Gingerbread Grain Free Granola (Gluten-Free, Paleo)

You are going to want to keep a batch of this gingerbread grain free granola in the house at all times. It’s full of warm spices and is guaranteed to make your house smell like the holidays instantly! Grain free, gluten free, paleo and vegan.

I have to be honest; granola is one of those indulgences that I don’t keep in the house very often. I find it to be so difficult to have in the house and not eat handfuls at a time while I’m looking in the fridge for “real food”. Ummmm what? I have been more cognizant of this mindless eating and I can honestly say it is creating some pretty amazing changes in my body!( If this is something you need help with, pre-register for my next round, I’d love to help!)

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I like to have a grain free granola around for the times I get a sweet craving on my lower carb days. This granola is full of healthy fats (coconut, pumpkin, sunflower, hemp and flax seeds) and has very minimal added sugar (molasses and maple syrup).

You could change this recipe to include any mixture of nuts, seeds and coconut. I try to keep my grain free granola recipes allergy friendly so that I can have Dave help me recipe test (and so I’m not stuck eating the entire batch myself – see above about not having much self-control). Dave has a tree nut allergy as well as gluten sensitivity, so this grain free granola is right up his alley. In fact, I haven’t been able to find a granola that he can enjoy right out of the bag.

Luckily Dave isn’t very picky, but he does LOVE granola clusters. If you love them too, don’t worry I got you covered! To achieve those granola clusters, you just need some ground flax seed, nothing too difficult. In fact, you can make this entire recipe in one bowl in about 5 minutes prep time. My simple coconut paleo granola uses egg whites to bind the clusters but I wanted to make this a vegan version, so that everyone could enjoy it!

Whether you use a flax egg or an egg white to bind the granola, the trick is to use some ground flax meal to “bind” the clusters. Once you put them on the baking sheet, you will want to bake this for about 12 minutes. Take it out of the oven and carefully break up the granola into clusters, and return to the oven for another 4-5 minutes.

Once the granola is out of the oven, you will want to let it cool completely before you enjoy it. The flavor is the best when the seeds have a chance to cool down.

My favorite way to enjoy this gingerbread grain free granola is as a yogurt parfait! I used SoDelicious brand coconut yogurt, mixed with a half scoop of Nuzest Vanilla Protein (affiliate link), 4 ingredient paleo apple butter and a sprinkle of the gingerbread grain free granola! Pure bliss!

Gingerbread Grain Free Granola

This gingerbread grain free granola is the perfect snack or topping for your favorite sweet dish! Vegan, gluten free, grain free, paleo.

5 from 2 votes

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 10 servings

Calories: 221kcal

Author: Sam

Ingredients

• 3 tbsp ground flax
• 1/4 cup water
• 2 tbsp maple syrup
• 1 tbsp molassas
• 2 packets stevia
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 cup hemp hearts
• 1/2 cup pumpkin seeds
• 1 tbsp ground flax
• 1 cup sunflower seeds
• 1/2 cup finely shredded coconut flakes
• 1/2 cup large coconut flakes

Instructions

• Preheat oven to 350F
• Combine the 3 tbs. ground flax, water, maple syrup, molassas, stevia, cinnamon and ginger in a large bowl and let sit 2  minutes
• Add the rest of the ingredients to the bowl and mix well.
• Add parchment paper to a rimmed cookie sheet
• Spread granola on parchment as flat as possible 
• Bake for 12 minutes. Remove from oven and break up into clusters with spoon
• Place back in the oven for 4 minutes
• Remove from oven and allow to cool completely. Store in the fridge

Nutrition

Calories: 221kcal | Carbohydrates: 11g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Sodium: 7mg | Potassium: 230mg | Fiber: 4g | Sugar: 4g | Vitamin A: 0.7% | Vitamin C: 0.2% | Calcium: 4.5% | Iron: 13%

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