Hi, friends! I hope your week is going great! I’m doing more than just showing a day of snacks and meals today, I’m sharing your next snack recipe.
So, ya’ll may be surprised to hear this, but until recently, I’ve been a take it or leave it girl with granola. I like it, but I’d never feel the need to buy it. Plus, there’s the fact that I’m allergic to most nuts, so I always have to be super careful about ingredients. I’d never really thought twice about making my own. HUGE MISTAKE. Those days are long behind me now. I’m a true granola believer!
I’m obsessed, and I foresee the creation of many more varieties coming. I instantly became infatuated the minute my oven started producing the amazing smells of maple and cinnamon- For a hot minute, I thought I was in a full-fledged bakery making rows and rows of fresh baked cinnamon buns.
Let’s talk about cinnamon for a sec. I’m a cinnamon lover. Did you know it may help in regulating blood sugar? I add it to just about everything, from yogurt, smoothies, oatmeal bowls, toast, so naturally, it was going to find its way into granola. But really, how could you even have granola without cinnamon? Like how would that exist? It just wouldn’t be the same.
The hardest part about cooking this is waiting for these little baby clusters to cool. As I mentioned above, you’re the master baker in your own little bakery and you just want to eat them all! Or just taste them to make sure they’re acceptable to sell in your non-existent bakery kitchen. Taste testing leads to superb products, right? Just quality assurance.
We went through the first batch so quickly that I experimented with round two, tweaking a few things.
The best part is that this takes 10 minutes to prepare, 45 minutes to bake, and uses 6 simple ingredients, which you probably already have at home. I’ll list them for you:
- coconut flakes
- maple syrup
- vanilla extract
- vegetable oil.
And, you’re avoiding all those weird-name store ingredients. So all of this greatness can be ready in an hour, but remember to allow some time to cool before breaking into chunks.
What sets this apart are the baked, caramelized crisp coconut flakes within the granola clusters, but then you also top it with light, fresher flakes. Match made in heaven.
- 3 cups oats
- 2 tsp cinnamon
- 2 tsp vanilla extract
- ½ c Maple syrup
- ¼ c coconut flakes (+2 tbsp for topping)
- ¼ c vegetable oil
- Preheat oven to 325-330. Line baking sheet with parchment paper. Combine all ingredients into large bowl and stir until combined well. Spread mixture onto baking sheet in an even layer (press down if you have to).
- Bake for 40-45 minutes. After removing from oven, top with 2 additional tbsp coconut flakes and let cool for 15-20 minutes, before breaking into pieces.
Oh, and these should last up to a week, but I doubt they’ll be around that long.
The granola really goes perfectly over oatmeal or with a creamy, greek yogurt. My yogurt is much more pleasurable when it has a little crunch!
How do you like your granola?
Can granola exist without cinnamon?