Homemade granola is a quick and easy snack to keep on hand and something that is a part of the regular snack rotation in our home. The best part about it is that you can add all your favorite ingredients, so you don’t find yourself picking around the the parts you don’t care for.
Add it to yogurt or a smoothie, pour milk over it to make cereal, or just eat it on it’s own. It only takes about 30 minutes to make in addition to storing and traveling well for a snack that you can easily grab on your way out the door.
It has become much easier to find store-bought, premade granola made from high quality ingredients. The Purely Elizabeth brand is one of my favorites. However, brands like this tend to be quite pricey. While we certainly might indulge in the store-bought version while traveling, most of the time I like to make my own since it is simple and quite a bit cheaper. Even when using organic ingredients, homemade granola is much more cost effective than store-bought alternatives.
Homemade Cinnamon Roll Granola Recipe
While we are not immune to buying some premade snacks, especially during busy seasons or when traveling, I love making a variety of homemade snacks. My favorites are marshmallows, shortbread cookies, and granola bars; but this homemade granola has been one that is getting made over and over again.
We like to make all different types of granola, but this cinnamon roll granola is definitely one of the favorites. Not only does it taste delicious but your kitchen will actually smell like cinnamon rolls as you are mixing it up! I love how this recipe is versatile and can be adjusted to include whatever I have on hand.
Why You’ll Love Easy Homemade Granola
Healthy: With a balance of protein, healthy fats, and carbohydrates; this granola is full of nutrients and will fill you up without causing a blood sugar crash.
Simple: Just mix everything together and put it in the oven. This recipe has very little hands on time and is made with ingredients that you can always keep on hand to make up a batch anytime.
Versatile: Don’t have one of the ingredients? No problem, you can easily swap an ingredients for something you do have on hand. Adjust the recipe to fit your taste and pantry staples.
Ingredients
Oats: The base of the recipe and of any good granola! I like to use old fashioned oats for this recipe.
Almonds: Provides crunch and texture along with a nutty depth of flavor. Almonds are what I most often have on hand, but pecans and walnuts also work great in this recipe!
Coconut Flakes: Add just a touch of natural sweetness without having an overwhelming coconut flavor.
Coconut Oil: Again the coconut flavor isn’t overwhelming here. Coconut oil works well for baking and sweeter recipes. It prevents the granola from burning and provides healthy and filling fats.
Almond Butter: Provides a sticky texture to create those large granola chunks while also adding to the nutty flavor.
Maple Syrup: Natural sweetener which also helps give it that cinnamon roll smell!
Vanilla: Another added flavor to create that cinnamon roll vibe.
Salt: Enhances all the other flavors.
Topping
Rapadura or Sucanut (brown sugar works too): Sweetens the topping.
Cinnamon: Essential for the cinnamon roll flavor.
Instructions
- Preheat the oven to 350 degrees.
- Heat a large pot over low-medium heat. Add in coconut oil and allow it to melt.
- Add all other ingredients to the pot except for the cinnamon and rapadura and mix until well combined.
- Spread mixture out on a baking sheet lined with parchment paper to prevent sticking. (I am able to use a cast iron pan without parchment paper and it doesn’t stick).
- Combine the rapadura and cinnamon and sprinkle on top of the granola mixture.
- Bake at 350 for 30 minutes or until crispy and golden brown.
- Allow to cool before storing in an airtight container for up to 2 weeks.
Frequently Asked Questions
What if I don’t have all the ingredients?
Missing ingredients? No problem. The great thing about making your own granola is that you can use whatever you have on hand. Swap any kind of nut for the almonds. Pecans or walnuts are my favorites, but cashews work well too. If you don’t have almond butter, any kind of nut butter works well. While peanut butter has a stronger flavor and will likely impact the taste of the granola, cashew butter or a mixed nut butter will keep the flavor similar. Maple syrup can easily be swapped for honey or brown sugar. The alternatives are endless. Adjust the recipe to include the things you have on hand and enjoy most!
Why doesn’t my granola break into larger chunks?
Do you love big, hearty chunks of granola? Me too. The best way to ensure you get as many of these big chunks as possible is to spread the granola out in one continuous layer on the baking sheet. This will aid in binding the granola together as it bakes. Additionally, be sure to let the granola cool fully before removing it from the baking sheet. This allows the the maple syrup and coconut oil to cool which prevents the granola from breaking into smaller pieces as you remove it from the baking sheet. You can also add a little more maple syrup if needed to bring everything together.
What are the best ways to eat Cinnamon Roll Granola?
There are lots of ways to enjoy homemade granola. My favorite is with yogurt and fruit, but you can also pour some milk over it like a bowl of cereal, sprinkle it on top of a smoothie, or just eat it on it’s own as a balanced snack of protein, carbs, and healthy fats.
More Homemade Snacks You Might Enjoy…
Homemade Cinnamon Roll Granola Recipe
Ingredients
Granola
- 2 cups Old Fashioned Oats
- 1 cup Almonds pecans or walnuts work great too
- 1/3 cup Coconut Flakes or Shredded Coconut
- 1/3 cup Coconut Oil
- 1/3 cup Almond Butter
- 1/4 cup Maple Syrup
- 1/2 tsp Salt
Topping
- 1 tbsp Rapadura or Sucanut brown sugar works too
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Heat a large pot over low-medium heat. Add in coconut oil and allow it to melt.
- Add all other ingredients to the pot except for the cinnamon and rapadura and mix until well combined.
- Spread mixture out on a baking sheet lined with parchment paper to prevent sticking. (I am able to use a cast iron pan without parchment paper and it doesn’t stick).
- Combine the rapadura and cinnamon and sprinkle on top of the granola mixture.
- Bake at 350 for 30 minutes or until crispy and golden brown.
- Allow to cool before storing in an airtight container for up to 2 weeks.
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