Cinnamon Crunch Granola

By dette

Description:
A crispy cinnamon granola with rolled oats and coconutThis granola is fantastic! I created this recipe because we were out of honey, and my normal granola recipes use honey. The result was a crunchy, filling granola with a perfect cinnamon flavor.

It stays clumpy, which makes for a great snack eaten dry.

Joshua and I both think the flavor (not texture!) is similar to "Cinnamon Toast Crunch"... only much healthier and heartier! This is my new favorite granola recipe! My rating: 10/10

Ingredients

• 8 cups rolled oats
• 2 tablespoons cinnamon
• 2 cups flaked unsweetened coconut
• 1/2 cup (raw) sesame seeds
• 1/2 cup golden flax seed
• 1/4 cup cornmeal
• 1/2 cup raw wheat germ
• 1 1/2 cups light brown sugar*
• 1/2 cup water
• 1 cup oil
• 2 teaspoons vanilla

Preparation

Step 1

1. In large mixing bowl, combine first seven ingredients.

2. Combine brown sugar and water in a saucepan over medium-low heat, stirring until sugar dissolves. Increase heat to medium and bring to a boil; reduce heat to low and cook and stir for 1 minute. Remove from heat and add oil and vanilla.

3. Pour syrup mixture over dry ingredients, stirring to coat. Grease two 10 x 15-inch jelly roll pans and pour half of the granola in each pan, spreading evenly (do not press down though!).

4. Bake at 275 degrees for 60-70 minutes, until lighly browned and toasted (but not burnt!).

5. Cool in pans on wire racks. Using a spatula or pancake turner, flip granola in large chunks after about 10 minutes of cooling. When granola is completely cooled, store in an airtight container or ziplock bag.