Gingerbread, granola, grain-less, nuts, seeds, christmas

Grain-Free Gingerbread Granola

Who doesn’t love gingerbread? Ok well, I’m sure a lot of people don’t…but if you know me, you know I have an obsession with ginger. That means this recipe is right up my alley! That’s what inspired me to create this recipe for a twist on my usual granola recipe.

Granola, Grain-Free, Gluten-Free, Nuts, Gingerbread

Sometimes, I like making a grain-free version, but if you love rolled oats feel free to add them in. Nuts and seeds make a great snack because you get a variety of vitamins and minerals along with healthy fats and protein. There is also a nice sweetness from the maple syrup and dried cranberries.

Gingerbread Granola

I love having granola on hand to enjoy as a quick snack. It is also great topped on your breakfast chia pudding, overnight oats, cereal, or yogurt parfait. You can get creative because it will always be delicious no matter what you decide to top it on.


Grain-Free Gingerbread Granola

Grain-Free Gingerbread Granola


  • 1 cup of almonds
  • 1 cup of cashews
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of walnuts
  • 1/2 cup of sunflower seeds
  • 1/2 cup of dried cranberries
  • 1/4 cup of coconut oil
  • 2 tbsp of molasses
  • 1/4 cup of maple syrup
  • 1/8 tsp of clove spice
  • 1 tsp of ground ginger
  • 1 tbsp of cinnamon (I used Ceylon)
  • 1/4 tsp of nutmeg
  • 1/2 tsp of sea salt
  • 1/2 tsp of vanilla extract (optional)


  1. Preheat oven to 325F.
  2. Roughly chop up the nuts and seeds into chunks. Feel free to substitute for your favourite nuts and seeds or sub some of the nuts for rolled oats if you don’t want it to be grain-free.
  3. Combine all of the nuts and seeds in a large bowl along with the dried cranberries.
  4. Melt the coconut oil and combine the molasses, maple syrup, vanilla extract, clove, ginger, cinnamon, nutmeg and sea salt.
  5. Pour the mixture over the nuts and seeds and stir to combine. Taste test and add any additional sea salt, spices or maple syrup to your liking.
  6. Line a baking tray with parchment paper and spread the granola mixture evenly.
  7. Bake for 10 minutes and then stir. Bake for another 10-15 minutes minutes until lightly browned. Keep an eye as you do not want to burn it.
  8. Remove and let it cool.
  9. Store in an air-tight container for up to a month.

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