Have your gingerbread cookie for breakfast and eat it too with this vegan, gluten-free, 10-ingredient, gingerbread granola. Crunchy, chunky, sweet, spicy and ready in 30.
Why you’ll love it
A chunky, crunchy, sweet, and spicy delight this gingerbread granola is perfect for anyone who wants to enjoy a festive treat for breakfast. Or even as a snack.
- Simple- Did I mention this granola is only 10 ingredients? Well it is. Did I also mention you only need 1 bowl to make it? Well, that’s all you need. It really doesn’t get much easier than that. And don’t worry, granola doesn’t really get much more delicious than this.
- Chunky- I love a chunky granola! That crumbly, tiny, oat-dusty kind just isn’t for me. If this resinates with you, make this granola. You won’t be disappointed.
- Spicy- A gingerbread cookie wouldn’t be complete without cinnamon, ginger, and cardamom. Thankfully, this granola too has all those spices. So it’s not so much spicy in intensity, but in flavor. Don’t worry, kids and those who prefer mild foods will still totally enjoy this gingerbread granola.
- Gluten-free- Sometimes finding a good vegan cookie recipe can be difficult. So make this granola instead! As long as your rolled oats are gluten-free, this is a super simple way to enjoy gingerbread without compromising your dietary limitations.
Now, I usually can only find pecan butter online since it isn’t carried at many of my local grocery stores. And although I’m sure the online brands are good, there’s just nothing like HOME MADE pecan butter (or any nut/seed butter for that matter). And let me tell you…it’s easy. It’s cheap. And it tastes absolutely AMAZING when you make it yourself. But you have to be crazy to make it at home right? I mean, it takes FOREVER and you have to have a super powerful food processor. Right? Wrong, wrong, WRONG!
All you need is 1 cup of pecans to make enough pecan butter for this recipe. And you’ll even end up having extra to spread on toast, drizzle into oatmeal, dip apples into, or lick right off the spoon (I won’t judge).
Making homemade nut butter
So here we go…Dump those lovely little raw pecans (or walnuts) into your food processor and process. The stages of pecan butter (or any nut/seed butter) are as follows:
- Flour: After about 30 seconds the nuts will turn into a flour-like consistency.
- Paste: Give it another 1-2 minutes and it will turn into paste. Scrape down the sides with a rubber spatula and continue.
- Thick butter: Another 2-3 minutes and you’ll have a thick butter-like texture. Scrape the sides again. You’re almost there!
- Creamy, delicious, warm pecan butter: Another 2-3 minutes and the thick butter has turned super smooth and pourable. Congratulations! You’ve done it! You can now make your own nut and seed butters at home! Go crazy, get creative, and tell me what you come up with!
After you’ve successfully created the most amazing pecan butter in the world all you have to do is combine it will the other wet ingredients and dump in the dry ingredients. And if you don’t have pecan butter or don’t want to make it, you can sub almond or sunbutter instead. Just a side note: I wouldn’t recommend peanut butter for this recipe, it’ll be too strong and will overpower the gingerbread flavor we’re going for. Other than that…Bam! Done. Well, kinda…continue reading for my 3 perfect granola tips. Because having an amazing granola recipe is only half the battle.
You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should.
- First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn.
- Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
- Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
This really is a very simple granola recipe. You only need 1 bowl and 10 ingredients. Let’s get started! Preheat the oven to 325*F and line a rimmed baking sheet with parchment paper. In a large bowl combine the wet ingredients (coconut oil, pecan or walnut butter, maple syrup, molasses, and vanilla extract). Dump in the following ingredients in order: rolled oats, chopped pecans or walnuts, cinnamon, ginger, salt, and cardamom. Stir to combine and then firmly press into the prepared baking sheet. Bake the granola for 15-20 minutes checking to prevent burning. Once the granola is done, allow to cool before breaking into chunks.
If you’d like, throw in some chopped candied ginger or even dark chocolate chunks. I prefer the ginger although you may want to omit that and opt for chocolate if this is going to be something you’re serving kids. Although the ginger is coated in sugar it is still rather, well, ginger-y so it might not be the best option for people opposed to a true ginger flavor.
However you make it, it’s fantastic and has become my new favorite granola flavor this holiday season. Let me know what you think down in the comments section below. Happy granola-ing.
Ingredient Health Benefits
Cardamom-essential oils, antioxidants
Cinnamon-manganese, iron, calcium, and fiber
Oats-vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber
Pecans- thaimine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals
Walnuts- omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, vitamin E, polyphenols
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Have your gingerbread cookie for breakfast and eat it too with this vegan, 10-ingredient, gingerbread granola. Crunchy, chunky, sweet, spicy and ready in 30.
- ¼ cup coconut oil, melted
- ¼ cup pecan or walnut butter
- ¼ cup maple syrup
- ¼ cup blackstrap molasses
- 1 tsp vanilla extract
- 2½ cups rolled oats
- ½ cup pecans or walnuts, chopped
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp cardamom
- ¼-⅓ cup candied ginger, chopped ((optional))
Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
In a large bowl, combine coconut oil, pecan or walnut butter, maple syrup, blackstrap molasses, and vanilla extract.
In the same bowl add rolled oats, chopped pecans or walnuts, cinnamon, ground ginger, salt, and cardamom. Stir well to combine.
Gently press granola onto parchment paper about ¼ inch thick making sure that there are no gaps in the granola.
Bake for 15-20 minutes watching to prevent burning. Remove from oven and allow to cool completly before breaking into chuncks. Add optional chopped candied ginger.
Store in an airtight container at room-temperature.