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Grain-Free Gingerbread Granola:

I wanted a granola that tasted like the holidays. And this grain-free gingerbread granola did the trick. It is grain-free, refined sugar-free, dairy-free, and made with love!

Ingredients you will need:

  1. Raw almonds
  2. Toasted unsweetened coconut
  3. Raw pecans
  4. Hemp seeds
  5. Raw cashews
  6. Molasses
  7. Artisana Organics Gingerbread Pecan Butter (substitute any nut/seed butter you have)
  8. Coconut oil
  9. Vanilla extract
  10. Salt
  11. Ginger Spice seasoning
  12. Cinnamon

Optional add ins:

  • Dried mulberries
  • Candied ginger
  • Maple sugar or coconut sugar
  • Dried cranberries
  • Chocolate chips

Can I use oats?

Of course! Feel free to throw in your favorite oats. But if you are grain-free, they will need to remain out of the recipe. And my personal favorite, are One Degree Organics sprouted gluten-free oats.

What if I am nut free?

Feel free to swap out the nuts for your favorite seeds. Such as, pumpkin seeds or sunflower seeds. And instead of the pecan butter use sunflower seed butter. And spruce up the flavor by adding additional ginger spice, nutmeg, and cinnamon.

How to prepare:

I add the almonds, toasted coconut, cashews, pecans, and hemp seeds to my food processor and pulse a few times to give them a rough chop. But if you don’t have a food processor, chop them up with a sharp knife. And then once chopped, I add the seasonings, molasses, vanilla extract, coconut oil, salt, gingerbread pecan butter, and maple sugar, and pulse a couple times.


I transfer the granola to a lined 8×8 baking dish and bake 275 F for 40-45 minutes, mixing half way through.


And once the granola is done, let it cool completely. I store mine in my Weck jars either in the refrigerator or at room temperature.

What do I use it for?

The possibilities are endless when it come to how to enjoy this granola. I like to eat it by the spoonfuls, in yogurt bowls, as a topping for my smoothies, or in baked goods. And this also makes for a great DIY holiday gift for family, friends, or neighbors.


Grain-Free Gingerbread Granola

Makes about 3 cups


  • 1 cup almonds
  • 1 cup pecans
  • 1 cup cashews
  • 1 cup toasted coconut
  • 1/2 cup hemp seeds
  • 1 1/2 Tbsp molasses
  • 1/3 cup @artisanaorganics Gingerbread Pecan butter
  • 2 Tbsp coconut oil
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 1/2 Tbsp ginger spice
  • 1/2 tsp cinnamon

Optional add ins:

  • 1/2 cup dried mulberries
  • 2 Tbsp maple or coconut sugar
  • 2 Tbsp candied ginger
  • 1/4 cup dried cranberries
  • 1/4 cup chocolate chips



  • Add the almonds, pecans, cashews, hemp seeds, and toasted coconut to food processor, and pulse a few times to give a rough chop
  • Add the coconut oil, molasses, gingerbread pecan butter, vanilla extract, salt, seasonings and pulse a couple times to incorporate
  • Add to a lined 8x8 baking dish
  • Bake 275 F for 40-45 minutes, mixing half way
  • Let cool completely
  • Enjoy
  • How to store: I like to store mine in an airtight container in the refrigerator or room temperature