Gingerbread Granola (vegan, oil-free, gluten-free)
Bring the beauty and aroma of freshly baked gingerbread into a granola that is perfect for breakfast, snacking - or for gifting during the holidays! Makes about 4 1/2 cups, depending on how ‘clustery’ you keep it!
Servings 4.5 cups
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
Nuts Note: Feel free to substitute 3-4 tbsp of pumpkin seeds or sunflower seeds in place of the nuts or hemp seeds.
Spice Note: For a more ‘everyday’ version of this granola, simply reduce/cut some of the spices. Omit the ginger, allspice, and cloves. Reduce the cinnamon to about 1 tsp, and you can also add a few pinches of freshly grated nutmeg if you like. Also, reduce the blackstrap molasses to about 1-2 teaspoons.
Dried fruit Note: I don’t always add dried fruit to granola, as I sometimes like the sweetness as is. So, you can choose to add some or not - and you can also try adding a few tablespoons of finely chopped crystallized ginger instead of cranberries or raisins - it will add a definite flavor kick!
Brown Rice Syrup: You need a thick syrup in this recipe. Don't substitute extra maple syrup for the brown rice syrup. Use either the brown rice syrup or a thick coconut nectar.