Gingerbread Granola (Vegan, Oil-Free!)
This easy gingerbread granola recipe features inviting flavors of molasses, maple syrup, and warm spices. Plus it transforms your home into a holiday-scented wonderland as it bakes!
Servings: 10 (1/2-cup servings)
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
Yield: Recipe makes about 5 cups granola.
Optional add-ins (after baking): Dried cranberries, candied ginger, hemp hearts, or coconut flakes. (You can also swap out the pecans with slivered almonds, walnuts, pumpkin seeds, etc.)
Storing: After granola cools, store in an airtight container at room temperature. I find it keeps for about 5-6 days, but use your best judgement.
Nutrition Per Serving (Estimate)
Calories: 200 kcal | Carbohydrates: 24 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Potassium: 209 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 5 IU | Vitamin C: 0.1 mg | Calcium: 60 mg | Iron: 1 mg
