The BEST Low-Fat Gingerbread Granola
on Apr 24, 2025
If your favorite part of the holiday season is the smell of warm spices wafting through your kitchen—this recipe is for you! This low-fat Gingerbread Granola brings all the cozy, comforting flavors of the season without the oil or refined sugar, and it’s so crunchy and satisfying, you’ll be snacking on it all year round.
Why I Love This Recipe
Hey there, dessert lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! Granola is usually a no-go in the plant-based, SOS-free world because it’s typically packed with oil and sugar—but not this version! Inspired by my friend Dreena Burton’s fabulous gingerbread granola, I created a low-fat twist that’s just as flavorful and crunchy but totally guilt-free. I love how versatile this granola is—eat it as a cereal, sprinkle it over nice cream or fruit, or just grab a handful for a midday treat. Plus, your kitchen will smell like a holiday dream while it dehydrates!
Key Ingredients
- Gluten-Free Rolled Oats – The hearty, chewy base of our granola that gets perfectly crisp in the dehydrator.
- Date Paste – Acts as the sweet, sticky binder that holds everything together while keeping the recipe low-fat and free from refined sugars.
- Date Syrup – Adds a deeper, richer sweetness and helps darken the granola for that classic gingerbread look.
- Gingerbread Spice – This blend from Local Spicery is the secret weapon. It’s what gives the granola that nostalgic holiday flavor.
- Cinnamon, Nutmeg & Cardamom – These warm spices elevate the flavor and make the granola taste like a hug.
- Vanilla Bean Powder – Adds a subtle sweetness and depth that pulls all the flavors together.
The Process
In a large mixing bowl, combine all ingredients. This mixture is sticky, so I recommend using food service gloves to make it easier (and less messy) to mix thoroughly. Once everything is well combined, spread the mixture evenly onto 2–3 dehydrator trays lined with Teflex sheets or parchment paper.
Dehydrate at your preferred temperature overnight, or until the top feels dry to the touch. Flip the granola, remove the Teflex or paper, break into clusters, and continue dehydrating for up to another 24 hours—depending on how crunchy you like it. The drier you go, the crispier the clusters!
Chef’s Tips
- No Date Syrup? No problem! Just increase the date paste to 2½ cups. It’ll still be delicious—just a bit lighter in color and less sweet.
- No Gingerbread Spice? Substitute with 2 teaspoons of ground ginger, but don’t go overboard—it’s strong stuff!
- More Crunch? The longer you dehydrate, the crunchier it gets. Make a big batch and store it in the freezer for ultra-long freshness.
How to Store
Once completely cool and crisp, store your granola in an airtight container at room temperature for up to 2 weeks—or in the freezer for several months of fresh, crunchy goodness!
Frequently Asked Questions
Yes! Bake at your oven’s lowest temperature with the door slightly ajar, and check every 20–30 minutes until crispy.
You bet! This version is already nut-free. If you’re adding extras like seeds or coconut, just make sure they’re allergen-friendly.
Serving Suggestion
Pair with a bowl of Banana Nice Cream, layer it into a holiday parfait with pumpkin or apple pie pudding, or serve it alongside your favorite plant-based yogurt. This granola also makes a sweet, crunchy gift—just pack it in a cute jar with a ribbon!
Summary
This low-fat Gingerbread Granola is cozy, crunchy, and packed with seasonal flavor—perfect for breakfast, snacking, or gifting. Thanks to the magic of date paste and warm spices, it’s sweet, satisfying, and totally free from oil, sugar, and salt.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
The BEST Low-Fat Gingerbread Granola
Equipment
- Dehydrator
Ingredients
- 6 cups gluten-free rolled oats
- 2 cups date paste
- ¼ cup date syrup, Use code CHEFAJ at checkout for 10% off your order www.ilovedatelady.com
- 1 Tablespoon cinnamon
- 1 Tablespoon gingerbread spice from Local Spicery, Shop at www.localspicery.com/chefaj to receive two FREE SOS-friendly spice samples with your order
- 1 teaspoon vanilla bean powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon cardamom
Instructions
- Mix all ingredients together in a large bowl. I prefer to use food service gloves as this is very sticky.
- Evenly distribute on 2-3 dehydrator trays and dehydrate at desired temperature overnight or until the top is dry to the touch.
- Flip the trays, remove the Teflex and break into pieces of desired size and dehydrate up to another 24 hours or until desired level of crunchiness is reached.
