Cinnamon Almond Butter Granola Recipes

CINNAMON ALMOND BUTTER GRANOLA

Steps:

• Preheat oven to 325 degrees Fahrenheit. Set out one large or two medium rimmed baking sheets.
• Place honey, coconut oil, almond butter, and salt in a small saucepan set over low heat. Cook until coconut oil is melted and the mixture is warmed through, 3-4 minutes.
• Meanwhile, to a large mixing bowl, add the oats, coconut, almonds, and cinnamon. Stir to combine.
• Pour the almond butter mixture over the oat mixture. Stir until the dry ingredients are well-coated.
• Spread in a thin layer on your baking sheet(s).
• Place in oven and cook, stirring every 10 minutes, until lightly golden and fragrant, 25 to 30 minutes.
• Remove from oven and let cool on baking sheet. Transfer to an airtight container and store at room temperature. Keeps well for weeks!

CHERRY, ALMOND AND CINNAMON GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

CINNAMON ALMOND BUTTER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread the almonds into a single layer on a baking sheet.
• Roast the almonds in the preheated oven until dark brown, about 8 minutes. Be careful to not overcook. Allow to cool completely before proceeding.
• Blend the almonds in a blender until thick and creamy, 8 to 10 minutes. The mixture will be very dry initially and then begin to clump. Scrape the sides of the blender with a rubber spatula as needed to keep the almonds blending. Add the white sugar, brown sugar, cinnamon, and salt; continue blending until completely smooth. Store in refrigerator.

ALMOND BUTTER GRANOLA RECIPE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, mix together oats, almonds, coconut chips, salt and cinnamon and set aside.
• In a saucepan over medium heat, mix together almond butter, coconut oil, and honey until smooth. Remove from heat and add vanilla.
• Pour almond butter mixture over dry ingredients, and stir until completely combined. Spread granola over a lightly greased baking sheet. Bake for 18-20 minutes (stirring once halfway through cooking), until coconut is toasted and granola starts to brown.
• Remove from oven and let cool.
• Transfer to a mixing bowl or storage container (will keep fresh for 1-2 weeks).

CINNAMON STOVE TOP GRANOLA

Steps:

• Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
• Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.