Cinnamon Granola

This Cinnamon Granola is grain free, dairy free, sugar free and makes the house smell heavenly of cinnamon and toasted pecans! You know I love my crunch and this granola is crunchy and the perfect healthy treat that is delicious over yogurt with berries, as a bowl of cereal with almond milk or by the handful as snack. You may want to double this one because while its cooling its really hard to keep the family from grabbing a handful every time they walk by! If you love this Cinnamon Granola be sure to try my Maple Cinnamon Granola or Pumpkin Granola!

Why You'll Love This Recipe

It is healthy: I created this recipe and my Maple Cinnamon Granola because I wanted a healthier granola that was free from gluten, refined sugars and other preservatives that I could not even pronounce.

It is so easy to make: All of the ingredients can be purchased and ready to use right from the bag. You can even buy pre chopped dates now! How much easier does it get?

It is so versatile: Whether you are looking for a granola to have for breakfast with your milk of choice, over yogurt with fresh fruit or just to grab and go for a snack this is my go to!

Ingredients You Will Need

Slivered almonds: Slivered almonds add a delightful crunch to this granola, and their mild flavor complements the other ingredients, making them a popular choice over other nuts for added texture.

Pecans: Pecans are a species of hickory native to the Southern United States. Pecans have a distinctly sweet and buttery flavor.

Coconut flakes: I use unsweetened to keep the granola Whole30 compatible. Coconut flakes a larger version of dried shredded coconut. Instead of being grated, boiled coconut meat is cut into substantial flakes that are then dried.

Medjool dates: Incorporating Medjool dates into granola provides a natural sweetness, as these fresh fruits impart a rich, caramel-like flavor.

Apple sauce: Apple sauce is a purée made of apples. It can be spiced or sweetened. I use unsweetened apple sauce to keep the granola Whole30 compatible.

Coconut flour: Coconut flour is a fine, soft powder made by grinding dried coconut meat into flour. It is a good substitution for wheat flour and can easily be combined with other gluten free flours to make a blend.

Extra virgin olive oil: Olive oil stands out as an excellent choice for adding healthy fats and antioxidants to the granola.

Coconut oil: Coconut oil is made by pressing fresh coconut meat or dried coconut meat called copra. Virgin coconut oil uses fresh while refined coconut oil typically uses copra. I always use refined coconut oil as it has a milder scent and flavor but a higher smoke point.

Vanilla extract: Vanilla extract is commonly used to bring out a rich subtle flavor in savory foods without overpowering other ingredients.

Cinnamon: Cinnamon powder is much finer than ground cinnamon and easier to mix into recipes whereas ground cinnamon has a coarser texture and can add a bit of crunch to dishes.

Himalayan pink salt: Himalayan is a rock salt that comes from the region of Punjab, Pakistan. The salt often has a pinkish tint due to the trace minerals.

Instructions

In a large bowl: Combine all of the dry ingredients and toss well.

In another bowl: Combine all wet ingredients and stir well.

Add wet ingredients: To dry ingredients and toss well.

Spread mixture out: On a rimmed cookie sheet, you can line it with parchment if you like.

Bake in a 300 degree oven: There is no need to preheat the oven. Bake for approximately 30 minutes till the nuts start to brown. I toss them around after 15 minutes.

If they feel wet: Sometimes depending on how thick you layer on the baking pan they may feel a little wet. You can bake for a few minutes more.

Let cool: Do not skip this part! Allow granola to cool for a few hours on the cookie sheet and then store in a glass ball jar.

Enjoy!

Recipe Tips and Tricks

Allowing the granola time to dry: It is very important to allow the granola time to fully dry before putting it in the ball glass jar. This will help maintain its crunch. I leave it out overnight before putting it in the jar.

Buy pre chopped dates: This recipe can be ready even faster by purchasing pre chopped dates.

Recipe Variations

Use different nuts: Not a fan of almonds or pecans? Use walnuts or cashews instead. I have even added pepitas to the mix.

Maple syrup: If you are not doing a whole30 round, use a little maple syrup to add some extra sweetness to the granola.

Allergic to coconut: Use dried apples chopped up in place of the coconut flakes. Use extra olive oil in place of the coconut oil. Use cassava flour in place of coconut flour.

Storage Tips

This cinnamon granola is best stored in a ball glass jar and will stay fresh for up to four weeks (if it lasts that long).

FAQs About Cinnamon Granola

What can I use instead of coconut flakes?

You can use dried apples, chopped up.

Why did my granola not get crunchy?

You may need to increase the baking time and toss more frequently.

Why use oil in granola?

It adds a really nice savory note to the granola and balances out the sweetness.