This vegan Gingerbread Granola recipe features inviting flavors of molasses, maple syrup, and warm spices. It's easy to make and oil-free. Plus it transforms your home into a cozy holiday-scented wonderland as it bakes! (Vegan, gluten-free, oil-free.)
This gingerbread granola is so warm & cozy. The smell alone transforms the house into a magical holiday wonderland! It almost feels like you're right inside a gingerbread house.
This recipe was requested by a very sweet & special reader named Jennifer in Canada. She enjoys the other oil-free granola recipes on the site, and kindly suggested this holiday-themed one. What a spectacular idea!
I tried to capture the full "gingerbread essence" with inviting flavors of molasses & vanilla paired with warm spices like ginger, cinnamon, allspice, nutmeg, and clove. Then we add some natural sweetness, and a rich "buttery" texture with almond flour. (No butter or oil needed!)
I hope you enjoy this fun & festive recipe as well. Sending my warm wishes for a joyful holiday season!
Ingredients for Gingerbread Granola
For this recipe you'll combine and then bake in the oven:
- Almond butter: It's best to use smooth and runny almond butter so it fully combines with the other ingredients. (Or you can substitute another seed butter or nut butter, but it will alter the flavor.)
- Pure maple syrup
- Molasses: I use regular unsulfured molasses for this recipe which is sweeter than blackstrap. However if you only have blackstrap molasses on hand, that can be substituted. Just be aware it's much more bitter, so feel free to decrease it to about one tablespoon if desired.
- Old-fashioned rolled oats: Be sure to use gluten-free oats if needed.
- Almond flour: Most often I use Bob's Red Mill super-fine almond flour. Either blanched or natural/un-blanched works. (Lately I've been using blanched almond flour.) This gives the granola an extra-rich, buttery texture.
- Pecans: I use raw, unsalted pecans for this recipe. But use whatever you have on hand.
- Ground ginger: Feel free to add more for a "spicy" kick!
- Ground cinnamon: Be sure all your pantry spices are fresh (not expired) for best flavor.
- Allspice
- Ground nutmeg
- Ground cloves
- Vanilla extract
- Salt: I use fine grain salt for this recipe. Just a pinch helps to enhance the flavors, but feel free to adjust as needed.
Customizing
Spices: Include other gingerbread-style spices like cardamom and anise. Or simply adjust the ones listed in the recipe to suit your taste!
Stir-ins (after baking): Toss in dried cranberries, candied ginger, hemp hearts, or coconut flakes. (You can also swap out the pecans with slivered almonds, walnuts, or pumpkin seeds.)
Serving
Breakfast: Enjoy it cereal-style in a bowl with plant-based milk. Or scoop it on your favorite dairy-free yogurt.
Snack: Keep it on hand for a healthy snack and energy boost throughout the day. (I snack on it plain by the handful!)
Dessert: Sprinkle it on your vegan ice cream for delicious, crunchy texture. Or enjoy it just the way it is for a healthier dessert.
Storing
Let the granola cool completely on the sheet pan, then store it in an airtight container at room temperature. I find it keeps for about 5-6 days, but use your best judgement.
For more inspiration, also browse all vegan breakfast recipes or holiday recipes.
Gingerbread Granola (Vegan, Oil-Free!)
Ingredients
- 3 Tbsp. almond butter
- 1/3 cup pure maple syrup
- 2-3 Tbsp. molasses, unsulfured (not blackstrap)
- 2 cups old-fashioned rolled oats (GF if needed)
- 1/3 cup almond flour
- 2/3 cup pecans
For the gingerbread spice mix:
- 3/4 tsp. ground ginger
- 3/4 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. salt
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium-low heat, add almond butter, maple syrup, and molasses. Heat for about 4-5 minutes, stirring often until mixture is smooth and combined. Turn off heat.
- Add all "gingerbread spice mix" ingredients to the saucepan. Stir until spices are dissolved.
- Then add oats, almond flour, and pecans. (I lightly crush my pecans before adding.) Stir well to thoroughly combine.
- Transfer granola mixture to the lined baking sheet and gently spread out. Bake for 30 minutes, stirring every 10 minutes (or more often) to prevent burning.
- Remove from the oven and let granola cool completely, about 25-30 minutes. (The texture will be soft when it comes out of the oven, but hardens as it cools.)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this oil-free gingerbread granola recipe, also check out:
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Jennifer says
Aww... thanks for taking my suggestion and making magic happen!! This granola is perfect for the holidays! The spices are well-balanced and capture the essence of gingerbread. I love that your granola recipes are oil-free, allowing for guilt-free indulgence. I enjoy this granola, as well as your other granola recipes, on oat-based vanilla yogurt. So delicious and such a healthful addition to the holiday table! Thank you so much! Happy holidays!
Kaitlin says
Thanks for the awesome idea and suggestion! My holiday recipes are lacking, so this was a beautiful spark of inspiration. Thrilled you're enjoying it with your oat yogurt. Happy holidays, Jennifer!