Vegan Gingerbread Granola
Prep time
Cook time
Total time
This warm, perfectly sweet granola has a wonderful spiced scent and flavor.
Recipe type: Breakfast
Cuisine: American
Serves: 7 cups
  • 4 cups rolled oats (certified gluten-free, if needed)
  • ½ cup unsweetened shredded or flaked coconut
  • 1 cup raw cashews, coarsely chopped
  • ½ to ⅔ cup light or dark brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice or nutmeg
  • ¼ teaspoon ground cloves
  • ⅓ cup oil
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ⅓ cup finely minced crystalized ginger (optional)
  1. Preheat your oven to 250ºF (120ºC).
  2. In a large bowl, stir together the oats, coconut, cashews, brown sugar, cinnamon, ginger, allspice or nutmeg, and cloves.
  3. In a small bowl, whisk together the oil, molasses, vanilla, and salt.
  4. Pour the wet mixture over the oat mixture and stir until evenly coated.
  5. Spread the granola on on a large baking sheet lined with parchment paper or in two 9x13-inch glass baking dishes.
  6. Bake the granola for 60-75 minutes, checking in to give it a stir every 15 minutes.
  7. When done, transfer the granola to a large bowl and stir in the minced ginger, if using. Since the ginger will be a bit sticky, make sure you mix it up well to separate.
  8. Once cool, store it in an airtight container for up to one week. Freeze for longer storage.
Nut-Free Option: Substitute the cashews with any combination of additional oats, sunflower seeds, pumpkin seeds, and/or additional coconut.

Baking Pan Note: If you use metal pans, I find that the granola browns much more quickly, so keep a sharp eye!

Sweetener Note: I use a very firmly packed ½ cup, but if you want a sweeter, more dessert-like granola, you can up it a bit. You can substitute coconut sugar, which will be a little less sweet.
Recipe by Go Dairy Free at