Gingerbread Christmas Granola - Nathalie's Cuisine
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Gingerbread Christmas Granola

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by Nathalie
Step by step recipe - 25 Min
December 10, 2019

Note: For all that have a histamine intolerance can switch the walnuts and hazelnuts to almonds that are usually better digested. If you have a nut allergy you can also use seeds such as pumpkin seeds, hemp seeds or sunflower seeds.

Serves 500 g Granola
Cooks in 25 Minutes
Difficulty Easy


250 g oats
100 g walnuts
100 g hazelnuts
Pinch of salt
2 tsp cinnamon
Pinch of vanilla, grounded
2 tsp gingerbread spice
60 g raisins
50 g coconut oil
80 g almond butter
50 g maple syrup


Preheat the oven to 180°C and line a baking tray with baking paper. Place all the dry ingredients (except the raisins) into a large bowl and mix with a spoon. Add the wet ingredients and mix again. Distribute evenly on the lined baking paper and bake for 15-20 minutes. Let it cool off completely. Sprinkle the raisins on top and store in an airtight container.


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