Homemade Gingerbread Granola (Vegan GF)
This Homemade Gingerbread Granola is packed with warming spices, lots of oats, nuts and seeds and is made with healthier ingredients. It is naturally vegan, gluten-free and made in one bowl. The perfect Christmas breakfast or snack.
I love homemade granola and once you’d made your own, there is no going back. It’s crunchy, crispy, wholesome and much lower in sugar (and cheaper) than shop-bought granola. It’s also highly versatile so you can use whatever nuts/seeds you have at home to make this as easy, accessible and quick as possible. Feel free to double (or even triple) the recipe if you have a few hungry mouths to feed as this cereal is addictive!
Why will I love this granola?
This granola is amazing:
- Crunchy, crispy, golden and delicious
- Fragrant, gingerbread-y and cinnamon-y
- Naturally sweetened
- Makes a gorgeous edible Christmas gift.
- Made with wholesome ingredients
- Packed with gut and brain healthy ingredients
- Ideal for breakfast bowls and snacks
- Tastes like gingerbread in every bite
- Naturally vegan and dairy-free
- Gluten-free and easily nut-free
- Lower in sugar than shop-bought cereals
- Cheaper than buying it in
- Without any added ingredients
- Great to make ahead of time
- Can easily be doubled (or tripled)
- Stays crunchy for weeks
- Can be broken into smaller or lager chunks, whatever you prefer
If you already love the sound of this granola then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can see the weights in the recipe card. You can also see my favourite products in the “shop the recipe” section below.
For the granola:
- Almond butter: this is the bulk of the wet ingredients so make sure it’s smooth and runny for the best mixture. You can also use cashew or peanut butter, but I think almond works best.
- Olive oil: I use this instead of coconut oil but you can use either. I also love to play around with other nut oils like walnut or macadamia, each brining their own flavours.
- Molasses: this is gingerbread in a bottle, it’s rich, dark and so sticky. I love adding this to the granola but you can also use more maple syrup, instead, if needed.
- Maple syrup: this is the stickiness that holds the granola together, makes it nice and crunchy and naturally sweet. You can also use agave or other syrups.
- Vanilla essence: for sweetness.
- Oats: the base of all good granolas. Make sure the oats are gluten-free, where needed.
- Mixed nuts: I love to play around with whatever nuts I have like Brazil nuts, walnuts, almonds, pecans, hazelnuts or macadamia nuts.
- Mixed seeds: this is the bulk of the seeds and contains sunflower and pumpkin seeds. Do not use chai or flaxseed here as they will absorb too much liquid.
- Hemp seeds: for added goodness.
- Flaxseeds: for added omega benefit.
- Gingerbread spices: this mix has ginger, cinnamon and mixed spice, or allspices, to make it really Christmassy.
- Salt: for added flavour.
Is this nut-free and gluten-free?
You can make this nut-free by swapping the almond butter for sunflower seed butter or tahini and swapping the mixed nuts or more sunflower and pumpkin seeds. This is naturally gluten-free, as long as your oats are gluten-free.
How do I make it?
This granola is easy to make:
- Whisk together the wet ingredients: until smooth.
- Add in the dry ingredients: and stir into a sticky mixture.
- Press the granola onto a lined tray: to make a compact mix.
- Bake for 25 minutes: turning the tray around every 10 minutes, so it makes evenly.
- Allow to cool fully: to crisp up.
- Break apart and enjoy: or store in glass jars.
How long will it last?
This granola will keep for up to 2 weeks in a sealed container, if you can resist.
What else can I make?
If you’re looking for other festive breakfast ideas:
- Chocolate Hazelnut Cinnamon Rolls
- Pumpkin Spice Granola
- Black Forest Creamy Oats
- Chocolate Hazelnut Tiramisu Pancakes
- Chocolate Chip Vegan French Toast Bake
Homemade Gingerbread Granola (Vegan Gluten-Free)
This Homemade Gingerbread Granola is packed with warming spices, lots of oats, nuts and seeds and is made with healthier ingredients. It is naturally vegan, gluten-free and made in one bowl. The perfect Christmas breakfast or snack.
Ingredients
- 60g runny, smooth almond butter
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) molasses
- 1 tbsp (15ml) maple syrup
- 1 tsp vanilla essence
- 100g oats
- 100g mixed nuts (walnuts, Brazil, almonds and pecans), chopped
- 50g mixed seeds (sunflower and pumpkin seeds)
- 1 tbsp hulled hemp seeds
- 1 tbsp ground flaxseeds
- Spices: 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp mixed spice or allspice
- A pinch of salt
Instructions
- Preheat the oven to 140Fan/160ºC and line a large baking tray with parchment paper.
- For the granola: stir together the almond butter, olive oil, molasses, syrup and vanilla until smooth. Add in all of the other ingredients and stir well until evenly coated.
- To bake: spoon all the mix onto the tray and pat down to compact the granola. Bake for 25 minutes, turning the tray around after 10 minutes, then again after 20 minutes.
- Allow to cool fully.
- Use a spoon or your hands to break up the granola into large or smaller chunks.
To store: keep in a sealed container for 2 weeks.
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Stay in touch
I look forward to hearing what you think of this Homemade Gingerbread Granola so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With granola love x
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