Cinnamon Vanilla Granola
Ingredients:
4 C old-fashioned rolled oats *
1 ½ C raw nuts &/or seeds*
1 Tbsp cinnamon
1 tsp fine-grain salt, I prefer Himalayan but sea salt is a good choice too
1 Tbsp cinnamon
½ cup melted coconut oil or ghee
½ cup honey or maple syrup (I used honey)
2 tsp pure vanilla extract
Optional add ins – dried fruit &/or chocolate chips*
Preheat oven to 350° F and line a large, rimmed baking sheet with parchment paper. I find the bottom of a broiler pan is the perfect size and depth.
In a large bowl, combine the oats, nuts/seeds, cinnamon and salt. Mix until the cinnamon is evenly dispersed.
Pour in the oil, honey or maple syrup and vanilla. Mix until everything in the bowl is evenly coated.
Pour the granola into your prepared pan and spread it in an even layer.
Bake until lightly golden, for about 20-22 minutes. After 10 minutes of baking, stir then gently press the granola down with a spatula. The firmer you pack the granola the larger your clumps will be.
Allow the granola to cool completely for at least 1 hour or overnight. The granola will crisp up as it cools. Do not mix or attempt to break until fully cooled.
Using your hands, break the granola into pieces with your hands, creating larger or smaller chunks as you prefer.
Instructions:
Preheat oven to 350° F and line a large, rimmed baking sheet with parchment paper. I find the bottom of a broiler pan is the perfect size and depth.
In a large bowl, combine the oats, nuts/seeds, cinnamon and salt. Mix until the cinnamon is evenly dispersed.
Pour in the oil, honey or maple syrup and vanilla. Mix until everything in the bowl is evenly coated.
Pour the granola into your prepared pan and spread it in an even layer.
Bake until lightly golden, for about 20-22 minutes. After 10 minutes of baking, stir then gently press the granola down with a spatula. The firmer you pack the granola the larger your clumps will be.
Allow the granola to cool completely for at least 1 hour or overnight. The granola will crisp up as it cools. Do not mix or attempt to break until fully cooled.
7. Using your hands, break the granola into pieces with your hands, creating larger or smaller chunks as you prefer.
Store the granola in an airtight container at room temperature.
Notes:
*While oats are naturally gluten free, they are often processed in plants that also process other gluten containing grains so, they can become cross contaminated. If you need to ensure gluten free granola, use certified gluten-free oats.
*I used ½ C chopped hazelnuts, ½ cup pepitas & ½ C sunflower seeds but you can use any combination of nuts or seeds you like. I prefer to chop larger nuts, but you can keep them whole if you prefer
*After breaking into clumps, you can mix in some dried fruit or chocolate chips if desired. I’d suggest about ¾ C each, but you can add as much or as little as you like!