Cinnamon Crunch Granola

This recipe is a perfect base granola recipe that you can use as the beginning to any more flavours you wish you add. Spice it up by adding things like peanut butter and peanuts to make it peanut buttery, or adding chocolate chips to make it chocolate chip cookie granola… The granola is under your control after all.

It makes for the perfect crunchy topping to any yogurt bowl, with fruit and milk, or simply on its own. You can’t go wrong.

Also, for optimal cluster perfection, I suggest letting the granola cool completely before breaking it apart. Because there is nothing like a perfect bite of everything altogether.

Cinnamon Crunch Granola Recipe

Yield: 5 cups

• 3 cups Old fashion rolled oats
• 1 1/2 cup nuts and seeds*
• 1/2 tbsp cinnamon
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• Heaping tbsp of nut butter or coconut oil
• pinch of salt

*My favourite nuts and seeds for this recipe include: almonds, cashews, hemp hearts, chia seeds, pecans, etc… The more the merrier!

Method

1. Preheat oven to 325F.
2. Line a large cookie sheet with parchment paper.
3. Add oats, cinnamon, salt, nuts and seeds to a large bowl. I like to chop any nuts I am using up a bit.
4. Add wet ingredients: vanilla, maple syrup, and nut butter of choice.
5. Bake in preheated oven for 35 minutes, turn oven off, and let granola cool in oven for 10 minutes.
6. Remove from oven and let the granola cool for at least 10 minutes to help it become clustery. Then you can pack it up.
7. Store at room temperature for up to 2 weeks and enjoy!

Nutrition

Per 1/2 cup. (Value using 1 cup almonds, 1/4 cup chia seeds, 1/4 cup hemp hearts)

Calories: 224 Total fat: 12g Sodium: 123mg Carbohydrates: 24g Fiber: 5g Sugar: 11g Protein: 7g