SunButter Gingerbread Granola made with oats, nuts, and warm ginger. Sweetened with maple syrup and molasses — chunky, cozy, and perfect for winter mornings.
I love baking, but sometimes I don’t want a dozen cookies lying around the house. My partner isn’t a big cookie person, but he will happily polish off a pan of granola. So I combined gingerbread flavors with a chunky granola base — all the cozy spice without the fuss of cookies.
This SunButter Gingerbread Granola is essentially baking cookies in breakfast form. It uses rolled oats, raw nuts, and warm ginger and cinnamon, with maple syrup and molasses for rich, molasses-forward sweetness. No added oil is needed when you use SunButter to bind everything together, and the result is crisp clusters with a nutty depth.
What You Need to Make SunButter Gingerbread Granola
Ingredients:
- 3 1/4 cups gluten-free old-fashioned rolled oats
- 1 3/4 cups raw nuts (almonds and pecans work beautifully)
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup No-Sugar-Added SunButter (or your favorite sunflower seed butter)
- 1/2 cup maple syrup (or date syrup as a substitute)
- 2 tablespoons molasses
How to Make SunButter Gingerbread Granola
The key is a low, even bake so the granola crisps without burning and forms nice clusters.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, nuts, cinnamon, and ground ginger. Stir to mix evenly.
- Warm the SunButter, maple syrup, and molasses slightly (in a small saucepan or microwave) until runny and easy to stir together. Pour over the oat mixture and mix until the oats and nuts are thoroughly coated.
- Spread the mixture evenly on the prepared baking sheet and bake for 20–25 minutes, rotating the sheet once if needed, until the edges are golden brown.
- Remove from the oven and allow the granola to cool completely on the baking sheet so it can form clusters. Break into chunks and transfer to an airtight container.
- Store at room temperature for up to three weeks.
If you prefer different textures, swap nuts: walnuts, cashews, or a mix of almonds and pecans all work. Date syrup can replace maple syrup if you need a different sweetener. The No-Sugar-Added SunButter keeps the recipe oil-free while contributing a subtle salted, nutty flavor that balances the molasses.
Serving Suggestions
This gingerbread granola is excellent on yogurt, oatmeal, chia pudding, or simply eaten by the handful. It also makes a thoughtful holiday gift — pack it into mason jars and tie with ribbon. Swap nuts and spices to create new flavor variations, and enjoy a bowlful for breakfast or a cozy winter snack.
Recipe Details
- Yield: ~4 cups
- Total time: 30 minutes (10 minutes prep, 20 minutes bake)
- Diet: Vegan, gluten-free, refined-sugar-free (depending on ingredients)
- Category: Breakfast, Snack
- Method: Oven-bake
Notes
This recipe was adapted from a gingerbread granola inspiration. Use the nut butter and syrup you prefer, and adjust spices to taste for a milder or spicier result.
More Homemade Granola Ideas
- Oil-Free Chunky Tahini Granola
- Strawberry Almond Butter Banana Granola
- Lemon Blueberry Cashew Granola
- Chocolate Almond Butter Granola
- Sweet Potato Spice Granola
- Apple Cranberry Pecan Granola
- Triple Berry Granola
- Pumpkin Spice Pecan Granola
Share Your Results
If you make this SunButter Gingerbread Granola, please leave a comment or rating to share how it turned out. I love seeing variations — tag photos on social media with the hashtag #floraandvino to show your creations.
This post is brought to you by SunButter; all opinions and recipe development are my own. Thanks for supporting the brands that keep this content possible.