, Protein: 5g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 14g, Sodium: 102mg, Fiber: 3g, Sugar: 10g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.