With lots of warm gingery spices and a little natural sweetness, this Superfood Gingerbread Granola is a festive and superfood-packed breakfast option.
This is a nutty granola. A nutty and superfood packed granola that’s totally gluten free and vegan possible. A granola that is actually worth waking up to with all it’s festive and warming and delicious flavours. A granola that makes the best breakfast. And that actually makes a pretty good snack just by itself too.
A granola that tastes like an oatmeal gingerbread cookie. Because breakfast doesn’t get much better than that!
I used Smile Natural Food’s NEW Wholefood Blend + Cranberry for this granola recipe and it really was the perfect addition to this festive breakfast recipe.
If you’re not familiar, the Wholefood Blends are naturally sweetened using dates (READ: no added refined sugar here!) and uses ingredients that are naturally gluten free and good for you. Each scoop contains flax, chia, hemp and 14 other superfoods – which means you’ll be getting lots of fibre, protein, essential vitamins and minerals and even those super important omega-3 and -6 essential fatty acids.
But most importantly, it tastes pretty darn good too.
The Wholefood Blend is an all-in-one superfood blend that is super delicious added to oatmeal, yogurt, smoothies and I even sprinkle it on top of my lunchtime spinach salad. What I love most about this product is that it’s not a chalky or clumpy powder. Smile Natural Food’s uses 5 levels of granulation that not only helps the body absorb the great nutrients inside each scoop but also gives these blends great texture!
MORE ABOUT THIS GINGERBREAD GRANOLA RECIPE…
Greek yogurt and granola will always be one of my most favourite breakfasts. And the only thing that makes it better, is super festive granola. I just love the gingery flavour here – with the molasses and warm gingery spice, it’s pretty much like eating a healthy gingerbread man for breakfast.
…a healthy gingerbread man that’s loaded with fibre, protein, healthy fats and just the perfect amount of natural sweetness and warming spices.
I used a combination of ginger (obviously), cinnamon, nutmeg and allspice. It’s kind of like a pumpkin pie spice blend but heavier on the ginger. If you don’t happen to have nutmeg or allspice on hand you can substitute a little more cinnamon and ginger or just use that pumpkin pie spice blend instead.
This granola isn’t all that clustery, which is OK with me. That just means that each oat is perfectly coated in that sweet, gingery flavour and is super crunchy.
Homemade granola is so super easy to make as well. The hardest part is remembering to give the baking oats a stir to keep the bottom and edges from burning. Set those timers, friends!
And it’s easy because granola makes for one of the best make-ahead breakfasts going. This recipe yields about 12 servings which means with a little bit of yogurt, maybe an extra sprinkle of your favourite Wholefood Blend and some sliced fruit, like banana, you have yourself a pretty quick and delicious breakfast all week long (and then some!) Just be sure to keep this granola in an airtight container.Print
With lots of warm gingery spices and a little natural sweetness, this Nutty Gingerbread Granola is a festive and superfood-packed breakfast option.
- 3 cups rolled oats, gluten free
- 1 1/2 cups raw nuts, chopped (I used a combination of almonds, walnuts and pecans)
- 6 tablespoons Smile Wholefood Blend of choice (I prefer the cranberry here)*
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon fine sea salt
- 1 tablespoon molasses
- 4–5 tablespoons maple syrup or honey**
- 6 tablespoons oil (I used avocado oil)
- 1 teaspoon vanilla
- Preheat oven to 325F and line a baking sheet with parchment paper or a baking mat.
- In a large mixing bowl combine oats, Smile Wholefood Blend, spices (ginger, cinnamon, nutmeg, allspice), salt and nuts. Stir to combine.
- In a microwave safe bowl, add molasses, honey, oil and vanilla. Microwave for 30 seconds until just warm. Whisk to combine then pour over oat mixture.
- Stir the oat, ensuring that the oats are evenly coated with the honey mixture. (If mixture is too dry add a little more honey and a little more oil until a better consistency is better. If the mixture is too wet add a couple tablespoons of oats.)
- Transfer the oat mixture to the prepared baking sheet and smooth into an even layer. Bake for 25-30 minutes until golden brown and crunchy, being sure to stir even 10 minutes or so to prevent burning around the edges.
- Let cool completely on the pan before transferring to an airtight container.
6 tablespoons of ground flaxseed can be substituted for the Wholefood Blend in a pinch.[br]*I start with 4 tablespoons of liquid sweetener and only add more if the consistency of the mixture is too dry or I am feeling extra sweet.
This post was sponsored by Smile Natural Foods. I was supplied with Wholefood Blends to create this recipe. All opinions are 100% my own. Thank you for supporting the brands that make this blog possible!