I love granola because it makes a quick breakfast paired with dairy-free milk or dairy-free yogurt. It also works on its own as a snack. Around the holidays, I make seasonal varieties, including this gingerbread granola made with traditional gingerbread spices and molasses.
Oats are naturally gluten-free, but they’re often cross contaminated with wheat, so make sure you purchase gluten-free rolled oats for this recipe. I buy Bob’s Red Mill Old Fashioned Rolled Oats because they’re certified gluten-free. There are other brands of gluten-free oats, so check online or in your local supermarkets.
Don’t make the mistake of using quick-cooking rolled oats. Yes, I did this, and my granola turned into a sloppy mess. Quick-cooking oats are rolled thinner, so they cook more quickly, which is great for oatmeal, but makes for mushy granola.
For an extra holiday boost, I add sweetened dried cranberries to this granola. I use dried cranberries a lot, despite their sugar content, because they give a sweet-tart note to many dishes. If you prefer your gingerbread pure, omit the dried cranberries. This granola is sweetened with coconut sugar, erythritol, and stevia instead of refined sugar.
To me, granola isn’t granola without nuts. Gingerbread is sometimes made with walnuts (not my favorite), but the softer texture of walnuts works well in this granola. You can substitute almonds, pecans or pepitas, or omit the nuts if you prefer.
Serve this granola with dairy-free milk or dairy-free yogurt. I like to eat it with dairy-free yogurt. Commercial brands of dairy-free yogurt have shown up in my local organic supermarket recently made from almonds, cashews, oats and coconut. Try a few and see which ones you like. I make coconut milk yogurt out of canned coconut milk and probiotic capsules. I love it, but it’s more expensive than the commercial varieties.
This granola is flavored with gingerbread spices, making it a perfect holiday season breakfast or snack.
- 1.5 cups gluten-free rolled oats
- 1/2 cup chopped walnuts
- 1/3 cup dried cranberries (sweetened or unsweetened)
- 1/4 cup gluten-free flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons coconut sugar
- 2 tablespoons monkfruit/erythritol
- 1/4 cup cashew butter
- 2 tablespoons molasses
- 1/2 teaspoon vanilla
- 1/4 teaspoon liquid stevia
Preheat oven to 300 degrees F.
Line a baking sheet with parchment. Set aside.
In a small bowl, whisk together the spices with the sweeteners. Set aside.
In a medium bowl, stir the rolled oats, walnuts, cranberries together.
Stir in the flour until thoroughly coated.
Stir the spice mixture into the oat mixture.
In a small bowl, whisk together the cashew butter, molasses, vanilla and stevia.
Stir the cashew butter mixture into the oat mixture. You may need to use a metal spatula or wooden spoon to break up the larger chunks. The dry ingredients should be completely incorporated into the granola.
Spread the granola onto the prepared pan.
Bake at 300 degrees F for 30 minutes, stirring halfway through.
Remove from oven, and allow to cool.
Store on the counter in an airtight container for up to 3 days or in the fridge for up to 1 week.
Put 1.5 cups of gluten-free rolled oats into a bowl.
Stir in dried cranberries and chopped walnuts.
Mix in the flour until the oat mixture is thoroughly coated.
Stir in the spices and sweeteners.
Mix the cashew butter with molasses.
Stir the wet mixture into the dry ingredients. Break up larger clumps with a spatula.
Spread the granola onto a parchment covered baking sheet, and bake at 300 degrees F for 30 minutes, stirring halfway through.
Serve for breakfast with dairy-free milk or dairy-free yogurt, or all alone as an anytime snack.