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
Why You'll Love This Recipe
No Refined Sugar: This Healthy Gingerbread 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 Healthy Gingerbread Granola is reminiscent of your favorite holiday cookie!
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
Food to Live Organic Unsweetened Wide Flake Coconut
Food to Live Organic Unsweetened Fine Shredded Coconut
Food to Live Organic Roasted & Salted Pumpkin Seeds
Frontier Co-Op Organic Korintje Cinnamon
Carapelli Organic Extra Virgin Olive Oil
Food to Live Organic Coconut Sugar
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Spatula
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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.
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 teaspon 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.
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