This vegan nut free gingerbread granola is a sweet Christmas snack or gift! Sweet, spiced, super crunchy, made with 6 healthy ingredients, gluten free, and naturally sweet.
I know I did gingerbread week last week, but I have one more gingerbread treat for you before Christmas is gone for another year. Okay fine, two more. I just can’t resist the rich spice flavor, it is SO reminiscent of Christmas for me, I love it so much!
Last week we talked about chocolate chip gingerbread bars, classic cut out gingerbread cookies, and a rich gingerbread cheesecake. Today’s vegan nut free gingerbread granola is a more snack/breakfast friendly sweet. It couldn’t be more simple to throw together on a meal prep Sunday for healthy snacks for the week, or a random Wednesday morning when you get a granola craving.
Ingredients for vegan nut free gingerbread granola
- Rolled oats: I use old fashioned, rolled oats for the best texture and healthy whole grains.
- Buckwheat groats: buckwheat can be tricky to find at the grocery store, but I love this brand. It’s super nutrient-dense and SO crunchy.
- Pumpkin pie spice + ground ginger: these warming spices bring out more gingerbread flavor.
- Date syrup: date syrup helps the granola stick together into great clusters, and sweetens it naturally.
- Molasses: molasses gives deep, rich flavor, which is a must for anything gingerbread.
Tips for making vegan nut free gingerbread granola
- Let the granola sit out after baking. After baking, let the granola sit out for a couple hours at room temperature. This is when it gets super crunchy!
This vegan nut free gingerbread granola is perfect on its own with some nondairy milk, sprinkled over smoothie bowls (if it isn’t freezing where you live this time of year!), or of course, by the handful on your way to some fun Christmas activity. Crunch is the most important part of granola, and of course, that doesn’t disappoint here. The combo of oats and extra crunchy buckwheat groats makes for the best textures. The flavor is the perfect balance of sweet and spiced, and it totally gives me all the best holiday feels.
Oh, and you can definitely throw in some raisins or chocolate chips if you’re feeling fancy. I learned from these bars that chocolate + gingerbread = a dream.
Xo,
Sara
Vegan Nut Free Gingerbread Granola
Ingredients
- 2 cups rolled oats
- 1 cup buckwheat groats
- 1 tbsp pumpkin pie spice
- 1 tsp ground ginger
- 1/4 c + 2 tbsp date syrup – I used the Date Lady brand
- 2 tbsp molasses
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oats, buckwheat, pumpkin pie spice, and ground ginger.
- Add the date syrup and molasses, and stir until the oat/buckwheat mixture is evenly coated.
- Line a baking sheet with a nonstick mat or parchment paper and pour the granola onto the sheet, spreading it into an even layer, then bake for 20 minutes.
- Allow the granola to cool for 1-2 hours on the counter – this is when it will get crunchy!
- Add in raisins, chocolate chips, nuts, etc. if desired.
