Cinnamon Walnut Granola Recipes

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GOLDEN CINNAMON GRANOLA



Golden Cinnamon Granola image

This basic granola recipe is a must to have on hand at our house. With a great cinnamon flavor, it's perfect for a quick and hearty breakfast or snack.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield about 7 cups.

Number Of Ingredients 8

1/4 cup butter, melted
1/4 cup honey
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup sweetened shredded coconut
1 cup chopped walnuts
2/3 cup raisins

Steps:

  • In a small bowl, stir the butter, honey, cinnamon and salt until well blended. Combine the oats, coconut and walnuts in a greased 13-in. x 9-in. baking pan. Drizzle with butter mixture; stir to coat evenly. , Bake at 275° for 50-60 minutes or until golden brown, stirring every 15 minutes. Add raisins. Cool, stirring occasionally. Store in an airtight container.

Nutrition Facts : Calories 341 calories, Fat 19g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 212mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 4g fiber), Protein 8g protein.

KETO CINNAMON GRANOLA



Keto Cinnamon Granola image

Grain-free granola. Suitable for the keto (low-carb, high-fat) diet. Enjoy, try it by itself, or use as cereal.

Provided by Andrew Long

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 18m

Yield 8

Number Of Ingredients 8

½ cup coarsely chopped walnuts
½ cup coarsely chopped pecans
½ cup unsweetened shredded coconut
⅓ cup sliced almonds
1 teaspoon ground cinnamon
2 teaspoons granulated erythritol sweetener (such as Swerve®)
1 (1 gram) packet granular sucrolose sweetener (such as Splenda®), or more to taste
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix walnuts, pecans, coconut, and almonds together in a bowl.
  • Stir cinnamon, erythritol, and sucralose into melted butter; pour over nut mixture and stir to coat. Spread granola in a single layer on a baking sheet.
  • Bake in the preheated oven until crunchy, 8 to 10 minutes. Remove from oven; stir and allow to cool.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 4.3 g, Cholesterol 7.6 mg, Fat 18.3 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 22.8 mg, Sugar 1 g

CINNAMON WALNUT GRANOLA



Cinnamon Walnut Granola image

Got this from a nutritionist friend of mine. It has flax seed, and walnuts are good for you - the only nut that has omega 3's. Sometimes I'll also add a cup of sunflower seeds. My daughter loves it and a 8 yo friend was over and tried it. His comment: "This is tasty!" I gave the recipe to his mom and she made it for a school function and it was a hit! I use rolled oats, but you could use quick oats too. I use this on top of fruit and yogurt for a healthy breakfast.

Provided by WI Cheesehead

Categories     Breakfast

Time 35m

Yield 1/2 cup, 20 serving(s)

Number Of Ingredients 9

7 1/2 cups rolled oats
1 cup walnuts, chopped
1 cup golden raisin
1/2 cup ground flax seed
1/2 cup brown sugar or 1/2 cup sucanat
1/2 cup olive oil
1/2 cup honey
1/2 tablespoon cinnamon
1 tablespoon vanilla

Steps:

  • Preheat oven to 275°F In big bowl, combine oats, raisins, nuts and flaxseed.
  • In microwavable bowl, blend together brown sugar, oil, honey and cinnamon.
  • Cook on high in microwave until mixture starts bubbling. Remove, add vanilla and stir.
  • Pour over oat mixture and mix well.
  • Thinly spread on baking sheet(s). Bake for 15 minutes.
  • Stir, return to oven for addt'l 15 minutes or until oats are toasted.
  • Cool thoroughly. Store in airtight container.
  • I keep in fridge if not eaten right away. You could also pack into a pretty container and give as a Christmas gift.

Nutrition Facts : Calories 287, Fat 12.4, SaturatedFat 1.6, Sodium 5.7, Carbohydrate 40.6, Fiber 4.6, Sugar 17.2, Protein 5.7

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS



Banana Granola With Cinnamon, Nutmeg and Walnuts image

This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you'd like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana.

Provided by Jerrelle Guy

Categories     breakfast, brunch, snack

Time 1h

Yield 2 1/2 cups

Number Of Ingredients 10

1/2 cup/5 ounces mashed bananas (from about 1 large or 2 small ripe or overripe bananas)
1/4 packed cup/55 grams dark brown sugar
1/4 cup/50 grams melted virgin coconut oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 cups/200 grams old-fashioned rolled oats
1/4 cup/30 grams walnut halves, roughly chopped

Steps:

  • Heat the oven to 325 degrees and line a sheet pan with parchment paper.
  • Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You'll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn't burn.
  • Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
  • Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
  • Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don't burn.
  • Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
  • Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it'll stay crisp for at least 3 months).

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