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Vegan Gingerbread Granola

I'm a little obsessed with gingerbread anything so why not make a granola to boot! It's that time of year for nutmeg and all spice my friends.

I think you all know how much I love making granola. I have a few recipes on here already but I have never added one QUITE so festive🎄 My friend @drtarasunshine and I love collaborating on recipes but truth be told I think we use the time to get together more. Having found this connection with her has been one of the highlights of my last two years. Pretty cool that Instagram offered us a platform for REAL LIFE CONNECTION when meeting our insta fam happens all too rarely.

On that note, I have connected to a few of my friends on my feed. When possible, I throw out the possibility of meeting in the flesh. Half of us feel like we know each other anyway and the actual meeting is more a formality

To the GRANOLA!! This is a must for your holiday breakfasts. You can sprinkle it on literally everything. Use your imagination and run wild

Vegan Gingerbread Granola

Teri-Ann Carty
I'm a little obsessed with gingerbread anything so why not make a granola to boot! It's that time of year for nutmeg and all spice my friends.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast


  • oven


  • cups gluten-free old-fashioned rolled oats
  • 1 cup raw pecans (roughly chopped)
  • ½ cup raw walnuts (roughly chopped)
  • ½ cup raw almonds (roughly chopped)
  • ½ cup raw pumpkin seeds
  • ½ cup dried cranberries (soaked in warm water for 30 minutes or add after baking)
  • ½ cup unsweetened desiccated coconut
  • 2 tbsp shelled hemp seeds
  • 2 tbsp chia seeds
  • 1 tbsp gingerbread spice mix
  • ¾ tsp sea salt
  • ½ cup pecan butter
  • ½ cup olive oil
  • cup pure maple syrup
  • ¼ cup blackstrap molasses
  • 1 tsp pure vanilla extract


  • Preheat the oven to 325 (convection if you have).
  • Mix all dry ingredients together and set aside.
  • In a small pot combine all wet ingredients until combined. Add wet to dry and mix until fully combined.
  • Spread evenly on two cookie sheets and place in a preheated oven.
  • Bake for 20 minutes, turn the pans and bake for 10 more. Allow to cool completely before using a spatula to break up into clusters. 
Keyword dairy free, gingerbread, gluten free, granola, plant based, seasonal, vegan

14 Responses

    1. Hey Ann, for a gingerbread spice mix I typically use:

      2 Tbsp ground allspice
      2 Tbsp ground cinnamon
      2 Tbsp ground ginger
      1 Tbsp ground cloves
      1 tbsp ground nutmeg
      Pinch ground black pepper

      Whisk in a bowl and transfer to an airtight jar.

      In November I will be sharing more details about this!

  1. Made this today and it’s so delicious! It’s like I’m eating fall and sweater weather for breakfast (or desert with a scoop of ice cream or a baked apple). I will definitely keep on my granola rotation and may even bump up the spice just a bit for the added punch I like.

  2. I’ve made this a couple times. It’s delicious! The last time I reduced the olive oil to 1/4 cup and it’s still delicious. My daughter loves this granola!

  3. I realize that the oil is important- however, I am
    Oil free. Is there anything else you could use to bind this?
    Thank you! 😊

    1. Hey Jenna, I haven’t tried making the recipe oil free BUT given your restrictions I would increase the nut butter and maple syrup in the granola to make up for the lack of oil. I can’t guarantee results but that’s what I would try! Best of luck and let me know how it goes.

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