If you like cinnamon rolls, then this sweet and crunchy granola is for you! Homemade granola is incredibly easy to make and so much healthier than store-brought.
I’ve been shopping a lot lately. Because I am absolutely terrified of winter time in Germany, I’ve been stocking up on lots of sweaters, jeans, jackets (more jackets than I actually need), boots and socks, the really cute thick kind. My mom and I have also made a checklist of all the things I need to buy before leaving Thailand. We’ve hit tons of shopping malls the last few days.
The other day I was starving after having walked around for hours and carrying a huge amount of shopping bags, I walked past a Cinnabon store.
Oh man. Doesn’t the smell of freshly baked cinnamon rolls aka the one that tortures hungry people in shopping malls, wafting all around you makes you wanna drop everything immediately and stuff one in your mouth? Well, I couldn’t 🙁 It was almost time for dinner and my mom was just plain mean (love you, mom!).
But hey, looking on the bright side, I wouldn’t have come up with this delicious Cinnabon-inspired granola recipe if I hadn’t been craving cinnamon rolls like crazy that day.
This granola is made with healthy, natural ingredients only. Have you ever looked up the ingredients in store-bought granola? I can’t pronounce at least half of them. So ditch store-bought, and make your own! Making granola at home is super duper easy. Just throw all the dry ingredients in a big bowl, drizzle with wet ingredients and mix! Then the oven does the rest of the work for you.
Let’s start with the dry ingredients. You’ll need old-fashioned rolled oats, whole raw almonds, brown sugar, ground cinnamon and sea salt. I like to roughly chop half of my almonds, and process the rest in a food processor to make a fine meal. This recipe requires 1 teaspoon of ground cinnamon, but if you really like cinnamon, feel free to add a more. The wet ingredients are honey, coconut oil and vanilla extract. You can easily make this recipe vegan by substituting honey with maple syrup. After dry and wet ingredients have been combined, stir in the raisins and bake at 150 degrees Celsius for about 20 minutes.
Not very hard, right?
I’ve seen a few recipes that include eggs so that the granola clumps up. This recipe doesn’t require any eggs. I also love clumpy granola; what works for me is adding a good amount of honey, which is sticky so it binds the oats together. I also like to drizzle an additional amount of honey onto the granola right before transferring into the oven. Then, it’s important to bake the granola for the given amount of time without stirring. To ensure even browning, rotate your baking tray after 10 minutes. Remove from the oven and break granola into little clumps once it’s been cooled completely.
This cinnamon raisin granola goes well with lots of things. My favorite way to use it is to sprinkle a few tablespoons onto a smoothie bowl. It adds amazing texture. I’m thinking it would taste amazing with an acai smoothie or better yet, apple gingerbread smoothie yum! This granola is also great with some yogurt as a light mid-day snack or with plain milk in the mornings.
If you’re a fan of cinnamon rolls (oh wait, who isn’t?), then I’m certain you’ll love this granola! Warm, sweet and gooey cinnamon roll – in granola form. You probably have all of the ingredients waiting around in your pantry already, so why not make some right now? Future you will thank you for it.
- 1 cup whole raw almonds
- 3 cups rolled oats
- ½ teaspoon sea salt
- ¼ cup brown sugar
- 1 teaspoons ground cinnamon
- ¼ cup honey/maple syrup
- 3 tablespoons melted coconut oil
- ¼ cup raisins
- Preheat the oven to 150 degrees Celsius.
- Roughly chop half of the almonds. Process the rest of the almonds in a food processor until a fine meal is formed.
- In a large bowl, combine chopped almonds, almond meal, rolled oats, sea salt, sugar and ground cinnamon.
- In a separate bowl, combine honey and coconut oil.
- Pour the wet mixture into the bowl with the dry ingredients and stir until the oats are well coated. Stir in the raisins.
- Transfer the granola mixture to a baking tray lined with baking paper. Spread into an even layer by using the back of a spoon.
- Bake for 25 minutes, rotating halfway through.
- Allow to cool completely before breaking into clusters.
- Feel free to substitute almonds with any other kind of nuts.
- Store granola in an air-tight container up to 1 month, although I doubt it would last that long 🙂