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Gingerbread Granola

Gingerbread Granola

Gingerbread Granola

Gingerbread shouldn’t only come out at Christmas time! This gingerbread – inspired granola is perfect with coconut milk, an extra sprinkle of cinnamon and grated Apple. Alternatively, why not use it as a crumble topping over lightly-stewed rhubarb and strawberries- yum!

Nut and Gluten-Free option

For a nut-free alternative, substitute the nuts for a mix of seeds and coconut flakes. For a gluten-free alternative, substitute the rolled oats with rolled buckwheat.

Gingerbread Granola
Prep time
Cook time
Total time
Serves: 8
  • 3¼ cups rolled oats
  • 1¾ cups raw nuts and seeds
  • 3 tbsp rice malt syrup
  • ¼ tsp sea salt
  • 1 Tbsp ground cinnamon
  • 1 Tsp ground ginger
  • ¼ cup coconut or macadamia nut oil
  • ⅓ cup rice malt syrup or any sweetner of your choice
  1. Preheat oven to 120 °C
  2. Mix together the rolled oats, nuts, seeds, cinnamon, sea salt, ginger in a large bowl.
  3. In a small saucepan gently warm the coconut oil, rice malt syrup over medium heat
  4. Pour over the coconut oil mixture over the rolled oats and nuts a mix well.
  5. Spread the mixture evenly onto a large baking sheet and bake for 18–22 minutes
  6. Turning the mixture half way through the cooking time.
  7. Bake for around 20 minutes or until the granola is a golden, brown colour.
  8. Remove from the oven and let cool completely, once it’s cooled it will deliciously crunchy
  9. Store in an airtight container for up to 2 weeks.