Gingerbread Granola [vegan, gluten-free]

This Gingerbread Granola is super simple to throw together and only takes 30 minutes! Giant clusters, vegan and gluten-free.

Yes, this is happening. But are you really surprised? Let’s be real.

Ever since my first granola recipe, I’ve become slightly obsessed with creating any kind of flavor concoction and texture combination I can think of to keep my granola arsenal loaded. And with Thanksgiving upon us this week, #pumpkinspiceeverything will no longer be #trending. (Okay, enough with the hashtags.) And since we all know what seasonal flavor comes next, it’s safe to assume gingerbread will be around for a while. At least in the blogosphere. Plus you know what I love about gingerbread? It goes great with chocolate. Any seasonal flavor and spice that pairs well with chocolate, I’m SOLD.

I didn’t put chocolate in granola this go around, sadly enough. But I DID use the traditional flavors of gingerbread and create a fairly simple granola for you all. I left out the protein powder this time (shocker, I know) and kept the recipe super basic by just using oats as the main ingredient. No nuts, coconut, or seeds this time. Just straight up OATS.

And you can’t do gingerbread without some of GRANDMA’S MOLASSES. <I say (type) in my old Western voice>

And then obviously GINGER, duh.

Now of course you can bypass this step and just use ground ginger instead. But I thought it’d be fun to add some fresh ginger to amp up the flavor a bit. (I kind of really love spices…)

And then naturally, as per my other two granola recipes, you must use maple syrup and almond butter. Almond butter acts as a great binder and helps in the cluster-making processes. And the  maple syrup helps get that crunch we all love (and are addicted to). I just added all the wet ingredients in this handy dandy little mini processor after I processed the ginger. Obviously you can also use a small bowl to combine everything. (But this tool* is super great! It’s great for making dressings, chopping veggies, making guacamole, etc. And the immersion blender attachment is perfect for mashing bananas into puree << that’s me foreshadowing for you.)

Anyways, you really just can’t beat homemade granola.

And the clusters. OH the clusters.

Make sure to read the directions in full if you want all the clusters!

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And then you eat with some greek yogurt for a super awesome filling brekkie.

What is your favorite way to eat granola? Me? I typically like it with yogurt… but if I am going for a pre-workout snack (or as soon as I wake up and my face is in the pantry…) it’s by the handful

Have you made granola from scratch yet?

Who plans on gifting homemade granola this year?!

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