Gingerbread Granola (Gluten-Free)

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

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 317kcal

Author Tessa

Equipment

Ingredients

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

Instructions

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.

Notes

To store: Allow the cereal to cool completely to room temperature. Place in an airtight container and store in a cool, dark place for up to two weeks.

Nutrition