Get in the holiday spirit with this Gingerbread Granola. Packed with gingerbread spices, toasted nuts, and crunchy oats. Tastes super delicious and festive. Make this gluten free with certified GF oats.
This homemade Gingerbread Granola is crunchy, nutty, and super festive. One of the best parts about this recipe is that you can add or take away any ingredients that you like to make your own custom granola. Of course, you need to definitely use oats, oil, and syrup but as far as the nuts and seasoning goes you can add or take away any of them depending on what you have in your pantry.
To give this granola that gingerbread taste I added cinnamon, ground nutmeg, ground ginger, ground cloves and vanilla. I also added crunchy pecans, pumpkin seeds, and walnuts that gives the granola that nutty flavor.
Do you like when your granola is clumpy? To make my granola clumpy I made sure to press down the granola using a spatula before I put it in the oven. After baking it for 10 minutes flip the granola and press down using a spatula again making sure to pack it as much as possible. By doing this the pieces of the oats covered in coconut oil and syrup stick together making clumpy granola. Lastly, after baking I placed the baking pan in the refrigerator for 20 minutes allowing it to cool.
What to add for an additional crunch? Add additional nuts like almonds or sunflower seeds to your granola. You can add these nuts to the granola before baking. By adding them before it will add a nice toast to the nuts. Popular nuts to add include, walnuts, pecans, sunflower seeds and pumpkin.
Love dried fruit in your granola? Add pieces of dried fruit to your granola after it has cooled down. Adding dried fruit to your granola before baking will burn it so make sure the granola has slightly cooled before adding it. Some of my favorite dried fruits to add to include, cherries, strawberries, apricots, and blueberries.
With this batch it makes around 4 cups of granola. I like to store the leftover Gingerbread Granola in glass jars for later. Not only does storing them in these jars preserves the granola but makes it really easy to add to yogurts, milk, and smoothie bowls.
I recently have been adamant about reading the back of all food labels before buying them. Not only do I do this to make sure that it is a vegan but read it to avoid any additional additives. In some cases that involves me sitting in the grocery aisle for long periods of time staring at packages.
Not only do I like to know what is in each product but also like to pay close attention to how many grams of sugar is in each product. While doing this I noticed how much sugar was added to store bought granola. I couldn’t believe how much was actually added to granola! That’s what inspired me to make my own granola with less sugar. Not only does this homemade granola taste as wonderful as the store bought kind but has half the amount of sugar than your typical store bought granola.
If you make this Gingerbread Granola I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
This Gingerbread Granola is:
Festive
Packed with flavor
Crunchy
Toasted
Quick & Easy
Gingerbread Granola
Get in the holiday spirit with this Gingerbread Granola. Packed with gingerbread spices, toasted nuts, and crunchy oats. Tastes super delicious and festive.
Wet Ingredients
- ⅓ cup agave or maple syrup
- ⅓ cup coconut oil
- 1 tsp vanilla
Dry Ingredients
- 3 cup old fashioned oats (optional GF certified)
- ½ cup pecans
- ½ cup pumpkin seeds
- ⅓ cup walnuts
- 1 Tbsp cinnamon
- ½ tsp ground nutmeg
- 1/2 tsp ground ginger
- ⅛ tsp salt
- ¼ tsp ground cloves (optional)
Directions
- Preheat your oven to 350 degrees fahrenheit. Grease a sheet pan or line it with parchment paper to avoid sticking.
- Place the dry ingredients in a large bowl and mix.
- In a microwave safe bowl combine the wet ingredients together. Heat the wet ingredients in the microwave for 10-15 seconds or until the coconut oil has softened.
- Slowly, pour the wet mixture with the dry ingredients and mix really well.
- Transfer the mixture to the sheet pan and spread granola out evenly. Using a spatula press down the granola making sure it is packed down.
- Bake for 10 minutes, flip and press and pack down granola. Bake for an additional 10 minutes.
- Remove from the oven and place in the refrigerator for 20 minutes or let cool on the counter for 40-45 minutes.
- Leftovers will last stored in an airtight container in a cool and dry space.
- Don’t have the nuts that I used? Any kind of nut will work. Some of my favorites include, cashews, sunflower seeds, and almonds.
- Substitute softened coconut oil for olive oil.
- Sweeten your homemade granola by adding pieces of dried fruit after the granola has cooled
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