This gingerbread granola is lightly sweet, crunchy, nutty, and perfect for the holiday season! Enjoy it with almond milk or as a topping for yogurt, smoothie bowls, and oatmeal. It’s a super easy recipe with vegan and gluten-free ingredients.
For many people, the holiday season consists of far too many sweets and treats (myself included!). If you’re looking for a way to maintain your healthy diet while still enjoying the classic holiday flavors, this recipe is for you!
This gingerbread granola is a nutritious recipe made with vegan, gluten-free ingredients. Enjoy it simply with your favorite plant milk (such as almond or cashew milk) and a spoon. Alternatively, spice up your yogurt, smoothie bowls, or oatmeal with this crunchy topping. The choice is yours, and I believe all options are delicious!
What ingredients are in Vegan, Gluten-Free Gingerbread Granola?
This gingerbread granola is made with wholesome, nutritious ingredients! It’s loaded with fiber due to the rolled oats, healthy fats from the various nuts, and a boost of protein from the hemp seeds. Also, it’s naturally sweetened with maple syrup and molasses.
- Rolled Oats
- Hemp seeds
- Maple syrup
- Coconut oil
How to Make Gingerbread Granola
For the full recipe, scroll down to view the recipe card below.
First, combine all dry ingredients in a large bowl. This includes the rolled oats, almonds, pecans, cashews, hemp seeds, ground cinnamon, ground ginger, salt, and ground cloves. Mix together.
Second, combine the wet ingredients in a separate bowl. This includes the maple syrup, melted coconut oil, molasses, and vanilla extract. Whisk together.
Then, pour the wet ingredients over the dry ingredients. Stir together until everything is evenly incorporated.
Line a baking sheet with parchment paper. Then, spread the granola mixture across the baking sheet in a thin, even layer.
Bake the granola at 330 degrees F for 25-30 minutes, stirring halfway through. After, allow the granola to cool completely before serving or storing away.
- Wondering what to eat this gingerbread granola with? Well, for starters, it’s perfectly delicious all on its own! Add the granola to a bowl with your favorite non-dairy milk (such as almond or cashew milk) and enjoy with a spoon. Alternatively, this granola is delicious on top yogurt, smoothie bowls, oatmeal, or fresh fruit.
- If you do not have any maple syrup on hand, substitute it for agave nectar or another liquid sweetener of your choosing.
- I do not recommend omitting or replacing the molasses. Molasses contributes to that delicious, classic gingerbread flavor. Therefore, it’s a key ingredient in this recipe! Besides, it has several nutritional benefits.
- This gingerbread granola will firm while cooling. It may appear slightly underdone when you remove it from the oven. This is fine; it will take on a crunchy texture after cooling completely.
- Store the granola in an airtight jar or container. It should remain fresh for at least one week.
If you love this holiday granola recipe, you may also enjoy:
- Chocolate Gingerbread Truffles
- Vanilla Almond Granola
- No Bake Pecan Pie Bars (Vegan, Gluten-Free)
- Chocolate Rawnola
- Pecan Pie Bliss Balls
If you try this Vegan Gluten-Free Gingerbread Granola, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
This gingerbread granola is perfect for the holiday season! It’s lightly sweet, crunchy, and nutty. Enjoy it with almond milk or as a topping for yogurt and smoothie bowls.
- Preheat oven to 330 degrees F. Line a baking sheet with parchment paper.
- Combine rolled oats, almonds, pecans, cashews, hemp seeds, cinnamon, ginger, salt, and cloves in a large bowl. Mix together.
- In a separate bowl, combine maple syrup, melted coconut oil (see notes if your coconut oil is solid), molasses, and vanilla extract. Mix together.
- Pour wet ingredients over the dry ingredients. Combine until everything is evenly coated.
- Spread mixture across the baking sheet in a thin layer.
- Bake for 25-30 minutes, stirring the granola halfway through. After, allow the granola to cool completely before serving or storing away.
- If your coconut oil is solid, melt it in the microwave for 30 seconds. Then, measure 1/4 cup and proceed with the recipe.
- The granola will firm while cooling. It should appear slightly undercooked when you remove it from the oven.
- Store granola in an airtight jar or container. It should remain fresh for at least one week.
- Serving Size: 1/4 cup
- Calories: 232
- Sugar: 9g
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
Keywords: gingerbread granola, blackstrap molasses granola, granola for christmas
This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!