Healthy Gingerbread Granola
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This Healthy Gingerbread Granola is made with extra virgin olive oil, cinnamon, ginger, and cloves for a holiday breakfast that is naturally gluten free and refined sugar free. Feel good about indulging this holiday season with this lightly spiced Healthy Gingerbread Granola!
If you’re looking for more homemade granola recipes, check out some of my other favorites like my Chocolate Olive Oil Honey Granola, Maple Cinnamon Olive Oil Granola, or my Honey Coconut Granola.

Table of Contents
I am obsessed with gingerbread, to say the least. It's the one Christmas flavor that I look forward to the second it starts to get cold outside. And, I enjoy it well into the new year! So, of course I wanted to make a healthy granola with this iconic flavor so I could justify my indulgence every single day of winter!
This healthy granola also makes the best Christmas breakfast! Enjoy this healthy Gingerbread Granola with milk, yogurt and fruit, or even just by the handful as you lounge around on Christmas day.

Why You'll Love This Recipe
No Refined Sugar: This healthy granola is free of refined sugar. I use coconut sugar, honey, and maple syrup in this lightly spiced granola making it a much healthier option for breakfast, especially during the holidays when you’re indulging in so many other sweets!
Gingerbread Spices: This Healthy Gingerbread Granola is lightly spiced with my favorite gingerbread spice trio: cinnamon, ginger, and cloves! This makes the perfect Christmas breakfast as it's reminiscent of your favorite holiday cookie but it's perfectly acceptable to eat for breakfast!
Healthy Fats: This Healthy Gingerbread Granola has so many healthy fats! I use extra virgin olive oil, coconut, and pumpkin seeds which are all healthy fats that will keep you going all day long.

Ingredients
- Coconut: I use both organic unsweetened wide flake coconut and organic unsweetened fine shredded coconut in this granola.
- Oats: I use organic rolled oats. If you're gluten free, just be sure you're buying gluten free certified oats.
- Pumpkin Seeds: I use organic pumpkin seeds for added health benefits.
- Spices: I use organic cinnamon, ginger, and cloves to create the iconic gingerbread flavor. I believe these three spices are all you need!
- Olive Oil: I use organic extra virgin olive oil in this recipe for healthy fat. This also creates a really crispy granola, which I love!
- Honey: This is sweetened with organic raw honey.
- Coconut Sugar: I also use a little bit of organic coconut sugar for sweetener.
- Maple Syrup: And, last I use organic maple syrup. This adds sweetness and adds to the gingerbread flavor.
- Salt: Make sure to use a fine sea salt.

Tools Needed
- Scale: Use a digital food scale for the best results.
- Small Pot: I use a small pot to heat the honey, coconut sugar, olive oil, and maple syrup.
- Mixing Bowl: You'll need a large mixing bowl to mix up the oats, coconut, pumpkin seeds, and spices.
- Spatula: You'll need a spatula to mix everything together.
- Baking Sheet: I use a half sheet pan to bake this granola.
- Parchment Paper: I use Kana nontoxic parchment paper. This is necessary in this recipe, otherwise the granola can stick to the pan a lot, so don't skip the parchment paper.
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Step by Step Instructions
Step 1
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, cinnamon, cloves, and ginger. Mix together.
Step 3
In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. Continue to cook and stir until the sugar has dissolved. Remove from the heat.
Add the salt into the olive oil mixture and stir to combine completely.









Step 4
Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
Step 5
Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet. (If you're baking at high altitude, be sure to follow the high altitude instructions that are in the Notes at the bottom of the recipe!).

Baker's Tips
- Make sure to use parchment paper! This granola clumps up into beautiful crunch clusters, so that means it can stick very easily to the pan. So parchment paper is key! My favorite nontoxic parchment paper is from Kana, use code MIMIBAKES for 10% off your order!
- I use extra virgin olive oil in this granola which I love! I have been obsessed with olive oil granola, making my Chocolate Olive Oil Honey Granola, Chocolate Peppermint Olive Oil Granola, and my Maple Cinnamon Olive Oil Granola. Canola oil will also work, but it won't be as healthy. But, if you want to use coconut oil, I think that would also work very well!
- If you don’t have pumpkin seeds you can use almonds, walnuts, or pecans in place of them.
- The granola may seem wet when it comes out of the oven, that is okay, it will harden up as soon as it cools!
- Make sure to store granola in an airtight container. I store granola in a glass jar in the pantry.
- You can freeze granola in a zip bag or airtight container too.

FAQ's
You can enjoy this healthy Gingerbread Granola so many ways! I love it with just plain milk (or coconut milk) for a healthy cereal. You can also enjoy this with yogurt and fresh fruit. And, because this makes such great clusters, it makes the perfect little snack!
If you don't have coconut sugar you can replace it with 57 grams (¼ cup) organic cane sugar. I just like to use coconut sugar as it's a little healthier and I don't like to eat a lot of sugar for breakfast. But, either one will work just fine!
Yes, if you want to add nuts you can do that. I would recommend adding about 85 grams (3 ounces) of nuts. I think almonds or pecans would be a great choice in this recipe!
The best way to store homemade granola is in an airtight container in the pantry. It will last for up to 1 month.

Craving More?

Healthy Gingerbread Granola
Ingredients
- 298 grams rolled oats
- 85 grams unsweetened wide flake coconut
- 57 grams unsweetened fine shredded coconut
- 57 grams roasted and salted pumpkin seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ cup extra virgin olive oil
- 127 grams raw honey
- 57 grams coconut sugar
- 44 grams maple syrup
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, cinnamon, cloves, and ginger. Mix together.
- In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. Continue to cook and stir until the sugar has dissolved. Remove from the heat.
- Add the salt into the olive oil mixture and stir to combine completely.
- Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
- Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet.
- Store in an airtight container for up to 1 month.
Video
Notes
Nutrition
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