Spicy ginger vanilla granola is a quick and easy snack with a deliciously warm and spicy flavor everyone will love. This recipe is vegan, gluten free, oil free, and super tasty!
recipe originally published September 24, 2012
Ginger Vanilla Granola
This mildly spicy ginger vanilla granola is inspired by one of my most popular recipes on the blog - my ginger vanilla crunch bars. Thanks to being featured on a few big sites (thank you Daily Burn and Cosmo!), those bars have been made by quite a few people. Those bars are also one of our favorites. I make them so often I don't need to look at the recipe anymore.
I was recently asked if I could make an oil free version of these bars - same flavors and everything, minus oil. He explained that he has a goal to reduce oil in his diet, and these are his favorite bar to crumble over his yogurt every morning.
I asked if he'd rather have granola? So here we are - an oil free granola with the same warm and spicy flavors as those bars we all love. I will still try the oil free thing with the bars next time I make them...
...and your kitchen will smell so good when you make this.
Did you make this ginger vanilla granola?
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Ginger Vanilla Granola
A quick and easy snack with a deliciously warm and spicy flavor everyone will love.
Ingredients
- 1.4 cup almond butter
- ¼ cup maple syrup
- ¼ cup dairy free milk (I use almond or cashew)
- 2 teaspoons pure vanilla paste or extract
- 1 cup gluten free old fashioned rolled oats
- 1 cup raw almonds, chopped
- ½ cup crystallized ginger, chopped
- ⅓ cup sunflower seeds
- ⅓ cup shredded coconut
Instructions
- Preheat oven to 350 °F. Line a large baking sheet with parchment.
- In large bowl, whisk together almond butter, maple syrup, milk, and vanilla. Add oats, chopped almonds, chopped ginger, sunflower seeds and coconut - fold together until coated completely.
- Transfer granola mixture onto prepared baking sheet, spreading out in even layer.
- Bake at 350 °F for 10 minutes. Remove from oven, turn with spatula, return to oven and bake for another 5-10 minutes.
Notes
dairy, egg, soy and gluten free, vegan recipe
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 3gUnsaturated Fat: 14gSodium: 129mgCarbohydrates: 22gFiber: 7gSugar: 9gProtein: 12g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Becky Striepe says
Oh my gosh, Kristina! This granola looks super amazing! I love ginger and can't wait to have an excuse to add some to my breakfast!
Kristina Sloggett says
the ginger is our favorite part in this, I think. 🙂
Jen @ sweetgreenkitchen.com says
This looks delicious. I love making granola and have reduced the oil considerably in the recipes I've created, but I've never tried to make an oil free version. I'm guessing the coconut milk is making up for the oil in your granola recipe and I also really like the idea of mixing in cornflakes and the ginger, so yummy! I will definitely be mixing in these ideas to my next batch of homemade granola. Thanks for the great inspiration 🙂
Kristina Sloggett says
yes, I figured it needed something more than just the sweetener - especially since there is not a lot of that either! the ginger is a nice spicy bite, and the corn flakes and some nice flavor - I really like them in this! thanks for reading Jen!
Casey the College Celiac says
I've never tried using coconut milk in granola! Does it add a particular flavor or unique texture? Just trying to imagine it!
Kristina Sloggett says
hi Casey! 🙂 not really a texture thing, and just a very subtle coconut flavor (the ginger is the primary flavor here, definitely!).