Paleo Gingerbread Granola

This paleo gingerbread granola is made with all the good stuff, just nuts, seeds and natural sweeteners with a wintertime twist perfect for the holidays.

Last Wednesday I felt a tickle in one side of my throat. Just one side. It stayed that way for the next 48 hours, juuuuust long enough to make me thing “ok, maybe I’m not getting sick and it’s just something weird”. Then Friday came, shit hit the fan and my throat grew daggers that made every single swallow a torturous event.

This paleo gingerbread granola is made with all the good stuff, just nuts, seeds and natural sweeteners with a wintertime twist perfect for the holidays.

Usually when I get sick, the sore throat thing is the first symptom but goes away once the head cold part takes over. This time, the sore throat decided to stick around for the main event and my entire weekend became a game of “how long can I go without swallowing?” because it hurt that much.

Couple that with the fact that it snowed out of nowhere yesterday morning (gross) and it all of a sudden very much feels like winter is here.

Molasses and ginger give this paleo granola a festive wintertime twist! Perfectly crunchy, this paleo gingerbread granola is made of just nuts, seeds, natural sweetener and spices.

So, I figured in that case, it was time to break out the gingerbread. We’ve all got our Thanksgiving menus planned by now anyway, right?

I’ve been eyeing the paleo granola in my girl, Lexi’s new cookbook, Lexi’s Clean Kitchen since it arrived. Not that I’m not down for some oats, but when it comes to granola, I actually prefer it to be mostly nuts, seeds and fruit and this recipe is exactly that all in the most crunchy, sweet and perfectly crumbly way.

Great with milk, yogurt or just plain, this paleo gingerbread granola is a delicious treat for wintertime. Pour some almond milk on top and call this gingerbread granola the perfect afternoon snack for winter.

The recipe already called for molasses (which is genius because it lends a great natural stickiness for getting those perfect granola clumps) so it was primed and ready for a gingerbread twist. With the addition of some ground ginger and optional candied ginger pieces, I turned the paleo granola from the cookbook into paleo gingerbread granola.

This gingerbread granola is gluten-free, grain-free and paleo. It makes the perfect breakfast or snack for the holidays.

Weirdly, my throat doesn’t seem to hurt as much when I’m actually swallowing liquids or food so the weekend basically turned into a constant rotation of shoveling gingerbread granola in my face (with a little almond milk being my favorite way to eat it), downing copious amounts of Kevita’s lemon cayenne probiotic drink (<–new fave!) or sipping sore throat lemon echinacea tea.

Crunchy, sweet and full of wintertime spices, this gingerbread granola is also paleo friendly and a deliciously festive breakfast or snack.

If this cold doesn’t go away soon, at least there’s still half a tray of this gingerbread granola left.

Pick up a copy of Lexi’s Clean Kitchen on Amazon while it’s still discounted (over 40% off right now). With 150 paleo-friendly recipes, it makes a great holiday gift!


Yields 4 cups

Paleo Gingerbread Granola

This paleo gingerbread granola is made with all the good stuff, just nuts, seeds and natural sweeteners with a wintertime twist perfect for the holidays.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 1 cup raw slivered almonds
  • 1 cup raw pecans
  • 1 cup raw walnuts
  • 1/2 cup raw sunflower seeds (I used pepitas instead)
  • 2 tablespoons maple sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger (my addition)
  • pinch of sea salt
  • 3 tablespoons honey
  • 3 tablespoons maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 large egg-white, whisked
  • Optional: 3 tablespoons chopped candied ginger (my addition)

Directions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine the nuts and seeds in a food processor and pulse until finely chopped into rice-sized pieces.
  3. In a large bowl, combine the nuts, seeds, maple sugar, cinnamon, ginger, salt and candied ginger if using.
  4. In a small saucepan, heat the honey, maple syrup, molasses and vanilla until boiling. Once boiling, add to the nut mixture and stir until well combined.
  5. Add the whisked egg-white to the bowl and mix well.
  6. Spread the mixture out onto the lined baking sheet in an even layer and bake for 15-20 minutes until golden brown. Watch the granola towards the end to avoid burning. Remove the pan from the oven and let cool completely before breaking into pieces.
  7. Store in an airtight container for up to 1 month.

Notes

The optional candied ginger isn't paleo friendly. If you can find dried ginger without sugar, feel free to use that or just skip it entirely.

*Recipe from Lexis Clean Kitchen cookbook. Reprinted with permission

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12 Comments

  1. Anne Ingefær
    Love your images! They are so inspiring! It looks delicious and I have added the recipe to my must try list:-)
    Reply
  2. Danae @ Recipe Runner
    Ugh the throat is always the first for me and it usually only lasts a day or 2, but seriously, the worst especially when you're trying to sleep! This gingerbread granola looks so good and I love all the nuts and seeds. Such a great topper on some yogurt although I'd probably eat most of it straight off the baking sheet! Hope you're feeling better. :-)
    Reply
  3. Matt
    Hope you're feeling better! This sounds so good, especially with it raining today with the kids home. And Lexi's book is amazing, every single recipe.
    Reply
  4. Sabrina Zaragoza
    Thank you for sharing your recipe, I also often suffer from sore throat, and sometimes do not know what to eat just easier to swallow just get out off the disease as fast as possible. Ginger, lemon drink and granola are all things I like. I will apply this dish regularly!
    Reply

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