Cinnamon Crunch Granola

This cinnamon crunch granola is packed with sweet cinnamon and maple syrup and loaded with lots of healthy oats and nuts.

I always have homemade granola on hand in our pantry because we all love it. I personally enjoy eating granola mixed with yogurt or on top of ice cream, while my kids prefer it eaten as cereal with milk. Instead of our go-to coconut granola, I made this cinnamon crunch granola from a recipe I found on One Sweet Appetite. The cinnamon and vanilla make this crunchy granola extra special and we all think it’s tasty.

How to Make Cinnamon Crunch Granola

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

Combine the oats, brown sugar, pecan pieces, almond slivers, cinnamon, and salt together in a bowl; mix well.

Combine the maple syrup and coconut oil together in a glass bowl; microwave for 30-45 seconds, or until the coconut oil has melted; whisk well. Whisk in the vanilla extract. Pour the mixture over the oat mixture then stir until evenly coated.  Add the whisked egg white and stir until evenly coated.

Pour oat mixture onto the baking sheet and spread out into an even layer.

Place into the oven and bake for 30 minutes, stirring halfway through cooking time.

Allow to cool completely before storing in an airtight container in a cool dry place. Enjoy.

Cinnamon Crunch Granola

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 4 cups

Author: Adapted by Pam - For the Love of Cooking / Original by One Sweet Appetite

Equipment

• Baking Sheet

Ingredients

• 3 cups old-fashioned rolled oats
• ¼ cup brown sugar
• ¼ cup pecan pieces
• ¼ cup thinly sliced almonds
• 1¼ tsp ground cinnamon
• ½ tsp salt
• ⅓ cup real maple syrup
• 3 tbsp coconut oil
• 2 tsp vanilla extract
• 1 large egg white, well-whisked

Instructions

• Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
• Combine the oats, brown sugar, pecan pieces, almond slivers, cinnamon, and salt together in a bowl; mix well. 
• Combine the maple syrup and coconut oil together in a glass bowl; microwave for 30-45 seconds, or until the coconut oil has melted; whisk well.
• Whisk in the vanilla extract.
• Pour the mixture over the oat mixture then stir until evenly coated.  Add the whisked egg white and stir until evenly coated. 
• Pour oat mixture onto the baking sheet and spread out into an even layer. 
• Place into the oven and bake for 30 minutes, stirring halfway through cooking time. 
• Allow to cool completely before storing in an airtight container in a cool dry place. Enjoy. 

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