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

TO ADD AFTER IT’S BAKED:

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.

NOTES:
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.