Cinnamon Lover’s Granola – Mel’s Kitchen Cafe

This scrumptious cinnamon granola is very easy to make at dwelling! Made with oats, nuts, honey and, in fact, cinnamon, it’s a excellent breakfast or snack.

I really like me some selfmade granola, and this cinnamon granola doesn’t disappoint!

Easy to make and tremendous tasty, the cinnamon is certainly the star of the present – a terrific taste to pair with the hearty substances within the granola!

Cinnamon Granola Components

Making granola at dwelling is very easy!

All the dry substances go in a bowl. On this case, it’s:

• old school oats
• brown sugar
• floor flax (non-compulsory – see recipe notes for some good subs!)
• chopped nuts (I exploit pecans)
• cinnamon
• salt

Granola Syrup

Subsequent comes the granola syrup! That is what helps every thing stick collectively.

• neutral-flavored oil
• honey
• vanilla

Pour the syrup over the granola, and provides every thing toss till the substances are evenly coated.

An Unpopular Baking Opinion

I do know most recipes for granola name for the granola to bake at a low temperature for an extended time frame. However I desire to bake my granola at the next temperature for a brief period of time.

It has served me nicely for this favorite granola and this super popular granola, so I’m sticking with it.

Unfold the granola evenly on baking sheets and bake at 325 levels for 15-25 minutes, stirring a couple of times.

Control it so it doesn’t burn!

The Key to Good Granola

For excellent selfmade granola, don’t stir when the granola comes out of the oven!

Let the granola cool utterly on the baking sheet, WITHOUT STIRRING.

As soon as it’s cooled, it’ll break into pleasant small clusters as you scrape it off the pan.

I like granola with a extra “piece-y” texture than granola with giant, crunchy, rip-the-roof-of-your-mouth-open clusters. And this cinnamon granola has the proper mixture of crunch, clusters, and finer items.

Breakfast or Snack

We eat lots of yogurt and granola round right here. For fast breakfasts. After college snacks. And each alternative in between.

With a high-protein yogurt, granola makes a deliciously wholesome snack for my youngsters concerned in busy athletics and after-school actions. Or as a late night time seize as a result of MY TEENAGE BOYS EAT NONSTOP. Actually, nonstop.

This cinnamon granola is a wonderful addition to the handful of granola recipes we already make and love. The cinnamon taste is outstanding with out being overwhelming, and it’s tasty by the handful or on any taste of yogurt!

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Cinnamon Lover’s Granola

Yield: 36 servings (about 9-10 cups granola)

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Granola:

• 6 cups (600 g) old-fashioned rolled oats
• ½ cup (106 g) packed light or dark brown sugar (see note)
• 1 cup (120 g) finely chopped nuts (I use pecans)
• ¼ cup (33 g) ground flaxseed (optional)
• 1 tablespoon ground cinnamon
• 1 teaspoon coarse, kosher salt (use 1/2 teaspoon if using table salt)

Syrup:

• ½ cup (98 g) neutral-flavored oil or melted coconut oil
• ½ cup (163 g) honey
• 1 teaspoon vanilla extract

• Preheat the oven to 325 degrees F. Line two half sheet pans with parchment paper and set aside. (See note below for baking both pans at once.)

• In a large bowl, combine all of the granola ingredients and toss or stir to evenly combine.

• In a liquid measuring cup or medium bowl, whisk together the oil, honey and vanilla until well-combined.

• Pour the syrup over the granola ingredients and stir until all the ingredients are evenly coated.

• Scrape half of the mixture onto each sheet pan. Spread into an even layer.

• Bake the granola for 15-25 minutes, stirring once or twice and rotating pans halfway through. Add additional time, if needed.

• Let the granola rest on the cookie sheet without stirring to cool completely. Once cooled, scrape off the pan into pieces and store in an airtight container. The granola will keep at room temperature, well-covered, for several weeks.

Flaxseed: you can leave this out and/or substitute with hemp hearts, peanut butter powder, or another 1/4 cup high fiber/high protein add-in.
Brown Sugar: if you want the granola a bit sweeter, increase the brown sugar by 1/4 cup or so.
Sheet Pan: If you are baking the granola on two sheet pans, either bake them in separate batches, or place oven racks six inches apart in the oven and bake the sheet pans at the same time, making sure to rotate the sheet pans each time you stir the granola to prevent the granola from cooking too fast. 

Serving: 1 serving (about 1/4 cup), Calories: 130kcal, Carbohydrates: 17g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Sodium: 67mg, Fiber: 2g, Sugar: 7g

Follow @MelsKitchenCafe on Instagram and present me the recipes you make from my weblog utilizing the hashtag #melskitchencafe. I really like seeing all of the goodness you might be whipping up in your kitchens!

Recipe Supply: impressed by a recipe a reader, Allison J., despatched me – used this favourite honey almond granola as inspiration, too.