Cranberry Gingerbread Granola
Yields: 6 servings (about ½ cup each)
This healthy granola is full of warm winter flavors and lots of crunchy clusters. It’s perfect for breakfast, snacks, and giving away as gifts! Store it in an airtight container for up to 2 weeks.
  • 1 ½ c (150g) old-fashioned oats (gluten-free if necessary)
  • 1 ½ c (40g) crisp rice cereal (gluten-free if necessary)
  • 1 tsp (3g) ground cinnamon
  • ½ tbsp (7g) unsalted butter or coconut oil, melted
  • 2 tbsp (30mL) molasses
  • 2 tbsp (30mL) maple syrup, room temperature
  • 6 tbsp (90mL) nonfat milk, room temperature
  • 1 tbsp (16g) Gourmet Garden Ginger Paste
  • ⅓ c (40g) dried cranberries
  1. Preheat the oven to 350°F, and lightly coat a 9”-square pan with nonstick cooking spray.
  2. In a large bowl, stir together the oats, rice cereal, and cinnamon. In a separate bowl, whisk together the butter or coconut oil, molasses, maple syrup, and milk. Whisk in the ginger paste until no large lumps remain. Pour the ginger mixture into the cereal mixture, and stir with a spatula until all of the cereal is completely coated.
  3. Spread the cereal mixture into the prepared pan. Bake at 350°F for 40-45 minutes or until crunchy, gently stirring every 15 minutes to break up the mixture and ensure even baking. Cool completely in the pan; then sprinkle with the dried cranberries.
Notes: For a vegan version, substitute your favorite non-dairy milk for the nonfat milk, and use coconut oil instead of butter.

For the biggest crunchy clusters, be very gentle when stirring! The more you stir, the more likely it is that the clumps will break apart. It’s easier to break up the clusters after baking if any are too large for your liking.

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at