Fall is approaching quickly and this is when I get excited about making things with cinnamon, nutmeg, clove, and pumpkin! Fall is a beautiful time of year in Ohio. So, I decided to make some granola today with cinnamon. There are many benefits to eating cinnamon. I won’t go into details on this but you can look it up and find many good things about it. Making granola is fun because you can actually change it up every time if you want to add something else while you leave another thing out. Often times, what I add depends on the dry ingredients I have on hand. If you want to try this recipe but you don’t like some of the options I chose, you can keep out what you don’t like and go ahead replace it with something else.
“Cinnamon Crunchy Granola”
Preheat the oven at 300 degrees. Place a piece of parchment paper onto a cookie sheet.
Combine these ingredients in a bowl.
2 C. Organic Whole Oats
5-6 whole Medjool Dates (chopped into small pieces)
1/2 C. unsweetened shredded coconut
1/4 C. Whole Flaxseeds
1/2 C. Sliced Raw Almonds
1/2 C. Whole Raw Walnuts
In a separate bowl, combine the following ingredients.
3 Tsp. Cinnamon (Heaping)
1/4 C. melted butter (I only use the Kerrygold brand)
1/2 C. Raw Honey
1/4 C. Maple Syrup (Only use the real stuff.)
Next, pour the butter mixture into the dry oat mixture. Mix well until everything is wet. Place onto the prepared cookie sheet with parchment paper.
Place into the oven for around 40 minutes. The timing will vary depending on the oven. Just keep an eye on it by stirring the granola about every 10 minutes to make sure it doesn’t burn. It will start to get dark around 30 minutes or so. When you take it out it won’t feel completely dry to the touch. Once it sets out and starts to cool, you will feel that it gets crunchy.