Go Back
a sheet pan with granola and a spoon

Gingerbread Granola

A cozy and warm take on traditional granola using gingerbread spices that will dress any bowl of yogurt or smoothie bowl.
Course Breakfast, Snack
Cuisine American


  • food processor
  • oven


  • 1 cup oats gluten free if desired
  • 1 cup walnuts
  • 1 cup cashews pecans or almonds
  • ½ cup unsweetened coconut chips or unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • 3 Tbsp coconut oil
  • ¼ cup honey or maple syrup
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • ½ tsp Cloves
  • ½ tsp Nutmeg
  • Pinch of salt and freshly ground black pepper


  • Preheat oven to 325. Prepare a sheet pan with parchment paper.
  • Combine oats, nuts, pumpkin seeds and coconut strips in bowl of food processor and pulse until coarsely ground, but not a fine powder, about 10 pulses. Pour into mixing bowl.
  • On stove top over medium heat, combine coconut oil, honey and all spices in small sauce pan and heat until combined, whisking together. Alternatively, you can also microwave oil and honey until warm and melted.
  • Pour spice liquid over the oats mixture in mixing bowl and stir until thoroughly combined. Lay mixture out on prepared sheet pan, spreading out into an even layer.
  • Bake for 20-22 minutes, stirring once after 15 minutes. Remove from oven and let cool completely. The granola will seem soft when you pull it from oven but will crisp as it cools. Break apart and crumble to your preference and store in container with lid.


If using shredded coconut, do not put it in the food processor. Add to the nuts and oats after those have been processed into smaller bits.
Watch the outside edges of the granola as it has a tendency to burn quickly. Stir the edges into the middle during baking.
Keyword granola, gingerbread, paleo
Tried this recipe?Let us know how it was!