Gluten-free gingerbread granola is made with wholesome nuts, seeds, oats, and gingerbread cookie crumbs. This healthy, toasted granola is a must-have at the Christmas breakfast table and a perfect way to use these leftover cookies.
You could even use that gingerbread house in the granola if it’s not all dusty yet (or made with unedible ingredients). Gingerbread houses just tend to be very sugary.
What Makes Granola Healthy?
You get to choose all the ingredients for homemade granola and make it as healthy as you like.
So pick a healthier oil instead of canola and healthier sweetening instead of sugar or sugar syrup.
You can read below more about the ingredients (and their substitutes) I have chosen for this recipe.
Ingredient Notes and Substitutes
For gluten-free granola, make sure to choose gluten-free rolled oats. Oat is naturally gluten-free, but that doesn’t mean all oatmeal is. Oats are often grown and processed in the same fields and facilities as other gluten-containing grains. So check the packaging for a gluten-safe option.
Oats are an easy and very healthy option as they are packed with fiber and protein, but you can try buckwheat and quinoa as well or a mix of these three.
Quick oats are not perfect for granola, so choose old-fashioned rolled oats.
Almonds and Pecans
Almonds and pecans are my favorite nut combo.
Hazelnuts, walnuts, cashews are good in granola too. Choose your favorites!
For a more regular-sized consistency, chop the nuts. I never do that because roasted nuts are sooooo good and can be snacked straight from the granola jar. Instead, I always use more nuts than the recipe requires.
The sunflower seeds taste great when roasted, and because of their size, they do not burn in the oven.
Gingerbread Cookies and Gingerbread Spice
Crush some gingerbread cookies and mix them into the roasted and cooled granola.
The gingerbread seasoning is already put in the oven with the other ingredients, and it can also be left out, but it makes the roasting granola smell fantastic. Or substitute the spice mix with approximately the same amount of ground Ceylon cinnamon, cloves, and cardamom,
Use a mild-tasting oil such as coconut, avocado, or sunflower. Or the less healthy option; canola. I like to use olive oil sometimes too. It might taste quite strong, but I actually like that taste a lot.
Maple syrup and honey are the healthiest options. Coconut syrup is an excellent choice for a Christmas granola, or molasses, traditionally used in gingerbread cookies.
Using coconut syrup or molasses, you’ll get super crunchy granola with big, delicious lumps of goodness to chomp.
With honey and maple syrup, the granola is loose but still crunchy.
Dried Fruit and Berries
Especially dried cranberries are a spot-on addition to holiday granola.
Also, raisins, dried figs, and dates are suitable.
How to Store Homemade Granola?
Make sure the granola has thoroughly cooled. Then put it in a glass jar that you can close with an airtight lid.
The granola will keep for at least four weeks.
See also these granola-related recipes:
Gluten-free and Vegan Gingerbread Granola
- 210 g gluten-free rolled oats
- 100 g almonds
- 100 g pecans
- 65 g sunflower seeds
- 1 tablespoon gingerbread spice mix
- 50 ml coconut oil
- 50 ml maple syrup
- 100 g gingerbread cookies
- Preheat oven to 150 C / 300 F.
- Measure oats, almonds, pecans, and sunflower seeds in a large bowl.
- In a small bowl, mix the coconut oil and maple syrup.
- Pour the oil-syrup mixture into the dry ingredients and stir until all the dry ingredients are moist.
- Spread the granola on a baking sheet lined with parchment paper.
- Roast for 20-30 minutes in the oven. Stir or break a little after about 15 minutes.
- Let cool on the baking tray.
- Crush the gingerbread cookies and mix them into the granola.
- If you use dried fruit or berries, mix them in too.
- Store in an airtight container.