Cinnamon Roll Granola

overhead shot of cinnamon roll granola clusters

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5 from 3 votes

This cinnamon roll drizzled granola is crunchy, sweet, and spiced with cinnamon for an amazing breakfast.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Servings: ⅓ cup servings

Calories: 284kcal

Author: Allie Petersen

Equipment

Ingredients

¼ cup coconut oil melted
¼ cup maple syrup
1 tablespoon packed brown sugar
1 tsp vanilla extract
¼ teaspoon salt
1.5 teaspoon cinnamon
2 cups old fashioned oats

Optional Icing

⅓ cup white chocolate chips dairy-free if vegan
1 teaspoon coconut oil

Instructions

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Add the coconut oil, maple syrup, brown sugar, vanilla, cinnamon and salt to a large bowl. Whisk until sugar is dissolved and oil is well incorporated.
¼ cup coconut oil, ¼ cup maple syrup, 1 tablespoon packed brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt, 1.5 teaspoon cinnamon
Add the oats and and stir well.
2 cups old fashioned oats
Pour the oat mixture onto the baking sheet and spread it out into an even layer with no gaps between the oats. Firmly pack the oat mixture into the baking sheet with the back of a large wooden spoon. (FYI the granola will only take up about half of a 18” x 26” baking sheet).
Bake for 30 minutes. Rotate the pan half way through cooking to allow it to evenly cook.
Let the granola cool at room temperature for one hour.
Optional icing: Warm you white chocolate chips in a small bowl with a small bit of coconut oil. Microwave in 10-15 second increments, stirring in between, until melted. Add more coconut oil if needed for thinner consistency. Drizzle white chocolate over granola. Let the white chocolate harden before breaking up granola.
⅓ cup white chocolate chips, 1 teaspoon coconut oil
Use a small spoon to scoop up the granola off of the baking sheet (you can also use your hands to break into the large chunks).
Store at room temperature in an airtight container or in a resealable bag. Enjoy!

Notes

Tips:

- Allow the granola to cool for an hour before breaking it apart if you want large clusters. If you prefer smaller granola pieces, you can break it up after 15 minutes of resting.

- Customize this recipe! This recipe is nut-free, but you can easily add crushed pecans, walnuts, or almonds for more crunch. Keep in mind that some nuts, like almonds or pecans, can brown quickly, so it's important to monitor the baking process to prevent them from burning. I recommend adding the nuts halfway through, which will require stirring your granola.

Storage:

Store cinnamon roll granola in an airtight container (I like to use clear mason jars) for up to 3 weeks.

To freeze cinnamon granola, place it in an airtight container or freezer bag, removing as much air as possible before sealing. Make sure the container is freezer-safe to prevent freezer burn. When you're ready to use the granola, simply remove it from the freezer and let it thaw at room temperature for a few minutes before enjoying. It can be stored for up to 3 months.

FAQ:

Any fun flavor variations?

Yes! Try out apple spice cinnamon roll granola by adding in some dried apple pieces after it's cooked. For pumpkin spice cinnamon roll granola add some pumpkin pie spice (which typically includes cinnamon, nutmeg, ginger, and cloves) and a little pumpkin puree.

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