Simple, healthier-than-usual granola that’s easily gluten-free, vegan, and reminiscent of a gingerbread cookie.
Hello, Internet? Are you able to fit in one more recipe for gingerbread granola?
I don’t know… there are a ton of gingerbread granola recipes here already. Like many credit cards during this time of year, we may be maxed out.
Oh, come on! You can’t squeeze in one more? I mean, you’ve got to have about a billion recipes for chocolate cake, buttermilk pancakes, and chocolate chip cookies. Not to mention all the cat videos.
Fine, we might be able to fit you in. Is there anything different about this granola recipe? Is it vegan or paleo or gluten-free or ‘the best ever granola recipe’?
Well, I have no idea whether it’s ‘the best ever granola recipe’, as I haven’t tried every other granola recipe out there. It’s certainly addictive, though! Like many granolas, this granola is completely vegan. Unless you decide to throw in some chocolate chips (even then, you can find vegan dark chocolate chips).
The recipe isn’t paleo because the main ingredient is rolled oats. How would one make a paleo granola recipe anyway? Never mind, I’ll let someone else solve that mystery.
The granola will be gluten-free if you use certified gluten-free oats. (But it should be noted that some GF folks cannot tolerate oats, so it’s a good idea to double-check before giving this granola to someone who can’t eat gluten).
Okey-dokey. Granola is ordinarily loaded with sugar and oil. Is this one?
The recipe doesn’t call for oil. Instead, two tablespoons of almond butter ensure the granola is nice and crunchy, and add a cookie-like flavor. If, like me, you use natural almond butter (i.e. almond butter made purely from almonds) then there’s no oil in the recipe at all. (Other than the oil naturally occurring in almonds, of course).
In terms of sugar, the recipe calls for ¼ cup of maple syrup, and 2 tablespoons of blackstrap molasses. This doesn’t seem like a lot of sugar to me, considering this is a granola recipe. But we all have different ideas about what counts as ‘a lot’ of sugar. If you don’t have any blackstrap molasses, try regular molasses, treacle or golden syrup.
Why do you love blackstrap molasses so much?
They taste like concentrated brown sugar to me! Wait, how did you know I love blackstrap molasses?
I’m the Internet and I know everything. And now it’s pouring with rain outside, so I’m going to randomly cut out on you (mwah ha ha!).
- ¼ cup (60mL) maple syrup
- 2 tablespoons (35g) almond butter
- 2 tablespoons (30mL) blackstrap molasses
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 ½ cups (260g) rolled oats
- ⅓ cup (30g) sliced almonds
- ⅓ cup (55g) whole almonds
- Preheat the oven to 340°F (170°C). Line a large baking sheet with non-stick paper.
- In a large bowl, whisk together the maple syrup, almond butter, blackstrap molasses, vanilla extract, ginger, cinnamon, cloves and salt.
- Add the rolled oats, sliced almonds and whole almonds. Mix until well combined.
- Transfer the mixture to the prepared baking sheet. Bake for 19 - 22 minutes, rotating the baking sheet halfway through, or until the granola is golden brown. Avoid mixing or stirring the granola.
- Allow the granola to cool completely. Once cooled, break it into chunks and store in an airtight container.
When done, the granola should be a little crunchy (especially around the edges of the tray), however, it will become crunchier as it cools.
Don’t mix the granola around during baking, or while it’s cooling.
After the granola has been cooked and cooled, you may wish to add about ⅓ cup of dried cranberries, raisins, candied ginger, chocolate chips, cinnamon chips, or Christmas candies.