Gingerbread Spiced Granola

February 09, 2022

Gingerbread Spiced Granola

This yummy granola definitely has the gingerbread vibes we love in the build up to Christmas but its also delicious topper for stewed fruits and yoghurt on cold Autumn or Winter day! The key to this recipe is definitely fresh spices, try to avoid any spices that have been sitting in the back of your cupboard, you'll enjoy the end result a lot more.

This recipe is:

  • Wheat free
  • Gluten free if you use GF rolled oats
  • Protein & nutrient rich
  • Free from refined sugar

You'll need:

  • 1 cup rolled oats
  • 1/2 cup buckwheat kernels
  • 1/2 cup puffed brown rice 
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of raw hazelnuts (roughly chopped)
  • 2 tsp of ground cinnamon
  • 2 tsp of ground ginger
  • 1 tsp of ground nutmeg
  • 1/2 tsp of ground cloves
  • 80g of raw honey (Walkabout apiaries is a great local option we love!)
  • 1 heaped TBSP coconut oil
  • 1 TBSP Pecan/Hazelnut oil


  1. Preheat your oven to 150C. line 2 large baking trays with parchment paper
  2. Add the honey and coconut oil to a small saucepan and heat gently over low-medium heat until warm & runny. Add the Pecan/Hazelnut oil, mix then set aside
  3. Mix all the other ingredients together in a large bowl with a spatula until well combined
  4. Mix the warmed honey & oil mixture thoroughly into the dry mix until its all well coated.
  5. Transfer onto the baking trays spreading evenly and then into the oven.
  6. Cook for ~15mins or until a golden brown. Stir the mixture at 10mins and 15mins checking for doneness. keep in mind it will continue to crisp up as it cools
  7. Remove from oven with oven mitts and transfer to wire racks to cool. After 10mins carefully remove the granola and parchment paper from the baking tin and allow to cool on wire racks, this will help with crunchiness.
  8. Store in a glass container once fully cooled.
  9. This is also delicious mixed with some PurePick naturally dehydrated apple or pear chopped into small pieces

Note: The granola will continue to cook and get crisp after you remove from the oven so go by the colour rather than how crunchy it seems.

Expert tip: sprinkled over the top of yoghurt when you pack lunch in the morning will ensure the great flavours infuse your yoghurt by the time your ready for a mid-morning or mid-arvo snack 

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