Nutty Gingerbread and Cranberry Granola (gluten free, dairy free)

My festive granola combines gluten free oats with nuts, peanut butter, honey, cinnamon, ginger and dried cranberries. It comes together in lovely clusters and you will never need to buy granola again! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently Asked Questions

Can I make this vegan? 

Yes, the only non vegan ingredient used in this recipe is honey but this can be subbed for maple syrup or agave syrup to make the granola vegan.

How long will this granola last? 

Store in an airtight container for up to 3 weeks.

Can I use different nuts?

Yes you can use whichever nuts you have in the house. I used flaked almonds, hazelnuts and walnuts but any chopped nuts would work.

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Nutty gingerbread and cranberry granola

Prep Time15 minutes mins

Cook Time20 minutes mins

Servings: 12 servings

Ingredients

• 150 g gluten free oats
• 120 g roughly chopped nuts (I used walnuts, almonds and hazelnuts but any nuts would work)
• 75 g melted coconut oil
• 100 g honey (or maple syrup)
• 75 g smooth runny peanut butter (or other nut butter alternative)
• 2 teaspoons ground ginger (add more or less depending on preference)
• 1 teaspoon cinnamon (optional – can add more or less depending on preference)
• 60 g dried cranberries

Instructions

• Preheat your oven to 160C and line a large baking tray with baking paper. To a large bowl add your oats and chopped nuts. Stir to combine.
• In a separate bowl add your melted coconut oil, honey, peanut butter, ginger and cinnamon. Mix well so everything is combined and then pour on top of the oat mixture. Mix really well so that all of the oats and nuts are coated in the wet ingredients.
• Transfer your mixture to your lined baking tray, making sure to spread the mixture out into a thin layer (if you have too much mixture or a small baking tray use 2 trays). Press the mixture tightly, this is what will create the clusters.
• Bake in the oven for around 20-25 minutes, you may need to cover with foil to prevent it from burning. Remove from the oven and leave to cool completely before breaking into clusters. Stir through your dried cranberries.
• Store in an airtight container for up to 3 weeks.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice