Grain-Free Gingerbread Granola

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Recipe by Naomi Sherman

Who says that crunchy, flavourful granola needs to be full of carbs?
Your house will smell magical while this granola cooks and it is perfect as a topping on your yoghurt or with your milk of choice
With ingredients rich in protein and omega 3 fatty acids, this is a perfect powerhouse of a breakfast
Go on, give it a try!


  • 1/2 cup flaked almonds

  • 1/2 cup pecans, roughly chopped

  • 1/4 cup pepitas

  • 1/4 cup sunflower seeds

  • 2 tbsp chia seeds

  • 1/4 cup ground flaxmeal

  • 1/4 cup hemp seeds

  • 1/2 t ginger powder

  • 1/4 t cardamom powder

  • 1/4 t nutmeg

  • 2 t vanilla paste

  • 3 tbsp sugar-free maple flavoured syrup

  • 1/2 cup coconut oil, melted

  • 1 tbsp molasses (optional)


  • Preheat your oven to 160°C
  • Place all of the ingredients into a large mixing bowl and stir well to thoroughly combine.
  • Spread out in a thin layer on a large, lined baking tray.
  • Bake for 25 minutes, stirring a couple of times during cooking.
  • The more you stir the granola, the smaller your end result pieces will be so break it up to your preferred size.
  • The granola will crisp up as it cools so don’t be tempted to over cook it because it doesn’t seem crunchy.
  • Store in a sealed jar.


  • Note: While molasses is not technically “keto”it lends a rich spiced flavour to the granola and only adds less than 1 gram of carbs to each serve. The addition of it is optional, but recommended.