When it comes to fall, I really can’t get enough of anything with cinnamon. I need it in my oatmeal, my ice cream, candles… EVERYTHING. Recently, after a bit of Pinterest browsing, pictures of granola seemed to be calling my name. And what is one of the main ingredients that makes granola irresistible? Humor me, just play along. I will ask again: what is one of the main ingredients that makes granola irresistible? That’s right! It’s cinnamon. You are really good at this!
So what is so great about cinnamon aside from it being a delicious spice? This brown powder is packed with power. It can help lower cholesterol, regulate blood sugar, aid in cancer prevention, and boost your brain health. Cinnamon is also known for it’s antibacterial qualities. Try a bit of raw honey and cinnamon as a zit zapper.
The main problem with cinnamon is what it is usually paired with: sugar. You may remember the jingle about my favorite cereal Cinnamon Toast Crunch. “Cinnamon and sugar, we’re baking up a bunch…” This was claimed to be part of a nutritious breakfast. Hmmmm. Not so much.
When trying to eat clean, cereal can be a tough one. So many cereals are packed with sugar. Don’t worry though, I have got your new breakfast staple. I just finished a batch of this Maple Cinnamon Granola and my husband took a sample out of the oven and then actually asked me to fix him some over yogurt. This is a rare occurrence in my residence, so I took that as a two thumbs up immediately. This recipe took all of about 5 minutes to prep and about 45 minutes to bake. I ate my dinner’s worth so it looks like I had a breakfast for dinner kind of night! Enjoy!
Maple Cinnamon Granola
- 3 cups Old Fashioned Rolled Oats regular or gluten free depending on your needs
- 1/2 cup raw pecan halves/pieces
- 1/2 cup almond slivers
- 1/2 cup raisins
- 1 T vanilla
- 1 T ground cinnamon
- 1/2 cup 100% pure Maple Syrup
- 1/2 cup coconut oil melted
- Dash of sea salt
- Preheat the oven to 300° F.
- Combine oats, cinnamon, raisins, almonds, pecans, and salt in a mixing bowl.
- In a separate bowl stir together the coconut oil, vanilla and maple syrup.
- Pour the liquid mixture over the dry ingredients and stir so that all of the dry ingredients are coated.
- Spread the mixture on a cookie sheet lined with parchment paper. Bake for 45 minutes. Every 15 minutes, shift or stir the mixture on the sheet.
- Make sure to allow plenty of time to cool before eating. Store in an airtight container.