Name: Gingerbread Granola
Prep time: 5 min
Cook time: 30 min
Total time: 50 min
Ingredients: Dry Ingredients; 225 g gluten free oats ((3 cups)); 2 tbsp ground flaxseeds; 2 tbsp coconut sugar (or brown sugar); 2 tsp ground cinnamon; 1 tsp ground ginger; ¼ tsp salt; 100 g frozen cranberries ((1 cup) optional); Wet Ingredients; 100 ml maple syrup ((1/3 cup)); 3 tbsp coconut oil; 1 tbsp vanilla extract

JUMP TO RECIPE

Gingerbread Granola is the perfect festive breakfast or snack that can be enjoyed at any time of the year. This recipe is easy to make and will fill your home with warm and comforting scents.

Making your own granola is cheaper than buying pre-made and it means you have complete control over the ingredients. This is the perfect breakfast staple which tastes amazing.

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Why You’ll Love This Recipe

Perfect for people with allergies – this recipe is gluten and nut free
Free from seed oils (often found in pre-made granola)
Healthy ingredients that taste like the festive season
A jar of this gingerbread granola would make a lovely homemade gift

Ingredients

Dry Ingredients

225g (3 cups) gluten free oats
2 tbsp ground flaxseeds
2 tbsp coconut sugar (or brown sugar)
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp salt
100g (1 cup) frozen cranberries (optional)

Wet Ingredients

100ml (1/3 cup) maple syrup
3 tbsp coconut oil
1 tbsp vanilla extract

Equipment

Cast iron Dutch oven or large saucepan
Silicone spatula or wooden spoon
Measuring cups or kitchen scale
Teaspoon
Tablespoon
Parchment paper
Large baking pan

Ingredient Notes

Try and use organic ingredients whenever possible.

Gluten Free Oats

In order to make this granola gluten free you will need to use gluten free rolled porridge oats, sometimes referred to as old fashioned rolled oats. Bob’s Red Mill Organic Oats is a good option.

Flaxseeds

I have used a ground flaxseed blend to add additional fibre, nutrients and omega-3 fatty acids to this recipe. Viva Naturals Organic Ground Flaxseed is a good option.

Frozen Cranberries

Frozen cranberries are a lovely addition to this recipe, but they do have quite a sharp / tart taste to them, so you can leave these out if you would prefer.

I tend to remove any bits of cranberry before serving it to my daughter, as she finds the taste too sharp.

You can use dried cranberries instead of frozen in this recipe. However, you may find that any dried cranberries you buy contain either sunflower or rapeseed oil. I try and avoid these types of oils, which is why I have opted to use frozen cranberries for this recipe instead.

How to Make Gingerbread Granola

Step 1

Pre-heat your oven to 150 °C / 300°F.

Step 2

Add the coconut oil, maple syrup and vanilla extract (all of the wet ingredients) to a Dutch oven or saucepan and set the temperature to a low heat, just enough to melt the coconut oil. Mix well.

Maple syrup, coconut oil and vanilla extract in pan

Step 3

Now add the oats, flaxseeds, sugar, cinnamon, ginger and salt to the pan. The frozen cranberries are added in the next step.

Mix well so that the dry ingredients are fully coated in the maple syrup, coconut oil and vanilla extract.

Step 4

Line a baking pan with parchment paper. Transfer the granola mixture on to the parchment paper and spread it out evenly.

If you want to include frozen cranberries, add these to the mixture now (I didn’t use them when I took the image below).

Step 5

Place in a preheated oven for 30 minutes, turning the mixture halfway through.

Step 6

Remove from the oven after 30 minutes, just as the granola is starting to brown at the edges.

Allow the granola to cool and crisp up before trying to break it apart.

Step 7

Once the granola has cooled completely, break it into clusters.

Transfer the gingerbread granola into an airtight storage container, such as a glass jar with a lid.

Store it in a cool dark place, like a cupboard or pantry, for up to 2 weeks.

Recipe Tips

Serving Suggestions

Gingerbread Granola tastes great served on its own with hot or cold milk.
It also tastes great top of some Greek or natural yogurt served with some fresh fruit.

Substituting Ingredients

This recipe is pretty flexible in terms of the dry ingredients you can add or remove depending on your taste preferences. However, the ground ginger and cinnamon are key ingredients in creating that festive gingerbread taste.
Frozen cranberries are a lovely addition to this recipe, but they do have quite a sharp tart taste to them, so you can leave these out if you would prefer.
You can use dried cranberries instead of frozen in this recipe. However, you may find that any dried cranberries you buy contain either sunflower or rapeseed oil. I try and avoid these types of oils, which is why I have opted to use frozen cranberries for this recipe.