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Mason jar with cinnamon granola in it and orange scoop and white ramekin with more granola in it.
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Crunchy Cinnamon Granola

Loaded with healthy nuts and seeds and flavored with caramel-like almond butter. This vegan cinnamon granola works on top of yogurt and bowls or as a snack in itself.
Course Breakfast, Snack
Cuisine American
Keyword Granola, Healthy Snacks
Prep Time 10 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 40 minutes
Servings 10
Calories 245kcal
Author Shelby Stover

Equipment

Ingredients

  • 1 cup coconut flakes large*
  • ½ cup pumpkin seeds
  • 2 tbs hemp hearts
  • ¾ cup oats regular, gluten-free
  • ½ cup almonds chopped
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ⅛ cup smooth almond butter
  • ¼ cup coconut oil measured solid
  • ¼ cup maple syrup
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 300 degrees. In a large bowl combine the dry ingredients and mix. In a small pot combine the wet ingredients and heat on low (if you place the stove too hot the almond butter will burn). Whisk frequently until all wet ingredients are combined.
    Cinnamon, bee pollen, coconut and oats in a mixing bowl
  • Pour the wet mixture into the bowl of dry and mix well until everything is coated and semi sticky. Line a pan with parchment paper and spread granola mixture evenly over the pan. Try to keep the granola together and not spread apart but keep the layer thin.
    Nuts and seeds in a mixing bowl with cashew butter and coconut oil being poured on top
  • Bake for 12 minutes. Remove from the over and stir placing the granola back into a single layer. Bake another 10-12 minutes keeping watch carefully in the last two minutes. You want the granola to be just starting to brown. Any longer and it will burn.
    Apple pie granola on a baking tray lined with parchment paper
  • Remove the pan from the oven and let sit on the counter for one hour. The granola will harden as it sits. After an hour, break granola apart as much as preferred and store in mason jars in the fridge.

Video

Notes

  • Make sure to use shaved, unsweetened coconut. The thicker the better! I get mine from a local bulk barn.
  • When you put the granola on the baking tray, press it down firmly so that it sticks together. This is what helps make it crunchy!
  • Make sure to line the baking tray with parchment paper or a silicone mat, otherwise, the granola is more prone to burn.
  • Make sure to let the granola cool fully on the pan so that you get the best crunch!
  • Grab all the ingredients from my Pantry Staples.
  • The granola recipe makes 5 cups roughly. One serving is ½ a cup.

Nutrition

Calories: 245kcal | Carbohydrates: 15g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Sodium: 63mg | Potassium: 186mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg