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granola in a white bowl

Gingerbread Granola (Gluten-Free)

This Gingerbread Granola is made with oats, almonds, cranberries, and spices! A deliciously festive cereal. Gluten-free, vegan.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 11
Calories 609kcal
Author Tessa


  • ½ cup olive oil
  • 4 cups (460g) gluten-free oats
  • 1 cup (155g) raw almonds roughly chopped
  • ½ cup dried cranberries
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup 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 30-35 minutes. You may find halfway through that you want to tent the pan lightly with a sheet of foil so as not to burn the nuts or oats on the perimeter. Granola will be a 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.


Serving: 0.5cup | Calories: 609kcal | Carbohydrates: 81g | Protein: 16g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 114mg | Potassium: 562mg | Fiber: 12g | Sugar: 17g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 5mg