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Gingerbread Granola

A crunch refined sugar-free granola that tastes like the holidays!

Course Breakfast, Snack
Keyword gluten free, healthy fats, Minimal Ingredients, refined sugar-free
Prep Time 5 minutes
Cook Time 30 minutes
Servings 10 servings


  • 2 cups Gluten-Free Oats
  • 1/4 cup Pecans
  • 1/4 cup Pumpkin Seeds
  • 1/4 cup Chia Seeds
  • 1/2 cup Toasted Coconut Chips
  • 1 tsp Gingersnap seasoning *I used primal palate
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Cardamom
  • 1/2 tsp Salt
  • 1/2 cup Pure Maple Syrup
  • 2 tbsp Almond Butter
  • 1 tsp Vanilla Extract


  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.

  2. In a large bowl, add all the ingredients except for the maple syrup, almond butter and vanilla extract. Stir together to combined the ingredients.

  3. In a small bowl, whisk together the maple syrup, almond butter and vanilla extract. You may want to heat the maple syrup and almond butter for 30 seconds in the microwave to make it easier!

  4. Pour the maple syrup mixture over the other ingredients and stir until everything is thoroughly coated.

  5. Pour the coated ingredients onto your prepared baking sheet. With a spatula or your greased hand, lightly pat the ingredients until they are an even layer and everything is touching.

  6. After baking for 30 minutes. remove the pan and let it sit without disturbing the granola for at least 20 minutes. (longer if you want really chunky granola)

  7. Break it apart and store in an airtight container for about a week.