Gluten-Free Cinnamon Toast Crunch Granola
Granola #18 but #1 in my childhood heart; this Gluten Free Cinnamon Toast Crunch Granola will give you all the feelings of nostalgia but packs a way healthier punch than the supermarket cereal. I am a big fan of granola and childhood classics so this recipe was a must! Try this plant based, gluten free granola today!
Equipment
- 2 baking trays, stoneware baking trays, bowls, spatula, measuring spoons and cups, oven, stove top
Ingredients
- 3 cups gf oats
- 1 cup raw almonds chopped
- 1 cup raw walnuts or pecans chopped
- ½ cup each pumpkin seeds & sunflower seeds
- ½ cup unsweetened coconut
- 2 tbsp cinnamon divided
- ¾ tsp salt
- ½ cup olive oil
- ½ cup cookie butter or nut butter of choice
- ½ cup + 2 tbsp maple syrup
- 1 tsp vanilla
Instructions
- Preheat oven to 320 convection or 325 degrees fahrenheit.
- Add all dry ingredients except 1 tbsp of cinnamon into a large bowl. Stir to combine.
- Place wet ingredients plus 1 tbsp of cinnamon into a small pot. Heat over medium heat stirring until fully combined.
- Pour wet over dry. Mix until evenly coated.
- Divide granola onto 2 baking sheets. If you have 1 LARGE baking sheet it might fit. You want EVEN BAKING so if it is too thick, it won't clump and cook all the way through.
- Press granola FIRMLY onto the pans.
- Bake for 20 minutes, turn the pans and bake for an additional 10 minutes.
- Wait for the granola to COMPLETELY cool before using your spatula to lift off of the pan.
- Store in airtight jars.