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Nutty Gingerbread Granola

  • Total Time: 35 minutes
  • Yield: about 12 servings 1x


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
  • 45 tablespoons maple syrup or honey**
  • 6 tablespoons oil (I used avocado oil)
  • 1 teaspoon vanilla


  1. Preheat oven to 325F and line a baking sheet with parchment paper or a baking mat.
  2. In a large mixing bowl combine oats, Smile Wholefood Blend, spices (ginger, cinnamon, nutmeg, allspice), salt and nuts. Stir to combine.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.

*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.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes