Cinnamon Bun Granola

This Cinnamon Bun granola tastes like a delicious, gooey cinnamon bun…in GRANOLA form! It’s vegan, gluten free, oil free, refined sugar free, and highly addicting! Perfect for topping yogurt, smoothies, oatmeal, or simply eating straight out of the jar.

The only way I can describe this granola is CINNABON! You know the smell that tortures everyone when they walk around in shopping malls? Well, be prepared for your whole house to smell like a delicious, gooey cinnamon bun…in granola form!! Think clustery granola, lightly sweetened with maple syrup and topped with a delicious blend of cinnamon and coconut sugar! Not to mention, its vegan, gluten free, oil free, AND refined sugar free! It’s a perfect healthier alternative and is great for topping breakfast bowls, smoothies, or even eating straight out of the jar.

Tips to Make this Recipe Perfectly

Use rolled oats! Instant oats and steel cut oats will change the texture of the granola and will also vary the cooking time.

Line your baking sheet with parchment paper so the sweetener sticks to your oats and not the pan.

Spread your granola mixture in a THIN layer in the centre of your baking sheet and press down with a spatula or back of a spoon. This is the key to forming those crispy clusters!

Let the granola cool completely after taking it out of the oven before serving or gently breaking into clusters. This step is important to keep the granola as crispy as possible. It may not seem done when you first take it out, but crisps up as it cools on the sheet.

Cinnamon Bun Granola

This Cinnamon Bun granola tastes like a delicious, gooey cinnamon bun…in GRANOLA form! It's vegan, gluten free, oil free, refined sugar free, and highly addicting! Perfect for topping yogurt, smoothies, oatmeal, or simply eating straight out of the jar.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snack

Servings 8 servings

Ingredients

  

• 2 c rolled oats
• 1/4 c maple syrup
• 1/3 c creamy cashew butter
• 1/2 c pecans
• 1/3 c unsweetened shredded coconut
• 1 tsp vanilla extract
• 1/2 tbsp ground cinnamon
• 1/2 tsp sea salt

Topping

• 1 tsp ground cinnamon
• 1 tbsp coconut sugar

Instructions

 

• Preheat the oven to 325F and line a large baking sheet with parchment paper
• In one bowl, mix oats, pecans, cinnamon, shredded coconut, and salt
• In another bowl, mix together the cashew butter, maple syrup, and vanilla
• Pour wet mixture into dry and mix until oats are completely coated
• Spread mixture onto baking sheet in a thin, even layer and press down with spatula (the thinner it is the more crispy it will get!)
• Mix together the cinnamon sugar topping in a small bowl and sprinkle on top of granola
• Bake for 25 minutes until lightly golden brown
• Let the granola cool completely before gently breaking into clusters. Store in large mason jars or an airtight container.

Notes

* can substitute the cashew butter for creamy almond butter or sunbutter for a nut free alternative

* can substitute maple syrup for honey

* can use walnuts instead of pecans (or any other nuts!)