HO HO HO, amazing Gingerbread Christmas Granola is here! The perfect snack or breakfast to get you in the holiday spirit! This gluten free granola is loaded with the festive flavours of cinnamon, ginger and molasses. It is a healthy vegan breakfast that is so fitting during the holiday season, and it is so easy to prepare. Don’t even get me started on the aroma that will fill your kitchen as it is baking in the oven, that smell alone is bound to get you feeling jolly.
how to make chunky gluten free granola
I like my granola broken into large pieces, so I made this gingerbread granola extra chunky! Big pieces, perfectly sweet, and Picky Husband Approved. The key to making your Christmas granola chunky is to have some binding agents in the mixture. This is where the coconut oil, flax meal and maple syrup come into play. But they only hold the granola together if (and this is the most important part) you press the granola down firmly on the baking sheet before popping it in the oven. There is no flipping the granola halfway through either. You just have to leave it be. Once it’s cooled you can start breaking it apart with your hands, making as big of pieces as you desire. When I figured this trick out many moons ago, I was blown away by how easy it was!
This healthy gluten free granola has gorgeous flavours of ginger, cinnamon, and molasses. It truly tastes as if you’ve just eaten a gingerbread man for breakfast. I’ve been nibbling on this granola for the last week and I have to say it is completely addicting. I have to admit, I don’t think one batch is going to last me the week. But if this Christmas granola is only here for the holiday season, I might as well go all out and eat as much of it as I can!
finding the right gluten free products
If you strictly need this granola to be gluten free (for celiacs) make sure you buy certified GF products. As there is cross-contamination even if you know oats (for instance) don’t naturally have gluten in them. It’s always a good idea to be overly cautious and only buy products that specify they are gluten free.
here are a few reasons why I love this Christmas granola, so listen up!
- This gluten free granola is super versatile I’ve been munching on it just as it is, but it’s also pretty great with coconut yogurt, topped with fruit, or just in a bowl with almond milk. I’ve even taken it for lunch, keeping the granola separate from the milk/yogurt until I am ready to eat it. And if you aren’t into the gingerbread flavours (ginger and molasses) in this granola, you can omit them. I would just add more like 1/3 cup of melted coconut oil instead. Then you have regular granola, which is still tummy growling and drool-worthy.
- The combination of the spices, molasses, maple syrup and toasted nuts baking in the oven is enough to make you start salivating. The aroma truly smells of Christmas. While you patiently wait for your gingerbread granola to finish baking, the smell of the flavours will expand into your kitchen and have you looking forward to the timer going off.
- I have a sweet friend who actually made this gingerbread granola for her family for Christmas gifts. She made a few batches and put them in ribbon tied mason jars. Her family were huge fans! So instead of dropping off Christmas cookies this year to friends and family, why not try something a little different, but still festive. This gluten free granola won’t let you down.
This Christmas granola is gluten free, vegan, protein-rich, and flavourful. This is a perfect holiday season breakfast to munch on as you plan Christmas dinners, Christmas parties, shopping lists and decorating lists. This gluten free granola will give you the energy to enjoy the season and will bring a little extra jolliness out in you. Let this gingerbread goodness change your expectations of breakfast for the better.
- 3 cups oats (gluten free certified, if necessary)
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp sea salt
- 3 tbsp ground flax (flax meal)
- 1 1/2 cups mixed raw nuts (almonds, pecans, sunflower seeds, pumpkin seeds)
- 1/4 cup coconut oil (melted)
- 1/3 cup maple syrup (plus 2 tbsp)
- 1 tbsp molasses
- 1 tsp vanilla
- 1/3 cup raisins (added after the baking process)
- Preheat the oven to 300F.
- Add the dry ingredients together and mix.
- Melt the coconut oil and then add all the wet ingredients together. Add wet mixture (molasses, coconut oil, vanilla and maple syrup ) to the oat mixture. Toss until evenly covered.
- Line a baking sheet with parchment paper, pour the granola mixture on the sheet. Then firmly press the granola down, so it is packed tightly together. This is what will help the granola be extra chunky!
- Bake for 30-40 minutes- turn the tray at 20 minutes. Check after the thirty-minute mark, the granola should look golden but not too dark. Important to let it cool for at least 10 minutes. Once cooled you can break up the pieces into whatever size you want your granola to be! Option to toss in raisins when you are breaking up the granola.