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.
Stephanie says
This is amazing! I used agave nectar and date syrup in place of brown rice syrup and while it did not allow for clusters the way brown rice syrup would, it was absolutely delicious. I look forward to trying this again once I have brown rice syrup.
Dreena says
Thanks for the feedback, Stephanie. I’m so happy you loved it, even with the change of sweeteners!
Paula Rothman says
Made this with extra spice, pecans and crystallized ginger and it is delicious
Jude says
I can’t have that much sweetner. Have you ever tried using applesauce or mashed bananas as then it’s easier to handle on my system. I have made granola with both but depending on day, receipe and me, they turn out different but always attempting new ones. WDYT?
Dreena says
Hi Jude, yes, I have actually tested it out with applesauce, I have a lower-fat/lower-sugar recipe in my diabetes cookbook with Dr. Barnard. The applesauce does yield a softer granola that takes longer to dry out. I don’t sub it fully.
Rose says
Is there any reason to add the wet mixture to the dry mixture, instead of the other way around? If you add the dry ingredients to the wet, then you only get one bowl sticky!
Emily says
This is hands down THE BEST granola I’ve ever had.
I made this for Christmas and also gifted some to friends and family – every person loved it and asked for the recipe.
I can’t say enough how much I love that this does not have oil in it! This will be a staple in our house from now on.
I used only maple syrup because I don’t buy brown rice syrup and I don’t like clumpy granola. I used 1/4 cup + 3 tbsp maple syrup total and it was perfect!
Dreena says
Thank you for the note, Emily! Makes me so happy to read that, I’m thrilled you enjoyed the recipe for yourself – and for gifting!
Esther says
I used maple as well in the amount called for and my friends loved it! So did I!