Home » Gingerbread Granola (vegan, gluten-free, oil-free)
Jump to Recipe
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
Does granola need oil?
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 nut butter (this is my favorite) or a seed butter.
How do you get granola to stick together?
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.
Is granola healthy?
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.
Is granola just for breakfast?
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
Print Pin
5 from 3 votes
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!
Course Breakfast, Snack, snacks
Keyword gingerbread, granola
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.
photo credit: Angela MacNeil
This post was originally published in December 2014 and updated for December 2021.
Disclosure
This post may include affiliate links. DreenaBurton.com is an affiliate with trusted brands, and if you purchase a product through any of these affiliate links, my site earns a commission from the sale (at no extra cost to you). Thank you for supporting my website.
Reader Interactions
Comments
Dinah says
This is the best granola ever. Period! Thanks for this wonderful recipe.Reply
Dreena Burton says
Aw, how amazing to read, thank you Dinah!
Reply
Mary says
Dreena,
I’ve been looking for this year’s friends and neighbors holiday gifties and I want to try this recipe! However, what do you think of date syrup? It’s so much easier for me to source, but is it thick enough, on par with the brown rice or coconut?
Thank you!!
MaryReply
Dreena Burton says
Hi Mary, I think your friends will love it! I haven’t found a date syrup that’s thick enough. Some of the coconut nectars aren’t thick enough either. Date syrup is also usually quite dark and has a certain tang that I don’t love in large amounts. Brown rice syrup is the way to go!
Reply
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.Reply
Dreena says
Thanks for the feedback, Stephanie. I’m so happy you loved it, even with the change of sweeteners!
Reply
Paula Rothman says
Made this with extra spice, pecans and crystallized ginger and it is delicious
Reply
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?
Reply
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.
Reply
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!
Reply
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!Reply
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!
Reply
Esther says
I used maple as well in the amount called for and my friends loved it! So did I!
Reply
Bev Caddy says
I made gingerbread granola this year. I doubled the recipe as suggested. I also used tahini instead of nut butter, because it’s what I had at home. The fruit & nuts I added were cranberries and slivered almonds. I packaged it in pretty jars for gifts and what didn’t fit, I nibbled on. It’s not overly sweet, which is awesone and it’s quite moreish. It’s definitely on the ‘must make this for Christmas gifts’ next year
Reply
Nina Vee says
It’s coming to the end of the school year here in Australia, and Christmas is rudely knocking on the door. I have made this granola numerous times and thought the children’s teachers may appreciate some crunchy lovin’ too.
I made 2 batches today. One with pecans, drued cranberries, and hulled tahini in place of the nut butter. The other with hemp seeds instead, in case there are teachers who can’t have any nuts (like moi).
The kitchen smells amazing. It’s taking all my will power to not snack on the nut free version. And, I shall clearly have to make a wuth crystalised ginger version for the children… as they are going to be seriously cranky when they figure out none of what’s already been made, is for them!
Thanks again.
Happy ChristmasReply
Dreena says
Oh, delightful to read that, thank you Nina… wishing you a beautiful Christmas too!
Reply
Nina Herbert says
As we approach the middle of November, my children are about to finish 1st year at University, Year 11 (College here in Canberra), and Year 8 (at High School).
Long gone are the days of teachers’ presents.
However I discovered some years back, my 3 children all delight in me personalising their very own Christmas Gingerbread Granola. (Bless ’em!)
So be assured, your recipe is still a firm favourite. And, let’s be honest, vastly better than ANY store bought version available.
So, many thanks, againReply
Dreena Burton says
Hi Nina, well that’s delightful to read! What a lovely idea to personalize granola for them. And yes, I still haven’t found a storebought granola that compares to homemade. Thanks for the sweet note.
Reply
Babs says
Finally made this and so glad I did!! I love gingerbread and added a bit more ginger, plus added the crystallized ginger. Yum! Was amazed it turned out so nice and crunchy!! Yay!! Thanks so much for this wonderful, oil-free granola!!
Reply
Marilyn says
ive never used rice syrup. Can I omit it?
Reply
Dreena says
In this recipe it helps the granola hold and become clumpy. Maple syrup doesn’t have the same sticky texture, as much as I love using it as a first choice for sweetening.
Reply
April says
Packaging idea for you… I recently mailed cookies to friends for the holidays. I cut holiday-patterned wine bottle gift bags down to about half their usual height, then lined them with parchment paper. Layered cookies with parchment paper. Then folded down the top, stapled, and added a bow!
Reply
Tiffany says
Hi Dreena,
I just had to come back and let you know I made this recipe just a few weeks ago. I can’t believe I waited a year to make it! It is absolute perfection! It truly made my home smell like the holidays! Thank you xoxo
Reply
Dreena says
thanks Tiffany! <3 x
Reply
Kathryn Spry says
Is there a substitute for the note butter – my husband is not supposed to have any oils – thiese definitely have some oil – would love to try this recipe !
Reply
Dreena says
Hi Kathryn, you can try omitting it and using extra brown rice syrup… However final texture will be quite different, very hard and crunchy. Maybe try reducing the almond butter and then adding a little more brown rice syrup.
Reply
Sarah says
Thanks for this recipe! I tested it last year for you – I devoured the whole pan in one sitting :/ it is the best granola recipe! I use coconut butter instead of nut butters and it turns out beautifully. When gifting, I usually have to 3x or 6x the recipe amounts – I have filled tall decorative jars from the dollar store or 1.5L mason jars. I received many comments from those I gave the jars to saying they ate the whole jar in one sitting!
Reply
Dreena says
Thank you Sarah!!! So nice to read this. x Yes, I realized after I made it recently that I’d need to triple batch to start gifting. Only special people getting it, haha! Btw, I also recently created a coconut-cardamom granola… nutfree, will try to share soon!
Reply
Susan Gray says
Clear party favor bags tied with decorative ribbon or raffia is what I use for lots of homemade goodies (stacked cookies, for example). I think your granola would do nicely packaged this way. Thanks for sharing this granola recipe. I plan on trying it soon and possibly making it for family members–in the clear bags, of course.
Reply
Ashley F says
Looks delicious! I love the idea of adding in some crystallized ginger – would definitely add a little kick!
Reply
Emma says
This looks wonderful Dreena. I’m certain I wouldn’t be able to keep it around for long enough to give as a gift!
Reply
Cindy Read says
Awesome recipe Dreena,can’t wait to try it!Thank you.
Reply
Tiffany says
Dreena, this looks fantastic! I can’t wait to make it this holiday season. I made your lemony chickpea lentil soup yesterday and it was so warming and comforting on a very rainy day. Thank you so much! We all enjoyed it! Wishing you and your family lots of love and joy this holiday season. Thank you for creating a beautiful spot in the blog world to share your talent! I truly appreciate all your passion. xoxo
Reply
We started baking this weekend too. It’s what makes December so magical.
I betcha your home smelled beautiful when you popped this in the oven. It looks super yummy.
Thanks for sharing 🙂
KimberlyReply
Elaine says
Dreena I would like to try this but I have a question…after the wet and the dry are mixed in separate bowls do you then mix them together before putting on the lined baking dish? That seems obvious…. but wanted to make sure. I really enjoy your recipes thanks so much for sharing !!
Reply
ameyfm says
this recipe looks and sounds amazing Dreena! Thanks for sharing it. I really prefer giving homemade gifts, and I’m starting to come up with my list of ideas for this year… perfect timing!
Reply
Kristina says
…and I bet your kitchen smells WONDERFUL while this is baking! one of my favorite flavors, I cannot wait to try this!
Reply
Dreena says
Thanks Tami! Hope you love it as much as the Almond Zen. 🙂
Reply
Arlene says
I have been looking at all my Vegan bloggers pages for a good Granola to give as gifts this year (nothing appealed to me) and boom yours just came up on my feed! This one is perfect & sounds so good! Thanks Dreena! <3
Reply
Dreena says
Oh great! So glad it suits your taste, Arlene. I almost forgot to post it – good timing!
Reply
Tami@NutmegNotebook says
It looks fantastic!
Reply
