5 from 1 vote
Baking tray full of gingerbread gluten free granola.
Gingerbread Granola
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A crunchy, low sugar, oil free, gluten free granola sure to be hit this holiday season! Great as a snack on it's own, with a splash of plant milk, or over yogurt for breakfast.

Course: Breakfast, Snack
Cuisine: dairy free, egg free, gluten free, oil free, soy free, vegan
Servings: 10
Calories: 218 kcal
Author: Jenn Sebestyen
Ingredients
Instructions
  1. Preheat oven to 325 degrees F.

  2. Combine oats, pecans, pumpkin seeds, hemp hearts, flaxmeal, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  3. In a separate small bowl, whisk together the maple syrup, almond butter, molasses, and salt.

  4. Pour the wet ingredients into the dry and mix well until everything is coated evenly.
  5. Pour granola onto baking sheet (parchment lined if preferred, but it won't stick either way) in one even layer.
  6. Bake for 20 minutes. Add the dried cranberries and crystalized ginger, stir well, and bake another 15-20 minutes until crunchy.

  7. Place the baking sheet on a cooling rack. Sprinkle the chocolate chips all over the top of the granola and let cool. 

  8. Once the granola is cool, stir to incorporate the chocolate chips. They will have melted a bit while sitting on the warm granola so the gooey chocolate will be distributed throughout all of mixture. If you would rather have non-melty whole chocolate chips - wait to add the chocolate chips until the granola is fully cooled. 

  9. Granola will continue to crisp up after baking.

Nutrition Facts
Gingerbread Granola
Amount Per Serving
Calories 218 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 67mg3%
Potassium 157mg4%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 14g16%
Protein 6g12%
Vitamin A 50IU1%
Calcium 50mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.