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vegan gingerbread granola and homemade almond milk

Vegan Gingerbread Granola

This vegan Gingerbread Granola smells and tastes just like Christmas. It's easy to make and includes all the typical gingerbread spices: ginger, nutmeg and cinnamon.
Course Breakfast
Cuisine American, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cups
Calories 584kcal
Author Elephantastic Vegan


  • 1 1/2 cups rolled oats *
  • 1 1/2 teaspoons cinnamon powder
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon nutmeg powder
  • 2 tablespoons coconut oil - melted
  • 3 tablespoons maple syrup


  • Pre-heat the oven to 360°F/180°C.
  • In a mixing bowl, add the rolled oats, cinnamon, ginger and nutmeg. Combine. Add the coconut oil and maple syrup and mix again until clumpy.
  • Place the mixture on a baking sheet lined with parchment paper and spread it so it’s about 1 inch thick.
  • Bake it in the oven for about 10 minutes. Let it cool off completely before breaking it in chunks and using it in your breakfast e.g. with vegan almond milk, yogurt or on nice cream. Enjoy!


To store it, keep it in an air-tight jar and store it at room temperature.
*Oats: Use certified gluten-free oats if you want to make the granola gluten-free.


Calories: 584kcal | Carbohydrates: 84g | Protein: 10g | Fat: 24g | Saturated Fat: 17g | Sodium: 8mg | Potassium: 383mg | Fiber: 9g | Sugar: 24g | Calcium: 106mg | Iron: 3.7mg