This Gingerbread Granola recipe is made with whole grain oats and warm spices perfect for the holiday season! Gluten-free, dairy-free, and vegan.
If you are a gingerbread fan, this easy recipe is the perfect snack, wholesome breakfast or edible gift. No need for store-bought granola!
Why you'll love this recipe
- Easy homemade granola
- Favorite holiday flavor
- Gluten-free and vegan
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Oats - Buy certified gluten-free rolled oats to rule out wheat cross-contamination. Use rolled old-fashioned oats for the best texture. I don't recommend using quick oats.
Almonds - The perfect natural sweetener. When you combine pure maple syrup with oats, the outcome is a perfectly clumpy, crunchy granola.
Dried cranberries - Choose sweetened or unsweetened dried cranberries. Dried cherries are a great substitute.
Molasses - I recommend using blackstrap molasses but light or dark molasses work well too.
Maple syrup - Pure maple syrup sweetens our Christmas granola without making it overly sweet.
Olive oil - Melted coconut oil can be used as a substitute.
Ginger, cinnamon, nutmeg, cloves - These ground spices create that delicious gingerbread flavor.
Before you start: Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Step 1: In a large bowl combine oats, almonds, cranberries, salt, and the gingerbread spices. Stir to combine.
Step 2: In a small bowl or liquid measuring cup, add olive oil, maple syrup, molasses, and vanilla extract. Whisk until combined. Pour liquid mixture over dry ingredients and stir with a large spoon until the oat mixture is completely coated.
Step 3: Transfer mixture to the prepared pan and spread into an even layer. Use an extra sheet of parchment paper to packed down the oats.
Step 4: Bake for 30-35 minutes. The granola will be golden brown. Remove from oven and allow granola to cool completely. This will ensure there are clumps and clusters! Once cool, break into clumps.
How to store
Allow the homemade gingerbread granola to cool completely to room temperature. Place in an airtight container and store in a cool, dark place for up to two weeks.
- Tent the vegan granola with foil halfway through baking so the edges of the granola and nuts do not burn.
- Pack the oats down on the cookie sheet. This will help produce the best clumps.
- Feel free to swap out the almonds for other nuts like pecan or walnuts. Add extra mix-in's like chocolate chips, sunflower seeds, hemp seeds, or pumpkin seeds.
How to serve
Serve this gluten-free gingerbread granola for breakfast with your favorite milk (almond milk, cashew milk, oat milk!) Serve with plain or vanilla Greek yogurt and use in a yogurt parfait with fresh fruit. It is also a good seasonal topping for chia pudding.
More granola recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Gingerbread Granola (Gluten-Free)
- ½ cup (118ml) olive oil
- 4 cups (460g) gluten-free oats
- 1 cup (155g) raw almonds roughly chopped
- ½ cup (60g) dried cranberries
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (116ml) maple syrup
- 2 tablespoons molasses
- 1 ½ teaspoons pure vanilla extract
- Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
- In a large bowl combine oats, almonds, cranberries, salt, ginger, cinnamon, nutmeg, and cloves. Stir to combine.
- In a small bowl or liquid measuring cup, add olive oil, maple syrup, molasses, and vanilla extract. Whisk until combined. Pour liquid mixture over dry ingredients and stir with a large spoon until the oat mixture is completely coated.
- Transfer mixture to the prepared pan and spread into an even layer. Use an extra sheet of parchment paper to packed down the oats.
- Bake for 30-40 minutes. Stir about halfway through, pack back down (with metal spatula or oven mitt and parchment paper), return to the oven and tent the pan lightly with a sheet of foil so as not to burn the nuts or oats on the perimeter. Bake for the remaining time or until granola is golden brown.
- Remove from oven and allow granola to cool completely. This will ensure there are clumps and clusters! Once cool, break into clumps. Place in an airtight container for up to two weeks.