I’m so excited to be sharing this delicious and healthy version of gluten free cereal. This gingerbread gluten free granola is so good and one of my favorite winter recipes with the warming spices, rich molasses flavor, and touch of sweetness. This granola recipe is allergy friendly, vegan, and nut free.
Ingredient Notes
Dry Ingredients: One thing I love about homemade granola is how versatile it is. You truly can add whatever you have in the pantry to oats and it will taste good. I provide specifics that I think taste good in this recipe to keep it a nut free granola, but you can sub out the seeds for your favorite nuts, like walnuts or almonds.
One thing to note is that, although oats are naturally gluten free, they often encounter cross contamination during the processing and packaging of them. This is why it is important to use certified gluten free oats if you have a gluten allergy or celiac disease.
This granola recipe also calls for a combination of gingerbread spices, including cinnamon, ginger, and nutmeg. They really pull this recipe together!
Wet Ingredients: The wet ingredients in this recipe are a combination of pumpkin puree, maple syrup, oil, and molasses to keep it a completely vegan granola. The pumpkin and molasses are important for that rich, grounding gingerbread flavor. The molasses and maple syrup add the perfect amount of sweetness without being overbearing like some store bought cereals can be. We’re keeping this a low sugar granola and healthy granola!
How do you make granola? It’s super easy! All you do is mix everything together in a big bowl and bake it. One key to getting evenly crunchy homemade granola is to spread your mixture evenly over a baking sheet. Then you want to mix it regularly during the baking process so that all of the granola bakes evenly. You also want to make sure not to over bake it. Granola can burn quickly, so you want to keep an eye on it and take it out before you think it’s done. Homemade granola hardens as it cools and that is where the crunch will come from.
Gluten Free Gingerbread Granola
Ingredients
- 3 cups gluten free oats
- 1 cup pumpkin seeds*
- 1/2 cup hemp seeds*
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp flaky sea salt use 1/2 tsp regular salt if you don't have flaky
- 1/4 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup olive oil melted coconut oil also works or another neutral oil
- 1/4 cup molasses
Instructions
- Preheat oven to 350F.
- Mix the oats, pumpkin seeds, hemp seeds, spices, and salt together in a large bowl.
- Combine the pumpkin, maple syrup, oil, and molasses together in a small bowl.
- Add the wet ingredients to the dry and mix to combine well so all the dry ingredients are coated.
- Spread the granola mixture over a large, parchment lined baking sheet in an even layer.
- Bake for 15 minutes then mix the granola and bake for another 15 minutes. The granola is done when it starts smelling fragrant and the granola around the edges of the pan are starting to really brown. Let the granola cool at room temperature, it will harden up and get nice and crunchy!
- I like to store my granola in the freezer. It keeps it crunchy and fresh! Either way, be sure to keep granola stored in an airtight container.
Notes
