Gluten-Free Vegan Gingerbread Granola for Cozy Mornings

Oats – Use certified gluten-free rolled oats (old-fashioned) for the best texture and to avoid cross-contamination. Quick oats are not recommended.

Almonds – Toasted or raw almonds add crunch and richness. You can swap for pecans or walnuts if preferred.

Dried cranberries – Choose sweetened or unsweetened. Dried cherries or raisins work as alternatives.

Molasses – Blackstrap gives a deeper flavor, but light or dark molasses will also work.

Maple syrup – Pure maple syrup keeps the granola pleasantly sweet without being cloying.

Olive oil – Melted coconut oil or avocado oil are good substitutes.

Ginger, cinnamon, nutmeg, cloves – These warm spices create the classic gingerbread profile.

Step 1: In a large bowl combine oats, chopped almonds, dried cranberries, salt, and the gingerbread spices. Stir to distribute the spices evenly.

Step 2: In a small bowl or liquid measuring cup whisk together the oil, maple syrup, molasses, and vanilla. Pour over the dry ingredients and stir until everything is well coated.

Step 3: Transfer the mixture to the prepared pan and spread into an even layer. Use an extra sheet of parchment to press and compact the oats—this helps form clusters.

Step 4: Bake for 30–40 minutes, stirring once about halfway through. After stirring, press the granola back down and, if needed, tent the pan with foil to prevent the edges from over-browning. Bake until golden. Remove from the oven and let cool completely to set the clusters, then break into pieces.