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. Gluten-free and grain-free!
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.
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.
So, I figured in that case, it was time to break out the gingerbread with some oat-free gingerbread granola!
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 (um…I loooove this gingerbread oatmeal recipe), 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.
If you’re an oat person, try my no nut granola! It’s pretty much the opposite of this recipe but also a good one!
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.
Molasses and gingerbread were made for each other too.
With the addition of some ground ginger and optional candied ginger pieces, I turned the paleo granola from the cookbook into paleo gingerbread granola!
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.
I also made some cassava flour pancakes one day with this gingerbread granola as a topping and let me tell you, that combo is some breakfast goals right there!
If this cold doesn’t go away soon, at least there’s still half a tray of this gingerbread granola left.
The loaf and peanut butter make great edible gift ideas just like this granola! You can even pair them with a copy of Lexi’s Clean Kitchen . Happy holidays!
Love this Gingerbread Granola recipe?
Paleo Gingerbread Granola
- 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
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the nuts and seeds in a food processor and pulse until finely chopped into rice-sized pieces.
- In a large bowl, combine the nuts, seeds, maple sugar, cinnamon, ginger, salt and candied ginger if using.
- 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.
- Add the whisked egg-white to the bowl and mix well.
- 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.
- Store in an airtight container for up to 1 month.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.