Cinnamon Roll Granola

This Cinnamon Roll Granola recipe is made with whole grain oats, spices, olive oil, and maple syrup. An optional swirl of icing included! Gluten-free, vegan.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 387kcal

Author Tessa

Ingredients

4 cups gluten-free oats
1 cup raw pecans chopped
½ teaspoon salt
4 teaspoons ground cinnamon
3 pinches of nutmeg
1 tablespoon coconut sugar
½ cup olive oil
½ cup maple syrup
2 teaspoons pure vanilla extract

Icing, optional

1 cup organic powdered sugar
1-2 tablespoons unsweetened almond milk

Instructions

Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl combine oats, pecans, salt, cinnamon, nutmeg, and coconut sugar. Stir to combine.
In a small bowl add olive oil, maple syrup, and vanilla extract. Whisk until combined. Pour liquid over dry ingredients and stir with a large spoon until the oat mixture is completely coated.
Transfer mixture to prepared pan and spread into an even layer. Use a piece of parchment paper to pack down oats.
Bake for 30-40 minutes, stirring halfway through bake time and flattening and packing back down into an even layer.
Remove from oven and allow granola to cool completely on baking sheet. If using, mix together the icing ingredients. Once granola is cool, use a spoon or ziplock bag to drizzle icing back and forth on top of granola. Allow icing to set before breaking granola into chunks.
Place granola in an airtight container. Best eaten within 3-4 days.

Nutrition