Gingerbread Granola

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.

Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

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.
Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Pecan Butter

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.

Granola Tips

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.
Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Gingerbread Granola

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.

Granola Custumization

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.

Enjoy friends!

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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Gingerbread Granola

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.
Prep Time10 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr
Course: Breakfast, Snack
Cuisine: Holiday, Vegan
Keyword: 1 bowl, candied ginger, coconut oil, easy, gingerbread, holiday baking, holiday recipes, molasses, pecans, quick, simple, walnuts
Servings: 3 cups
Author: Erin


Wet Ingredients

  • ¼ cup coconut oil, melted
  • ¼ cup pecan or walnut butter
  • ¼ cup maple syrup
  • ¼ cup blackstrap molasses
  • 1 tsp vanilla extract

Dry Ingredients

  • 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.

Wet Ingredients

  • In a large bowl, combine coconut oil, pecan or walnut butter, maple syrup, blackstrap molasses, and vanilla extract.

Dry Ingredients

  • 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.
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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients, they’re a vegan, gluten-free, oil-free, and naturally sweetened dessert that’s easy to make and sure to please all the littles you’ll be entertaining this holiday season.

Child's hand reaching for sweet potato dessert tot.

Little fingers love little desserts. They also love tater tots. So when you combine the two you get an insanely easy, delicious, and kid-friendly holiday dessert. Naturally sweetened with maple syrup, vegan, gluten-free, oil-free, and free of the Big 8 Allergens. All you need is 1 pot and about 20 minutes of prep to make this simple snack or dessert that anyone can enjoy.

Sweet Potatoes

Begin by bringing a medium pot of water to boil. Prepare your sweet potatoes by washing, peeling, and cubing them. Once the water is boiling add cubed sweet potatoes and cook for about 15 minutes depending on the size of your cubes. The sweet potatoes are finished when they are easily pierced by a fork. Drain and return the sweet potatoes to the hot pot. Allowing the sweet potatoes to rest in the pot will aid in drying them out.

Once the sweet potatoes have cooled a bit mash them using a potato masher or large fork to your desired creaminess level. I recommend making them pretty smooth just because some kids don’t enjoy highly textured foods.

Sweet Potato Mixture

To the mashed sweet potatoes, add the maple syrup and pumpkin pie spice. At this point, you can also add the vegan chocolate chips (I use these semi-sweet mini chips from EnjoyLife) if you don’t mind them melting into the mixture. If you want your chocolate chips to remain whole, wait until the sweet potato mixture has cooled before adding them.

Sweet potato dessert tot with a bite taken our of it with more tots in the background.

Forming the Tots

Before forming the tater tots, place vegan graham cracker crumbs into a small bowl. Line a rimmed baking sheet with parchment paper and preheat the oven to 375*F. To form the tots: roll 1 tbsp of sweet potato mixture into a ball; toss in the graham cracker crumbs coating evenly; and place on the papered baking sheet. Continue until all the sweet potato mixture is rolled and coated.

At this point you can either leave them as balls, or form them into a tater tot shape. Bake the sweet potato tots for 20 minutes. Remove them from the oven and allow them to cool on the baking sheet. They will continue to firm as they cool.

Serve them with vegan maple cinnamon butter or dip them in melted vegan chocolate for an added touch.

Remember to let me know what you, as well as your little Thanksgiving guests, think of these sweet potato dessert tots.

Enjoy friends!

Ingredient Health Benefits

Sweet potato-vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients and 1 pot required, they're a vegan, gluten-free, oil-free, and naturally sweetened dessert.
Prep Time20 mins
Cook Time20 mins
Resting Time20 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 1 bowl, 5-ingredient, chocolate chips, dessert, easy, gluten-free, graham crackers, holiday baking, holiday dessert, kid-friendly, maple syrup, naturally-sweetened, oil-free, pumpkin pie spice, simple, snack, sweet potato, sweet potatoes, vegan, vegan chocolate chips, vegan dessert, vegan graham cracker, vegan thanksgiving
Servings: 15 tots
Author: Erin


  • 1 large sweet potato, peeled, cubed about 4 cups
  • ¼ tsp pumpkin pie spice
  • 1 tbsp maple syrup
  • 2 tbsp vegan chocolate chips
  • ½ cup vegan graham cracker crumbs


