I’ve seen maybe a million (okay more like a few dozen) granola recipes in my life, and I always thought they seemed pretty time consuming, but how wrong I was. Our cinnamon maple granola is…
- so sweet
- super crunchy
- good on yogurt
- damn tasty on ice cream (YES ice cream!)
- lip smacking delicious in cereal with almond milk
- handy and tasty right out of the jar
My favorite thing about this is easily the cinnamon. I always loved cinnamon anything growing up, and I do not eat it enough nowadays at all so I knew I had to include it in our cinnamon maple granola. Besides the two stars in the name, peanut butter also plays a huge part in this and is what makes some of the delicious looking clusters. You can’t have a great granola without clusters of deliciousness throughout.
I also tried using blood oranges (pictured in these photos) to make an upside down blood orange cake but it wasn’t super pretty, but it tasted incredible. I’ll hopefully have that recipe to share with you soon!
Pin Our Cinnamon Maple Granola
- 3 cups oats
- ¼ cup chopped walnut
- ¼ cup chopped pecans
- ¼ cup coconut shreds
- ¼ cup hemp hearts
- 4 heaping tbsp natural peanut butter
- 3 tbsp maple syrup
- 2 tbsp cinnamon, divided
- a dash of salt
- Mix together the peanut butter, 1 tbsp cinnamon, salt, and syrup well and let it sit so the flavors can mingle together.
- Preheat the oven to 350.
- Once preheated, toast the oats, nuts, seeds, shreds, and the remaining cinnamon on a baking sheet for 10-15 minutes or until fragrant. Turn the oven off.
- When done, pour the mixture on top and mix together well again on the baking sheet and let it sit and cool completely.
- You should get some piecer granola and some of the clumps.