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.
Bev Caddy says
I made gingerbread granola this year. I doubled the recipe as suggested. I also used tahini instead of nut butter, because it’s what I had at home. The fruit & nuts I added were cranberries and slivered almonds. I packaged it in pretty jars for gifts and what didn’t fit, I nibbled on. It’s not overly sweet, which is awesone and it’s quite moreish. It’s definitely on the ‘must make this for Christmas gifts’ next year
Nina Vee says
It’s coming to the end of the school year here in Australia, and Christmas is rudely knocking on the door. I have made this granola numerous times and thought the children’s teachers may appreciate some crunchy lovin’ too.
I made 2 batches today. One with pecans, drued cranberries, and hulled tahini in place of the nut butter. The other with hemp seeds instead, in case there are teachers who can’t have any nuts (like moi).
The kitchen smells amazing. It’s taking all my will power to not snack on the nut free version. And, I shall clearly have to make a wuth crystalised ginger version for the children… as they are going to be seriously cranky when they figure out none of what’s already been made, is for them!
Thanks again.
Happy Christmas
Dreena says
Oh, delightful to read that, thank you Nina… wishing you a beautiful Christmas too!
Nina Herbert says
As we approach the middle of November, my children are about to finish 1st year at University, Year 11 (College here in Canberra), and Year 8 (at High School).
Long gone are the days of teachers’ presents.
However I discovered some years back, my 3 children all delight in me personalising their very own Christmas Gingerbread Granola. (Bless ’em!)
So be assured, your recipe is still a firm favourite. And, let’s be honest, vastly better than ANY store bought version available.
So, many thanks, again
Dreena Burton says
Hi Nina, well that’s delightful to read! What a lovely idea to personalize granola for them. And yes, I still haven’t found a storebought granola that compares to homemade. Thanks for the sweet note.
Babs says
Finally made this and so glad I did!! I love gingerbread and added a bit more ginger, plus added the crystallized ginger. Yum! Was amazed it turned out so nice and crunchy!! Yay!! Thanks so much for this wonderful, oil-free granola!!
Marilyn says
ive never used rice syrup. Can I omit it?
Dreena says
In this recipe it helps the granola hold and become clumpy. Maple syrup doesn’t have the same sticky texture, as much as I love using it as a first choice for sweetening.
April says
Packaging idea for you… I recently mailed cookies to friends for the holidays. I cut holiday-patterned wine bottle gift bags down to about half their usual height, then lined them with parchment paper. Layered cookies with parchment paper. Then folded down the top, stapled, and added a bow!