  • Preheat oven to 375°F and line a cookie sheet with parchment paper.
  • Bring a medium pot of water to boil and add cubed sweet potatoes. Boil for 10-15 minutes until sweet potatoes are very soft and easily mashed. Drain sweet potatoes and return to the warm pot. Allow to cool for 10-15 minutes then mash until smooth.
  • Add pumpkin pie spice, maple syrup, and vegan chocolate chips. Stir until incorporated.
  • Place vegan graham cracker crumbs in a shallow bowl. Roll a tbsp sized amount of sweet potato mixture into a ball and coat with crumbs. Place on lined cookie sheet. Continue until all the sweet potato mixture is rolled.
  • Shape sweet potato balls into logs resembling the shape of tater tots. Bake on center rack of oven for 20 minutes. Remove tray from oven and allow to cool for additional 15-20 minutes until firm.
  • Serve topped with soft vegan cinnamon butter or dip in vegan chocolate sauce.
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Pumpkin Pancakes

One bowl and 10 ingredients are all you need to make these vegan pumpkin pancakes. They use simple ingredients and are gluten-free and naturally sweetened with maple syrup. These beauties are light, fluffy, golden brown and just perfect for crisp autumn mornings. Plus they come together in less than 30 minutes and are sure to be a hit with the whole family.

Pumpkin pancakes topped with vegan butter.

Ok guys. I can’t take it anymore. We are half of the way through September and I haven’t posted anything pumpkin yet. (Until now!) I’ve lasted this long and I just can’t keep these pancakes to myself anymore. So, here goes!

First let me just say: I love pumpkin. I. LOVE. PUMPKIN. I don’t think I’m alone in this but if for some reason you don’t love, like, or tolerate pumpkin anything just give these guys a chance. I swear, they don’t have an overwhelmingly pumpkin flavor! In fact, the pumpkin almost acts as a natural sweetener. The pumpkin in these pancakes is also a fantastic way to add some vegetables to your breakfast without munching on a head of lettuce. Read: give these to your kids and sit back while they delight in the thrill of pancakes for breakfast, blissfully unaware that they are indeed consuming something secretly full of plant-based nutrients. Score!

Two plates of stacked pumpkin pancakes topped with vegan butter.

But it’s not just the pumpkin in these nutrient-packed little beauties that keeps this dietitian happy! Let’s talk about some of the other reasons why I love these pumpkin pancakes. They are vegan, gluten free, naturally sweetened and can be made nut-free as well. This means everyone at the table can enjoy them!

Oat Flour

Before you throw in the towel…Stop right here and read! You do not have to run out and buy all sorts of high-end ingredients to make these pancakes! As long as you have rolled oats and a food processor you have oat flour. Ok? Ok. Simply pulse your oats in the food processor until they resemble, you guessed it, flour. All done. That simple.

Protein Powder

No need to stress about this ingredient either! If for some reason you don’t have or wish to use protein powder, simply sub in an extra 1/4 cup of oat flour instead. See friends? These pumpkin pancakes are totally customizable without compromising on deliciousness.

Two plates of stacked pumpkin pancakes topped with vegan butter.

Ingredient Health Benefits

Oats-vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

Pumpkin-fiber; potassium; selenium; vitamin A

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Pumpkin Pancakes

One bowl and 10 simple ingredients are all you need to make these vegan, gluten-free, nut-free, natually sweetened pumpkin pancakes.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: Vegan
Keyword: banana-free, egg-free, gluten-free, naturally-sweetened, vegan
Servings: 10 pancakes
Author: Erin


  • 1⅓ cup oat flour
  • ¼ cup vanilla protein powder or sub extra ¼ cup oat flour
  • ½ tbsp baking powder
  • ½ tsp pumpkin pie spice
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • 1⅓ cup plant-based milk, room-temperature (if using a plant-based milk with added protein, use ⅓ cup of milk and 1 cup water)
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tbsp melted coconut oil or sub canola oil
  • ½ tbsp apple cider vinegar


  • In a medium-sized bowl whisk together the oat flour, protein powder, baking powder, and pumpkin pie spice.
  • Add the pumpkin puree, plant-based milk, maple syrup, vanilla, melted coconut oil, and apple cider vinegar. Mix until just combined. Do not over-mix.
  • Allow to sit for 5-10 minutes to thicken.
  • Heat a griddle or skillet with vegan butter.
  • Cook ⅓ cup of batter on griddle or skillet for 3-4 minutes (or until bubbles pop) and flip, cooking additional 3-4 minutes on the other side. Repeat using all the pancake batter.
  • Serve warm with maple syrup and vegan butter or cream cheese.
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