Gingerbread Latte Granola (GF + DF)

The holidays come around faster each year, which sends us into a baking frenzy panic. If you struggle to find time for holiday baking this year, I suggest making this Gingerbread Latte Granola.

It has all of the warming spices we know and love in gingerbread and a little espresso to give it that latte feel. This only takes about 30 minutes from start to finish, and it would make great goodie bag gifts for loved ones or a unique addition to the holiday breakfast table.

You can customize the recipe by adding dried cranberries and dairy-free white chocolate chips, giving this granola sweetness and tang. These two additions will heighten the festiveness of the granola as well. Try it out, and let me know what you think!

Note: The egg whites seem like an odd addition, but this is what makes the granola crunchy. If you prefer a softer granola, simply leave them out.

Prep Time: 8 minutes | Cook Time: 20 minutes

Servings: 22 (1/4 cup per serving)

Ingredients: 

• 4 cups gluten-free rolled oats 

• 1 1/2 cup raw pecans

• 1 1/2 tsp ground cinnamon 

• 1 1/2 tsp ground ginger 

• 1/2 tsp ground cloves  

• 1/2 tsp ground cardamom 

• 1/4 tsp ground black pepper

• 1 tsp kosher salt 

• 1/2 cup extra virgin olive oil 

• 1/2 cup honey

• 2 tbsp espresso 

• 2 tbsp molasses 

• 2 egg whites

• 1 tsp vanilla extract

  optional: 

• 1/2 cup dried cranberries 

• 1/2 cup dairy-free white chocolate chips 

Method: 

1. Preheat oven to 400°F.

2. Line a half-sheet pan with parchment paper.

3. Combine the oats, pecans, and spices in a large bowl.

4. In a medium bowl, combine the oil, honey, espresso, molasses, and vanilla together.

5. In a small bowl, whip the egg whites together until they are foamy. Incorporate this into the wet ingredients, whisking until combined.

6. Fold the wet ingredients into the dry until everything is incorporated.

7. Spread the granola on the sheet pan in an even layer.

8. Bake for 10 minutes, take it out, stir it up, and then return it to the oven for another 10 minutes. Take it out and stir once more. It will crisp up as it cools.

9. Let it cool before putting it in your desired storage containers. Keeps for 1 week at room temp.

10. Optional: add dried cranberries and chips once it has cooled. Enjoy!!