Two things happened to bring about this cinnamon roll granola:
- I dragged my sister to an amazing diner that serves jumbo cinnamon rolls (the I-could-use-this-as-a-spare-tire size, not a standard Cinnabon size).
2. A friend texted asking if I had a good granola recipe.
The problems that arose from these circumstances were:
1. All I want all the time is a cinnamon roll that doesn’t make my insides want to die, and
2. Why on earth have I never made my own granola? What kind of food blogger/person who’s hobby list *includes* hiking even though they only hike about ten times a year, for about two hours at a time, when it is 60-70 degrees outside, am I if I have NEVER made my own granola?!
A travesty, to say the least.
When I set out developing a granola recipe my first thought was: Baklava! It’s spicy, nutty, filled with honey – NOTHING COULD BE BETTER, and while I still believe in the almighty and life-changing power of Baklava-flavored granola, it is still being perfected in my test kitchen.
But in the mean time, guilt-free cinnamon roll granola was born! It is only sweetened with dried fruit and honey (no processed sugar here!) and it is completely dairy-free thanks to the magic that is coconut oil. It is also addictive. Seriously, I made this batch on Thursday and it is already half gone – mostly because I open the container about five times a day just to sneak a bite.
So whether you are planning a big hike, or you are meal-planning for the week, here’s a quick, easy, and delicious recipe for Cinnamon Roll Granola.
- 3 cups rolled oats
- 1/2 chopped pecans
- 1/2 chopped walnuts
- 1/4 cup dried dates
- 1/2 cup raisins
- 1/4 cup coconut oil, melted
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- Preheat oven to 300°F.
- Combine dry ingredients in a large mixing bowl.
- Melt coconut oil in a small bowl, add honey and vanilla and whisk together.
- Pour liquid mixture over dry ingredients and combine.
- Spread granola mixture over a large baking sheet either prepared with non-stick cooking spray or parchment paper.
- Bake for 25 minutes, stirring the granola around every ten to prevent burning.
- Let cool for at least 1 hour before storing in an air-tight container.