Healthy Gingerbread Granola [gluten-free]

Granola

I can’t seem to shake my current obsession with everything holiday flavored, hence the reason for my latest recipe — Healthy Gingerbread Granola. This is seriously delicious and I cannot get enough of it right now. I tend to stay away from granola because it’s typically loaded with refined sugar. The store-bought version, that is. While my granola does have sugar in it [because who wants a bland, boring granola?], it’s refined sugar free and only uses quality forms of sugar like maple syrup and molasses to add that holiday vibe.

I’ve been eating this granola by the handful, but I’m really digging it on some whole, plain Greek yogurt. We recently found an organic whole yogurt at our local grocery store here in the Netherlands that we just love! And now that we’ve got granola to eat, we’ll be going through lots of yogurt, too.

Homemade Gingerbread Granola Pan

So if you’re in the Fall, holiday spirit and are a fan of gingerbread, you might just want to whip up a batch of this granola.

Excuse me while I go grab myself a bowl of yogurt and granola. It’s the afternoon, my daughter is napping and it’s about that time of day when I’m searching the kitchen for sometime satisfying and healthy.

p.s. this recipe can easily be doubled, just make sure you spread out your granola evenly without too much overlap because you want your oats to get nice and crunchy. You’ll need to use 2 baking pans if you do decide to double it, which might just be a good idea because this stuff gets gobbled up fast!

I can’t seem to keep those little toddler hands off my my granola …

Healthy Gingerbread Granola [gluten-free]

servings: about 12, ¼ cup servings

INGREDIENTS

  • 2½ cups certified gluten-free whole grain oats
  • 2 Tbsp ground flax
  • 2 Tbsp hemp seeds
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp sea salt
  • 1 inch fresh ginger, grated (about 1 tsp) or ¼ tsp ground ginger
  • ¼ cup almond butter
  • ¼ cup maple syrup
  • 2 Tbsp molasses
  • 1 tsp vanilla
  • 2 Tbsp coconut oil, softened

DIRECTIONS

Preheat oven to 300ºF. In large bowl combine oats, cinnamon, nutmeg, cloves, ground ginger [if using] and sea salt. Stir to combine. In a separate small bowl whisk together almond butter, maple syrup, molasses, vanilla, fresh ginger [if using] and coconut oil.  Whisk until smooth and uniform. Add wet mixture to dry mixture and combine all ingredients well. Try not to stir too vigorously so you maintain some clusters. Transfer granola to parchment paper lined baking sheet. Spread evenly on baking sheet. Place in oven and cook for 30-35 minutes total, gently stirring every 10 minutes. Remove from oven and let cool completely. Store in airtight container for up to 2 weeks (if it lasts that long!)

Again with those little hands..and no, I didn’t ask her to put her hand in the picture, haha! She just wanted the first taste that bad I guess. But who can blame her?Homemade Gingerbread Granola

 

 

Healthy Gingerbread Granola [gluten-free]
 
Prep time
Cook time
Total time
 
Author:
Serves: about 12
Ingredients
  • 2½ cups certified gluten-free whole grain oats
  • 2 Tbsp ground flax
  • 2 Tbsp hemp seeds
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp sea salt
  • 1 inch fresh ginger, grated (about 1 tsp) or ¼ tsp ground ginger
  • ¼ cup almond butter
  • ¼ cup maple syrup
  • 2 Tbsp molasses
  • 1 tsp vanilla
  • 2 Tbsp coconut oil, softened
Instructions
  1. Preheat oven to 300ºF.
  2. In large bowl combine oats, cinnamon, nutmeg, cloves, ground ginger [if using] and sea salt.
  3. Stir to combine.
  4. In a separate small bowl whisk together almond butter, maple syrup, molasses, vanilla, fresh ginger [if using] and coconut oil.
  5. Whisk until smooth and uniform.
  6. Add wet mixture to dry mixture and combine all ingredients well. Try not to stir too vigorously so you maintain some clusters.
  7. Transfer granola to parchment paper lined baking sheet. Spread evenly on baking sheet.
  8. Place in oven and cook for 30-35 minutes total, gently stirring every 10 minutes.
  9. Remove from oven and let cool completely.
  10. Store in airtight container for up to 2 weeks (if it lasts that long!)

 

Have you tried out this recipe yet? Let me know what you think in the comments below!

 

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Angela Freed

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