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Maca Gingerbread Granola

Gingerbread granola recipe. Easy, healthy homemade granola baked with warm spices and adaptogenic maca. Gluten-free, vegan, and refined-sugar free.
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Course Breakfast, brunch
Cuisine gluten-free, healthy



  • 3 c. Old-Fashioned Rolled Oats
  • 1/2 c. Quinoa Uncooked
  • 1/3 c. Flaxseed Meal
  • 2 c. Raw Nuts I use a mix of cashews, almonds, and pecans
  • 1/4 c. Dried Cranberries
  • 1/2 c. Shredded Coconut
  • 3/4 c. Maple Syrup
  • 1/4 c. Coconut Oil Melted
  • 1 tsp. Vanilla Extract
  • 1 tsp. Pink Himalayan Sea Salt
  • 1 tbsp. Cinnamon
  • 1 1/4 tsp. Ginger
  • 1 1/2 tsp. Nutmeg
  • 1 1/2 tsp. Maca Powder



  • Preheat oven to 350 degrees.
  • In a large mixing bowl, mix together all dry ingredients (except for dried cranberries) and spices.
  • Pour the vanilla, melted coconut oil, and maple syrup over the dry ingredients and mix well by hand until evenly sturdy.
  • Spread evenly on a large baking sheet greased with coconut oil and bake for 20 minutes.
  • Turn granola, sprinkle in dried cranberries, and bake another 15 minutes.
  • Let cool (longer for ideal crunchiness), then enjoy :)


This granola is best stored in air-tight containers or baggies in the pantry. I like to bag it and give it as gifts for the holidays :)
Keyword Adaptogens, Granola