This cinnamon roll granola tastes like a gooey cinnamon bun, in granola form! It's ultra crispy and is perfect for topping breakfast bowls, snacking, or eating straight from the jar.
Preheat oven to 325F and line a baking sheet with parchment paper.
In a large mixing bowl, combine rolled oats, chopped walnuts, cinnamon and salt.
In a separate bowl, mix together cashew butter, maple syrup and vanilla extract.
Pour wet ingredients into dry and stir until oats are completely coated.
Spread mixture onto baking sheet in a ¼in single layer and PRESS down with spatula.
Bake at 325F for 25 mins until lightly golden.
Let cool completely (~1hr) (Don’t skip this step as this is when the granola gets crispy!)
Once cooled, drizzle on melted white chocolate. Place in the fridge until set. Then break into clusters and enjoy!
Store in an airtight container or mason jars!
Notes
How To Store:Store in an airtight container or mason jar at room temperature for up to 3 weeks, or freeze for up to 3 months.Top Tips:
Let your granola cool completely on pan before touching or breaking into clusters. The cooling time allows your granola to firm up and become extra crispy!
Press your granola mixture down into your baking sheet before baking. This will help it cook in a single piece and form delicious granola clusters
Don't overbake! Remove your granola when it's golden brown at the top. Granola can go from golden to burnt very quickly so be sure to keep an eye on your granola as it's baking.