Gingerbread Granola with Puffed Quinoa

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Ah, there’s something so comforting about starting your morning with a bowl of gingerbread granola. The beauty of this granola is how effortlessly it fits into a busy morning routine. The sweet, warm spices of cinnamon, ginger, and nutmeg blend perfectly with the crunch of puffed quinoa, creating a bowl that’s as satisfying as it is delicious—but without any of the fuss.

granola in a glass jar

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I love how this granola can be prepared ahead of time, so all you have to do in the morning is scoop it into a bowl, pour some cold milk over it, and enjoy. It’s the kind of breakfast that makes you feel like you’re treating yourself, even on the busiest days. The maple syrup adds a natural sweetness, while the coconut oil gives it that rich, satisfying flavor that lingers with every bite.

Why You’ll Love This Recipe

  • Simple to make: Just mix, bake, and enjoy!
  • Made with wholesome ingredients like oats, puffed quinoa, and maple syrup.
  • A crunchy, flavorful granola with a hint of warming spices.
  • It tastes just like gingerbread—your kitchen will smell amazing!

🗒️ Recipe Ingredients

ingredients needed to make gluten-free granola with puffed quinoa
  • Puffed quinoa – Adds crunch and extra nutrients.
  • Quick-cooking oats – The perfect base for granola.
  • Pepitas & sunflower seeds – Nutritious and add a lovely texture.
  • Sultanas – Natural sweetness with a chewy texture.
  • Coconut oil – Binds the ingredients together and adds richness.
  • Maple syrup – A natural sweetener that enhances the gingerbread flavor.
  • Spices – Cinnamon, nutmeg, and ground ginger make this granola irresistible.

How to Make It

Step 1: Preheat the oven and line a baking sheet with parchment paper.

Step 2: Mix all the dry ingredients in a large bowl.

Step 3: Stir in the maple syrup and melted coconut oil until everything is well-coated.

Step 4: Spread the mixture evenly on the baking sheet.

Step 5: Bake until golden and fragrant, stirring occasionally.

Let it cool completely before storing.

gingerbread granola
gluten-free granola with quinoa ouffs in a glass jar, view from above

Gingerbread Granola with Puffed Quinoa Recipe

Elena Elliott
This delicious gluten-free granola is crispy, comforting, and sweet. Made with quinoa puffs and pure maple syrup, it tastes like freshly baked gingerbread cookies, maybe even better 🙂
5 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Servings 6 serves
Calories 421 kcal

Ingredients
  

  • 2 cups puffed quinoa also known as quinoa puffs.
  • 1 cup quick oats certified gluten-free of needed
  • cup pure maple syrup subtitutte with agave syrup or rice malt syrup.
  • ¼ cup coconut oil substitute with avocado oil or mild olive oil.
  • ½ cup coconut flakes
  • ¼ cup sultanas (raisins)
  • ¼ cup pepitas
  • ¼ cup sunflower seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg

Instructions
 

  • Prepare a baking sheet by lining it with parchment paper. Preheat the oven to 180°C (356°Fahrenheit).
  • In a large mixing bowl, thoroughly combine the dry ingredients, leaving out the sultanas.
  • Melt the coconut oil, being careful not to overheat it. Then, add the maple syrup to the melted coconut oil.
  • Add the melted coconut oil and maple syrup mixture to the dry ingredients. Thoroughly combine to ensure all ingredients are evenly coated with the coconut oil and maple syrup mixture.
  • Spread the granola mixture evenly on the prepared baking sheet.
  • Bake in the preheated oven for approximately 10 minutes or until it turns golden, do not stir the granola.
  • While the granola is baking, soak the sultanas (raisins) in some water.
  • After 10 minutes, remove the granola from the oven, drain the soaked sultanas, add them to the granola mixture, and continue baking for an additional 5 minutes.
  • Take the tray out of the oven and let the granola cool completely before breaking it up.
  • Once fully cooled you can store your gluten-free granola in an airtight container or in a glass jar. Enjoy!

Video

Notes

Use the quick oats for this recipe. The rolled oats won’t bake in 15 minutes. If you bake the mix for longer, the quinoa flakes will burn. 
This granola is gluten-free and nut-free, but you can add any nuts and seeds you like.
You can also add some chocolate chips or dried fruit.
Enjoy with your favorite milk or yogurt. 
Calories: 421kcalCarbohydrates: 53gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.002gSodium: 9mgPotassium: 242mgFiber: 6gSugar: 14gVitamin A: 5IUVitamin C: 1mgCalcium: 42mgIron: 3mg

Please note that the nutritional information provided is an estimate and may vary based on specific ingredient brands, portion sizes, and preparation methods.

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There’s so much you can do with it too! I’ll often top mine with a handful of fresh fruit, like sliced bananas or berries, to give it a refreshing contrast to the warm, spiced flavor of the granola. It also makes a perfect crunchy addition to a smoothie bowl or even a smoothie on the go! If you’re in the mood for something tropical, try pairing it with my Tropical Mango Pineapple Smoothie or go for a fresh, fruity twist with my Strawberry Banana Smoothie.

I’m really excited for you to try gingerbread granola with puffed quinoa—there’s something so cozy about that gingerbread taste, and I just know it’ll become your go-to breakfast on those chilly mornings when you want to start your day feeling nourished and happy. I hope you love it as much as I do!

Elena x

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2 Comments

  1. How good is this granola recipe! I made it twice already and my son absolutely loves it. It tastes like Christmas 🙂 Thank you for sharing

5 from 1 vote (1 rating without comment)

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