Cinnamon Bun Granola
Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
2 cups rolled oats
3/4 cup walnuts, chopped
3/4 cup coconut ribbons
1/3 cup sliced almonds
1/2 cup buckwheat groats
1/3 cup sunflower seeds
1/3 cup hemp hearts
2 tbsp chia seeds
2 tbsp cinnamon
1/2 tsp sea salt
4 tbsp maple syrup
3 tbsp Flora MCT Oil
1 tbsp almond butter
2 tsp Flora Turmeric & Cinnamon ACV
2 tbsp coconut butter, melted
2 tbsp maple syrup
Plant-based milk 1 tbsp at a time (I added 5-6 tbsp)
1/2 tsp cinnamon
- Preheat oven to 300° F.
- Add all dry ingredients into a large bowl and stir well with a spatula.
- In a small bowl, mix the wet ingredients together, then pour into the dry ingredients. Stir well.
- Place the granola on a baking sheet lined with parchment paper. Place in the oven.
- Cook for 40-45 minutes, stirring every 10 minutes. Near the end of the cooking time, taste a walnut to decipher if the granola is cooked thoroughly. You don’t want the nuts to burn, as the granola will taste burnt. The granola should be dry and golden when finished. Let cool.
- While the granola is cooling prepare the glaze. Place the jar of coconut butter in a hot water bath for 5-10 minutes. Once it has melted and is easy to stir, add it along with the maple syrup and cinnamon to a bowl and whisk together. Place this bowl over a small pot of hot water, creating a double broiler. Slowly add your milk 1 tablespoon at a time, whisking well between. The goal with this is to thin out the glaze so that it pours easily. I added about 6 tbsp of plant-based milk.
- Once the granola has cooled, pour the glaze over the granola and let this sit for 10 minutes. The glaze should harden slightly, and the granola should pull apart in chunks where it’s been glazed. Serve immediately or store in an airtight container at room temperature for 4-7 days. If keeping long term, freeze extra granola.