Gingerbread Granola (Vegan, Oil-Free!)

Name: Gingerbread Granola (Vegan, Oil-Free!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 (1/2-cup servings)
Ingredients: 3 Tbsp. almond butter; 1/3 cup pure maple syrup; 2-3 Tbsp. molasses, unsulfured; 2 cups old-fashioned rolled oats; 1/3 cup almond flour; 2/3 cup pecans; 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

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
10 (1/2-cup servings)
Calories
200 kcal
Course
Breakfast, Snacks
Cuisine
Vegan, gluten-free

Gingerbread Granola (Vegan, Oil-Free!)

Clara Sanders

Report

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!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Calories 200kcal (10%) Carbohydrates 24g (8%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Potassium 209mg (6%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 5IU (0%) Vitamin C 0.1mg (0%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10(1/2-cup servings)

Amount Per Serving

Calories 200 kcal

% Daily Value*

Calories	200kcal	10%
Carbohydrates	24g	8%
Protein	5g	10%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Potassium	209mg	4%
Fiber	3g	12%
Sugar	10g	20%
Vitamin A	5IU	0%
Vitamin C	0.1mg	0%
Calcium	60mg	6%
Iron	1mg	6%