Meet my new favorite snack: Easy Vegan Gingerbread Cookie Granola! This granola tastes like a gingerbread cookie, with a soft, rich texture and a deliciously spicy flavor. This easy granola recipe comes together quickly and is perfect for gifting.

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Crunchy. Warm. Spicy. Rich. Absolutely delicious. Easy to devour. <— All things that apply to this fabulous Easy Vegan Gingerbread Cookie Granola. This is a new favorite in my house, for sure.

This recipe is based on the Cashew Cookie Granola from my cookbook, one of my favorites in the book. The gingerbread version, like the original recipe from the book, truly reminds me of a cookie: this one a gingerbread cookie! I can’t think of anything better than a healthy breakfast/snack that tastes like a delicious dessert, right?! 

I’ve got a lot of other granola recipes that fit that bill too – see Easy Chocolate Granola, Blueberry Almond Butter Grain-Free Granola, Chocolate Peanut Butter Granola for more granola that tastes like dessert :D

But let’s chat about this Easy Vegan Gingerbread Cookie Granola, and what makes it so special.

  • Gluten-Free Rolled Oats: the usual granola base! Make sure to use gluten-free rolled oats if you’re sensitive to gluten, and don’t use quick oats here :)
  • Cashews and Pecans: these are my nuts of choice for this recipe, but feel free to switch it up to include your favorite nuts and seeds.
  • Cashew Butter: the cashew butter really contributes to the “cookie” vibes in this granola. 
  • Maple Syrup: the sweetener! This adds delicious warm maple flavor to the recipe.
  • Coconut Oil: this helps our granola get nice and crunchy. I like using refined coconut oil to avoid the coconut flavor.
  • Molasses: adds to that *gingerbread* flavor!
  • Gingerbread Spices: also here for the gingerbread flavor 🤚 I use a gingersnap spice blend, but you can also use a combination of cinnamon, ginger, nutmeg, and allspice, as detailed in the recipe below.
  • Vanilla Extract and Salt: the must-have flavor boosters!!

As for how this recipe comes together, it is EASY to make. To start, you’ll toss together your dry ingredients, then whisk the wet ingredients together in a liquid measuring cup. Finally, just mix it all together until the dry ingredients are fully coated.

Then you’ll spread the gingerbread cookie granola onto a baking sheet and bake it low and slow until it is crunchy and delicious. Don’t try to speed things up by baking at a higher temp – you’ll end up with burned pieces that haven’t been fully dehydrated, and that is not what we’re going for. Patience, my friends!

Once this Gingerbread Cookie Granola is baked to perfection, let it cool a bit, and then you’re ready to devour! We usually just eat it by the handful, but it’s also great with milk, on top of a smoothie bowl, mixed into yogurt or chia pudding, or however else you like granola.

It also makes a fabulous gift – just put it into a jar, tie a nice ribbon around the lip, and make someone you love very happy. I hope you enjoy this recipe as much as I do!! 

Want more gingerbread goodness? 

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Easy Vegan Gingerbread Cookie Granola

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Description

Meet my new favorite snack: Easy Vegan Gingerbread Cookie Granola! This granola tastes like a gingerbread cookie, with a soft, rich texture and a deliciously spicy flavor. This easy granola recipe comes together quickly and is perfect for gifting.

Ingredients

  • 2 cups (192g) gluten-free rolled oats
  • 1 cup raw cashews, roughly chopped
  • 1 cup raw pecans, roughly chopped
  • ½ cup (128g) raw cashew butter
  • ¼ cup (84g) pure maple syrup
  • ¼ cup (50g) coconut oil, melted
  • 2 tablespoons (40g) molasses
  • 1½ teaspoons gingersnap seasoning, or ½ teaspoon each cinnamon and ginger, ¼ teaspoon each nutmeg and allspice
  • ½ teaspoon vanilla extract
  • ½ teaspoon sea salt

Instructions

  1. Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, cashews, and pecans. In a separate smaller mixing bowl or 2-cup liquid measuring cup, mix together the cashew butter, maple syrup, melted coconut oil, molasses, spices, vanilla extract, salt, and vanilla bean powder and whisk until fully combined. Pour wet ingredients over dry ingredients and stir together until the dry ingredients are completely coated.
  3. Pour the granola onto the prepared pan and spread into an even layer, pressing down with your hands or a spatula. Bake for about 50 minutes, rotating halfway through to ensure even cooking.
  4. Remove from oven and let cool completely on the baking sheet without disturbing it so that you can get large chunks.
  5. When it’s fully cooled, break up into big clusters and store in an airtight container for up to a month, if it lasts that long!

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