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Gingerbread Granola (gluten-free, dairy-free)

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 servings
Calories 186 kcal


  • 2 cups rolled oats (certified gluten-free)
  • 2 cups walnuts, finely chopped (or pecans, almonds, etc.)
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 cup coconut oil (or other oil or butter)
  • 1/4 cup maple syrup (or honey)
  • 2 tbsp molasses
  • 1 tsp vanilla


  1. To begin, preheat your oven to 300 and line a large baking pan with parchment paper (or spray with nonstick spray).

  2. To a mixing bowl, add your oats, walnuts, cinnamon, ginger, cloves, nutmeg and allspice and stir them together.

  3. To a microwave safe bowl, add your coconut oil and microwave till melted. Add your maple syrup and molasses and microwave till the mixture is very hot and comes to a low boil. Add your vanilla and stir it in.

  4. Pour your wet ingredients over your dry ingredients and stir till everything is well incorporated. Pour onto your pan and spread into a thin, even layer.

  5. Bake in the oven for 25-30 minutes, or till the edges start to get golden. After the granola cools entirely it will become crunchy.

  6. Break into pieces and enjoy!

Recipe Notes

Stored in an airtight container, this granola should last a few months.