Gingerbread Granola For A Gluten-Free Holiday

by Maggie on December 8, 2011

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Since I shared my Pumpkin Granola for Gluten-Free Holiday’s Favorite Thanksgiving Dishes, I thought it would be fun to create a Christmas-themed granola recipe for this week. And that’s when Gingerbread Granola was born, because what’s Christmas without gingerbread flavors?

As you can probably tell by now, we LOVE granola around here. And this recipe is a winner (if I do say so myself). It doesn’t need to be Christmas to have a bowl or a handful of this Gingerbread Granola, it’s too tasty to bake once or twice a year.

I think it’s truly delicious and I can’t wait for you to try it! Feel free to make nut and seed substitutions as necessary. I find granola to be pretty forgiving as long as you stick to the measurements and liquids.

Gluten-Free Gingerbread Granola

This granola makes a fabulous gift for friends and family.

3 cups quinoa flakes
2 cups certified gluten-free oats (we use Creamhill Estates )
1 cup raw pecans
1 cup sesame seeds
1 cup roughly chopped raw almonds
¾ cup coconut oil, liquefied
½ cup unsweetened apple sauce
¼ cup brown rice syrup
¼ cup unsulphured molasses
½ tsp ground cloves
½ tsp ground ginger
2 tsp ground cinnamon
1 tbsp vanilla


1 cup raw pumpkin seeds
½ cup flax seeds or chia seeds
1 cup chopped and pitted dates
½ cup hemp seeds

Line a large baking tray with parchment. Preheat oven to 325 degrees.

Combine the oats, seeds, and nuts in a large bowl (I use my almighty KitchenAid
mixer). Combine the oil, apple sauce, syrup, and vanilla in a small bowl. Add to the dry ingredients and mix thoroughly.

Spread on prepared baking sheet and bake at 325 degrees for 30-35 minutes. You MUST watch this and stir regularly to prevent from burning. The edges like to brown faster so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 10 minutes after that.

I also dehydrated a batch of this granola and it was equally delicious. Set your dehydrator to 112 degrees and dehydrate for approximately 4-5 hours. I peek in after two hours and give it a little stir.

We have used buckwheat flakes too. If you can’t tolerate any kind of oats, try using all quinoa oats and buckwheat flakes. We’ve done this before and it does work.

We store our granola in a glass bowl or jar with an air-tight lid. After a few days we usually put what’s left in the freezer and eat it right out of the freezer (cold granola is my fave).

Nut-Free? Try adding some of Enjoy Life’s Nut-Free Trail Mix immediately after the oats and other nut-free ingredients have finished baking. Combine and let cool. You could also substitute seeds for the nuts in this recipe.

Previous posts in this Gluten-Free Holiday series include:

A Gluten-Free Holiday I: Healthier Through The Holidays hosted by Simply Sugar & Gluten-Free .
A Gluten-Free Holiday II: Thanksgiving Favorites hosted by Cook It Allergy Free.
A Gluten-Free Holiday III: Edible Gifts hosted by Tasty Eats at Home.
A Gluten-Free Holiday IV: Holiday Entrees and Side Dishes hosted by Daily Bites.

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{ 17 comments… read them below or add one }

Ricki December 8, 2011 at 10:54 am

How Fabulous does that look?! Who would have thought to make Gingerbread Granola. . . .well, you! And I’m so glad you did. :D


Alta December 8, 2011 at 11:52 am

Yum! Gingerbread in a granola? This is definitely something I could get into.


Kim - Cook It Allergy Free December 8, 2011 at 11:55 am

What a phenomenal idea! Gingerbread Granola? My kids would devour this in a heartbeat. And your photos are just gorgeous and so so very festive! ;)


Shirley @ gfe December 8, 2011 at 12:52 pm

Maggie, this granola is brilliant!! I adore gingerbread. Will make this recipe soon and report back. ;-)



Joyce December 8, 2011 at 1:30 pm

Looks delicious! What a great holiday idea.


Annie December 8, 2011 at 1:46 pm

My goodness this looks good! All the yummy flavours of gingerbread without the (dare I say) subpar texture (never been a big fan). I’ll let you know how it turns out!


Kristin @ Peace, Love and Muesli December 8, 2011 at 2:59 pm

I am making this RIGHT NOW! We are desperate for some breakfast diversity.


Natalie December 9, 2011 at 12:49 am

Do you have a suggestion for a substitute for those of us that can’t tolerate even the gluten free oats? I would love to make granola, but I can’t eat oats. I would love to find a substitute product for granola mixes and the like.


Alisa December 9, 2011 at 11:01 am

I love making gingerbread granola, but your recipe is so unique, I love it! I’m going to attempt to Pin it – Pinterest has been finicky lately.


helen heming December 10, 2011 at 6:55 am

Sounds great – gonna pick up ingredients today!


pat johnson December 10, 2011 at 9:09 am

Looks so delicious, My daughter just loves granola. Will definately give this a try.


Betsy December 14, 2011 at 9:26 am

I am bookmarking this page. My 2yo would LOVE this – it’s so hard to find really good GF granola.


Kirsten M December 14, 2011 at 3:08 pm

Where do you find your quinoa and buckwheat flakes?


Kelly December 15, 2011 at 11:08 am

New favorite holiday recipe…. Orange spice nuts! Made them last nite. Divine!


Micki December 15, 2011 at 12:20 pm

This looks awesome. I might use it as a holiday gift for neighbors!


Jill December 15, 2011 at 8:39 pm

I love to make granola bars and share them with friends as special treats. They love it!


Jill December 15, 2011 at 8:47 pm

I have “liked” you on Facebook.


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