SunButter Gingerbread Granola

SunButter Gingerbread Granola with oats, nuts, and ginger. Sweetened with maple syrup and molasses. Chunky, ginger-y, and perfect for winter!

Unpopular opinion: I *love* baking, but sometimes struggle to eat all of my baked goods. 

M isn’t really a cookie-eater, but he will devour a pan of granola. 

So, let’s harness the best of both worlds and make gingerbread into granola this season, okay? 

This SunButter Gingerbread Granola is like baking cookies but in breakfast form. 

It’s made with rolled oats, nuts, and ginger and sweetened with maple syrup and molasses.

It’s chunky, ginger-y, and the perfect addition to your winter breakfasts!

What You Need to Make SunButter Gingerbread Granola

Here’s what you need to make SunButter Gingerbread Granola:

• gluten-free old-fashioned rolled oats 
• raw nuts
• ground cinnamon
• ground ginger
• No-Sugar-Added SunButter
• maple syrup
• molasses

That’s it! 

How to Make SunButter Gingerbread Granola

The trick to this recipe is the bake the granola at low heat to it gets nice and crispy without burning or getting *too* crunchy. 

Preheat the oven to 325°F and line a baking sheet with parchment paper. 

Mix all of the ingredients in a large mixing bowl until the oats and nuts are well-coated by the wet ingredients. 

For nuts, I love a combination of almonds and pecans, but walnuts or cashews will work here, too!

If you don’t have maple syrup, date syrup is a wonderful substitute. 

How to Make Granola with No-Added-Oil

I used No-Sugar-Added SunButter to keep this granola no-oil-added with a hint of nutty flavor. 

The No-Sugar-Added variety is nice in this recipe because it adds a hint of sea salt, too, which draws out the sweetness of the date syrup and molasses! 

Using SunButter adds extra plant-based protein and vitamin and minerals to this recipe, too! 

Spread the mixture evenly onto the lined baking sheet and bake for 20-25 minutes, or until the edges are golden brown. 

Allow the granola to cool completely before breaking the it into chunks!

Store the granola in the airtight container for up to 3 weeks. 

How to Serve SunButter Gingerbread Granola

Enjoy this SunButter Gingerbread Granola as a delicious winter granola variety. 

I love making homemade granola on hand to top my yogurt bowls, oatmeal bowls, chia pudding, and more. 

This granola would also make a special and delicious holiday gift in mason jars tied with ribbon. 

My granola usually doesn’t make it past my kitchen because we eat it so fast! 

Try using different nuts for different flavor variations and textures.

Enjoy! 

More Homemade Granola

• Oil-Free Chunky Tahini Granola

• Strawberry Almond Butter Banana Granola

• Lemon Blueberry Cashew Granola

• Chocolate Almond Butter Granola

• Sweet Potato Spice Granola

• Apple Cranberry Pecan Granola

• Triple Berry Granola

• Pumpkin Spice Pecan Granola

I Want to Hear From You

If you make this SunButter Gingerbread Granola recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

SunButter Gingerbread Granola

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Flora & Vino
• Total Time: 30 minutes
• Yield: ~4 cups
• Diet: Vegan

Print Recipe

Pin Recipe

Description

SunButter Gingerbread Granola with oats, nuts, and ginger. Sweetened with maple syrup and molasses. Chunky, ginger-y, and perfect for winter!

---

Ingredients

• 3 1/4 cups gluten-free old-fashioned rolled oats 
• 1 3/4 cups raw nuts
• 1/2 TBSP ground cinnamon
• 1/2 tsp ground ginger
• 1/4 cup No-Sugar-Added SunButter
• 1/2 cup maple syrup
• 2 TBSP molasses

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 325°F and line a baking sheet with parchment paper. 
2. Mix all of the ingredients in a large mixing bowl until the oats and nuts are well-coated.
3. Spread the mixture evenly onto the lined baking sheet and bake for 20-25 minutes, or until the sheet pan is golden brown around the edges. 
4. Allow the granola to cool completely before breaking it into chunks of your choosing.
5. Store the granola in the airtight container for up to 3 weeks. 

Notes

Recipe adapted from Minimalist Baker

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast, Snack
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free

This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!