Gluten Free Gingerbread Granola

Indulge in the festive flavors of homemade Gluten Free Gingerbread Granola. This gluten free granola is packed with warm spices like cinnamon, ginger, and cloves, combined with pecans and almonds. Sweetened with molasses and maple syrup, it's the perfect balance of sweet and spicy. Whether you enjoy it as a topping for yogurt, in smoothie bowls, or with a scoop of ice cream, this gingerbread granola is a must-have treat for the holiday season. It also makes a wonderful gift for friends and loved ones.

Recipe Ingredient Notes

Gluten Free Oats: For this Gluten Free Gingerbread Granola recipe, be sure to use old-fashioned oats, also called rolled oats. Quick-cooking or instant oats are too thin and won't hold up well in granola. Important Note About Oats: If you have celiac disease or a wheat allergy, always choose certified gluten-free oats to ensure they are free from cross-contamination.

Molasses: Molasses is key to capturing the classic gingerbread flavor in recipes like Gingerbread Granola. It provides a deep, rich sweetness that pairs beautifully with warm spices like ginger, cinnamon, and cloves. Beyond its flavor, molasses contributes to the granola’s golden hue and slightly sticky texture, adding a festive touch. You’ll typically find molasses in the baking aisle of your grocery store. I recommend using unsulphured light molasses, such as Grandma's Molasses, for the best flavor. Avoid using blackstrap molasses, as it has a much stronger, bitter taste that can overpower the granola and create an unpleasant flavor.

Maple Syrup: Pure maple syrup not only adds natural sweetness and a rich flavor to the granola but also acts as a binding agent, helping the ingredients stick together for those perfect clusters.

Brown Sugar: A little brown sugar helps to balance out the flavors of the gingerbread granola. I tested the gluten free granola recipe without sugar and it tasted very flat and blah.

Coconut Oil: Added oil turns granola crunchy and keeps it from being soggy. You can either use unrefined (also known as virgin coconut oil) or refined coconut oil.

Nuts: I use a combination of raw pecans and raw sliced almonds. Also delicious are raw almonds, pumpkin seeds or chopped raw walnuts. Make sure to use raw nuts since toasted nuts will most likely burn while baking.

Coconut Flakes: Coconut flakes are thin, shredded, or flaked pieces of dried coconut meat.

Candied Ginger: Also called crystallized ginger, this is fresh ginger root that’s cooked in sugar syrup, coated in sugar, and dried. It has a chewy texture and a sweet yet spicy flavor. It adds tasty bursts of spicy sweetness and is a delicious addition to the gingerbread granola. Make sure to give the Candied Ginger a rough chop before adding it to the granola.

How to make Gingerbread Granola

The secret to perfectly crunchy and flavorful Gingerbread Granola is baking it low and slow for the best texture and taste. I also allow my granola to cool in the turned off oven to ensure it's fully bakaed.

1. Preheat your oven to 320°F and line two baking sheets with parchment paper. Dividing the gingerbread granola between to sheet trays ensures the granola will the crunchy. Make sure to arrange the oven racks in the upper ⅔rd of the oven if your oven tends to run hot from the bottom.
2. In a large bowl, mix together gluten free oats, pecans, sliced almonds, coconut flakes, brown sugar, cinnamon, ground ginger, cloves and kosher salt. Use a spoon or clean hands to ensure everything is well combined.
3. Combine the coconut oil, maple syrup and molasses in a microwaveable bowl. Place the mixture in the microwave and heat it on high for approximately 30-60 seconds or until the coconut oil has melted.

4. Allow the wet ingredient mixture to cool slightly. Then add the vanilla extract and with a small whisk whisk the wet ingredients together until emulsified (combined).
5. Pour the wet mixture over the dry ingredients, ensuring everything is evenly coated. Use a large, flexible spatula or clean hands to mix thoroughly.

6. Divide the Gingerbread Granola between the two prepared baking sheets and spread it out in an even layer (as much as possible).
7. Bake the granola for 25 minutes at 320F. Remove from the oven and with a spatula or a large spoon stir the granola. Return the sheet tray to the oven. Make sure to rotate the sheet trays. The sheet tray that was previously on top, should be now on the bottom shelf.
8. Continue to bake for 20-25 minutes or until golden brown making sure not to burn the nuts. Baking time can vary by oven and I recommend keeping an eye on the granola after a total of 45 minutes. Remember that granola continues to crisp up as it cools, so it's okay if it’s slightly softer when you first pull it out.
9. Remove the granola from the oven and sprinkle it with additional coconut flakes. Return the sheet trays to the (still warm) oven and allow the granola to cool in the oven until cool. You may leave the oven door cracked open if you like. Allowing the gluten free granola to cool in the oven ensures it will be crunchy.
10. Once the gluten-free gingerbread granola has completely cooled, stir in the dried cranberries and chopped candied ginger for an extra burst of flavor and texture.

Storage & Freezing

The best way to store gluten free gingerbread granola is in an airtight container to keep it fresh and crunchy.

Make sure the granola has completely cooled before storing it to prevent moisture buildup, which can make it soggy. You can use glass jars, plastic containers, or resealable bags, as long as they are tightly sealed to keep air out. I love using big mason jars with a tight fit lid.

Store the granola in a cool, dry place, such as a pantry or cupboard, away from heat and direct sunlight. If you want to store it for a longer period, you can freeze it in an airtight container for up to three months. At room temperature, granola stays fresh for about 2-3 weeks, but if frozen, it can last up to 3 months. Keep in mind that the dry fruit may loose it's chewiness when frozen.

How to serve Gingerbread Granola

Gingerbread granola is incredibly versatile and can be enjoyed in many delicious ways! One of my personal favorites is pairing it with ice cream. The crunchy, spiced granola adds the perfect contrast to creamy ice cream, making it a festive and indulgent treat.

• For Holiday Brunch: Serve gingerbread granola as part of a holiday brunch spread. It pairs beautifully with other seasonal items like fruit salad, spiced muffins, or even as a topping for gluten free waffles.
• With Yogurt: Top a bowl of Greek yogurt with gingerbread granola and fresh fruit like bananas, blueberries or pomegranate seeds for a festive, wholesome breakfast or snack.
• On Oatmeal: Stir a handful of gingerbread granola into warm oatmeal for a holiday twist on your morning routine.
• As a Snack: Enjoy gluten free gingerbread granola on its own as a quick snack. Or mix it with dried fruits, nuts, and seeds for a homemade trail mix.
• Over Ice Cream: Sprinkle gluten free gingerbread granola on top of vanilla or cinnamon ice cream for a festive touch during the holiday season (Personal Favorite!)

FAQ - Gluten Free Gingerbread Granola