Crunchy Homemade Gluten Free Gingerbread Granola

‘Tis the season for everything eggnog, pumpkin, peppermint and gingerbread. This gluten free granola recipe is no different, as it is gingerbread flavored. Nature’s Path makes one where for everyone sold, they done one to a food shelter. However, unfortunately, it’s not gluten free. Once I saw it, I just had to create my own recipe. I used most of the ingredients they use, accept I used “gluten free” oats, added tons of nuts, some brown flax seed meal (it has more omega’s than golden flax seeds), agave and honey. I didn’t have any crystallized ginger, but omitted the rice starch intentionally. Because it contains evaporated cane juice sugar, it turns out crispier than the Gluten Free Granola Recipe I usually make. However, because it is sweet, I don’t need to add raisins or other dried fruit.

Crunchy Homemade Gluten Free Gingerbread Granola


Yield: Makes 6 servings

Crunchy Homemade Gluten Free Gingerbread Granola

Flavorful, crunchy, homemade gluten free granola with the flavors of the holiday season, gingerbread.


  • 2 cups certified gluten-free rolled/whole oats
  • 1-1/2 cups nuts (almonds, walnuts and/or pecans), coarsely chopped
  • 1/4 cup brown flax seed meal (golden, if desired)
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3 Tablespoons oil (I use lightly flavored olive oil)
  • 1/4 cup unsulfured molasses
  • 1/4 cup agave syrup
  • 1/4 cup evaporated cane juice sugar (or granulated sugar)
  • 2 Tablespoons organic honey
  • 1 teaspoon pure vanilla extract
  • 1 cup cranberries (optional)


  1. Preheat oven to 275ºF.
  2. Add the oatmeal, nuts, flax seed meal, salt, cinnamon, ginger, and cloves to a bowl; and stir to combine.
  3. Add the oil, molasses, agave, sugar, honey and vanilla and stir until all ingredients are distributed
  4. Transfer mixture to a rimmed baking sheet bake for 30 minutes, stirring once midway through baking.
  5. Remove pan from oven and transfer to a wire rack until cool. Stir in dried cranberries, if using. Serve immediately or store in a resealable/zipper storage bag.

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