This Gingerbread Granola is deliciously festive and so easy to make that you’ll love to bake it in batches to enjoy – and to gift.
This oil-free granola recipe is now included in Dreena’s Kind Kitchen, since readers have loved it for many years since posting it.
As I mentioned, this granola is very easy to make. You can mix a batch in under ten minutes. However, you will want to prep far more than a batch!
Be prepared to at least double-batch it, even triple-batch. Because it’s irresistibly good to nibble on, and you’ll want to have plenty on hand to nibble on, and also to gift in jars with ribbons. It keeps well in airtight containers in the pantry or fridge.
Now, this healthy granola is wonderful any time of year, but of course, being Gingerbread Granola, it’s so well-suited to the holiday season and is especially wonderful for gifting.
Oil-Free Granola FAQ
No, but it does need some whole foods fat. I have made it without adding whole foods fat with good results, but it’s really best with a small amount of or a .
This recipe does the trick! It’s a combination of nut butter and brown rice syrup. See this video for more info about using a thick sweetener to create clusters.
It can be. This granola is not sweetened as heavily as commercial granola varieties, and also uses whole food nut butter fats for texture. Storebought granolas typically have added oil and too much sweetener.
Not at all! I love straight-up snacking on this granola. Also try it as a topper for non-dairy yogurt (try this recipe), or as a topping for non-dairy ice cream.
For more, watch my full Tea Time video about this granola recipe:
I hope you enjoy this plant-based granola, and for more gingerbread love, check out my Chocolate Gem Gingerbread, Gingerbread Folks, and Gingery Cookies!
x Dreena
Gingerbread Granola (vegan, oil-free, gluten-free)
Ingredients
- 3 cups rolled oats use certified gluten-free for that option
- 1/3 – 1/2 cup chopped pecans OR 1/4 cup hemp seeds see note
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 3/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1/4 tsp sea salt
- 3 tbsp cashew butter or almond butter
- 3 – 4 tbsp pure maple syrup adjust to desired sweetness
- 1/2 tbsp blackstrap molasses
- 1/4 cup brown rice syrup or a thick coconut nectar
- 1 tsp pure vanilla extract
- 1/4 cup dried cranberries or other dried fruit optional, can omit, see note
Instructions
- Preheat oven to 300 degrees and line a large rimmed baking sheet with parchment paper. In a large bowl, combine the oats, pecans or hemp seeds, spices and salt in a large bowl. In another bowl, first combine the nut butter with the maple syrup and molasses, stirring to fully blend. Then, add the brown rice syrup, and vanilla to the maple/molasses mixture and stir through. Add wet mixture to dry mixture, and stir through until well combined. Transfer mixture to your lined baking sheet and spread out to evenly distribute. Bake for 25-27 minutes, stirring a couple of times throughout baking to ensure the mixture browns evenly. Remove from oven, stir in dried fruit if using, and bake for just another 2-3 minutes. Remove from oven again. At this point the granola may not look completely dry. Do not overbake it, as it will dry more as it cools. Let cool completely, and then break up into clusters. Once cool, store in an airtight container. Eat straight, or with non-dairy milk or to top fresh fruit or non-dairy yogurt.
Notes
photo credit: Angela MacNeil
This post was originally published in December 2014 and updated for December 2021.
Tiffany says
Hi Dreena,
I just had to come back and let you know I made this recipe just a few weeks ago. I can’t believe I waited a year to make it! It is absolute perfection! It truly made my home smell like the holidays! Thank you xoxo
Dreena says
thanks Tiffany! <3 x
Kathryn Spry says
Is there a substitute for the note butter – my husband is not supposed to have any oils – thiese definitely have some oil – would love to try this recipe !
Dreena says
Hi Kathryn, you can try omitting it and using extra brown rice syrup… However final texture will be quite different, very hard and crunchy. Maybe try reducing the almond butter and then adding a little more brown rice syrup.
Sarah says
Thanks for this recipe! I tested it last year for you – I devoured the whole pan in one sitting :/ it is the best granola recipe! I use coconut butter instead of nut butters and it turns out beautifully. When gifting, I usually have to 3x or 6x the recipe amounts – I have filled tall decorative jars from the dollar store or 1.5L mason jars. I received many comments from those I gave the jars to saying they ate the whole jar in one sitting!
Dreena says
Thank you Sarah!!! So nice to read this. x Yes, I realized after I made it recently that I’d need to triple batch to start gifting. Only special people getting it, haha! Btw, I also recently created a coconut-cardamom granola… nutfree, will try to share soon!
Susan Gray says
Clear party favor bags tied with decorative ribbon or raffia is what I use for lots of homemade goodies (stacked cookies, for example). I think your granola would do nicely packaged this way. Thanks for sharing this granola recipe. I plan on trying it soon and possibly making it for family members–in the clear bags, of course.
Ashley F says
Looks delicious! I love the idea of adding in some crystallized ginger – would definitely add a little kick!