Serves 4 cups     adjust servings

Paleo Gingerbread Granola

Preparation 10 min Prep Time
Cook Time 20 min Cook Time
Total Time 30 mins Total Time

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.


  • 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)


  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.

Recipe 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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