Go Back
+ servings
Baking tray full of gingerbread gluten free granola.
Print Recipe
5 from 4 votes

Gingerbread Granola

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: dairy free, egg free, gluten free, oil free, soy free, vegan
Servings: 10
Calories: 218kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees F.
  • Combine oats, pecans, pumpkin seeds, hemp hearts, flaxmeal, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  • In a separate small bowl, whisk together the maple syrup, almond butter, molasses, and salt.
  • Pour the wet ingredients into the dry and mix well until everything is coated evenly.
  • Pour granola onto baking sheet (parchment lined if preferred, but it won't stick either way) in one even layer.
  • Bake for 20 minutes. Add the dried cranberries and crystalized ginger, stir well, and bake another 15-20 minutes until crunchy.
  • Place the baking sheet on a cooling rack. Sprinkle the chocolate chips all over the top of the granola and let cool. 
  • 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. 
  • Granola will continue to crisp up after baking.

Nutrition

Calories: 218kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 67mg | Potassium: 157mg | Fiber: 3g | Sugar: 14g | Vitamin A: 50IU | Calcium: 50mg | Iron: 2.2mg