Granola is one of my favorite power snacks. Full of protein, healthy carbs and with a slight sweetness and plenty of crunch, it’s my go-to snack recipe.
This recipe in particular is quick, easy and very versatile. You can use any type of nuts that you like and the spices can even be changed up (perhaps some pumpkin pie spice instead of cinnamon for the season?).
It can be eaten by the handful, in a bowl with almond milk, or mixed with berries and greek yogurt (my favorite – pictured below).
I love taking this stuff by the bag-full on trips with me – it’s the perfect quick and healthy snack to keep my hunger at bay.
Cinnamon Toasted Granola
- 2 cups Rolled Oats (certified GF)
- ½ cup Sliced Almonds
- ½ cup Chopped Walnuts
- ½ cup Pumpkin Seeds
- ¼ cup Coconut Oil, melted
- ¼ cup Honey (or Agave or Pure Maple Syrup)
- 1 tsp Pure Vanilla Extract
- 1 ½ – 2 tsp ground Cinnamon (I like mine extra “cinnamon-y”)
Preheat your oven to 300°F. In a large bowl, stir together oats & nuts until combined. In a smaller bowl, combine melted coconut oil, honey, vanilla and cinnamon. Pour the liquid mixture over the oat mixture and toss to coat. Spread into a greased baking pan and bake for 20 minutes, stirring halfway through. Remove from the oven, let cool completely.