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granola in two small heart bowls

Gingerbread Granola (Gluten Free, Vegan, Oat Free)

What better way to celebrate Christmas everyday. Than this gingerbread granola recipe. It’s got all the warming spices you could ever want. With a great crunch and beautiful taste. It’s gluten and oat free as well as vegan. Making it a great healthy breakfast.

Course Breakfast
Cuisine gluten free, oat free, vegan
Keyword Gingerbread granola
Servings 6


  • 180 grams Buckwheat Flakes
  • 35 grams Powdered peanut butter i used Pb fit
  • 6 tbsp Water
  • 2 tbsp Gingerbread fruit syrup or other liquid sweetener
  • 1 tbsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1 tsp Mixed spice
  • 1/2 tsp Ground cloves
  • 1/4 tsp Nutmeg
  • 30 grams Flaked almonds
  • 25 grams Dried cranberries
  • 25 grams Mixed peel


  1. In a small bowl mix powdered peanut butter and water together to create a runny mixture.

  2. Add the buckwheat flakes and all the spices together in a medium sized bowl. Stir to combine.

  3. Stir the peanut butter mixture into the buckwheat flakes until the they start to clump together.

  4. Spread the granola on to a lined baking tray and press down to create an even layer.

  5. Bake at 180 for 12-15 minutes. Check on it after 12 minutes to make sure it's not burning. Bake until firm and crispy.

  6. Leave to cool on the baking tray. This is how to create larger clusters.

  7. Once cool break up into clusters. Mix in the dried cranberries, flaked almonds and mixed peel.

  8. Store in an airtight container for 1-2 weeks.