Recipe: Gluten-Free Gingerbread Granola

I can’t imagine getting through the holidays without the sweet and spicy flavors of gingerbread. Unfortunately, the holidays are busy and I don’t always have the time or patience to bake up a big ol’ gingerbread house. So instead, I’ve crafted this wonderfully spiced granola that’s easy to throw together and will still give you all the gingerbread house nostalgia, with next to none of the fuss.

Gluten-free oats are mixed together with buttery walnuts, pecans, almonds, and plenty of ginger spice. Molasses and maple syrup swirl through the mix to add sweetness and that classic gingerbread taste.

After it gets pleasantly crisp in the oven (and makes your entire kitchen smell like the holidays — bonus points!), dried cranberries and pieces of candied ginger are added to the freshly baked batch of granola. These two ingredients really set it over the edge. My husband and I took turns eating it fresh off the pan by the handful.

Of course, don’t hesitate to be more civilized than us and put it in a bowl with some vanilla almond milk. Put the rest into an airtight jar for later. It will keep for about a month without getting stale. (But I doubt it will be around that long!)

If you’re looking for a last-minute holiday gift for a gluten-free friend, bake up a batch of this granola and put it in a glass jar with a label and festive bow. It’s easy, thoughtful, and a total crowd-pleaser.

Gluten-Free Gingerbread Granola

Serves 10

3 cups gluten-free oats
1 cup raw almonds
1 cup raw walnuts
1 cup raw pecans
1/4 cup coconut sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon sea salt
1/3 cup coconut oil, melted
1/3 cup maple syrup
1/4 cup blackstrap molasses
1/2 cup dried cranberries
1/4 cup candied ginger, chopped

Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.

Place the oats, almonds, walnuts, pecans, coconut sugar, spices, and salt into a large mixing bowl and stir together to combine.

Pour the coconut oil, maple syrup, and molasses into the bowl of dry ingredients. Use a mixing spoon, stir everything together until the oats and nuts are evenly coated with all the wet ingredients.

Pour the uncooked granola mixture out onto the parchment-lined baking sheet and spread out evenly in one layer. Bake for 20 to 30 minutes, stirring every 10 minutes so the granola doesn’t burn.

Remove the granola from the oven, and add the dried cranberries and candied ginger to the pan. Give the granola a stir to distribute the cranberries and ginger throughout.

Once the granola has cooled, it’s ready to eat. Store it in an airtight container for up to 4 weeks.