Snickerdoodle Granola

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Snickerdoodle Granola

Course: Breakfast
Keyword: Granola

Ingredients

  • 1½ cups rolled oats (certified GF if necessary)
  • 1 cup crispy rice cereal
  • ½ cup almond flour
  • ½ cup raw cashews, roughly chopped
  • ¼ tsp. sea salt
  • Optional: a few shakes of vanilla powder
  • ¼ cup melted refined coconut oil
  • ¼ cup smooth cashew or almond butter
  • ¼ cup pure maple syrup
  • 2 tsp. vanilla extract
  • ¼ tsp. almond extract
  • Optional: 3-4 Tbs. vegan white chocolate chips; 3 Tbs. sprinkles
  • 4.5 cups gluten free old fashioned oats
  • 1 c Rice Krispies
  • 1/3 cup honey
  • 1/2 cup melted margerine
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For topping
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon coarse salt

Instructions

  • Preheat oven to 350 degrees F and line a large rimmed baking sheet with
  • parchment.
  • In a large bowl, stir together the dry ingredients: oats, rice cereal, almond
  • flour, cashews, salt, and vanilla powder.
  • In another bowl, combine the coconut oil, cashew butter, maple syrup,
  • vanilla, and almond extract until smooth.
  • Pour the wet ingredients over the dry and stir with a wooden spoon until
  • completely incorporated. Spread the granola mixture out onto the baking
  • sheet, allowing the granola to clump together some.
  • Bake 17-18 mins, tossing halfway through, until the granola starts to turn
  • golden.
  • Remove, stir, and allow to cool completely before adding the white chocolate
  • chips and sprinkles. The granola will crisp up as it cools.
  • Transfer granola to an air-tight container and keep it on the kitchen counter
  • up to one week.
  • SNICKERDOODLE GRANOLA
  • Yield: 4 cups 1x
  • Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, mix together oats, maple syrup, butter, cinnamon, vanilla extract and salt
  • until combined.
  • Pour onto baking sheet, spread oats into a flat layer and press into the parchment paper.
  • This will make it nice and chunky once cooled. Mix together maple sugar, cinnamon and
  • coarse salt. Sprinkle half on top of the oats and save the other half for later.
  • Place in the oven to bake for 20 minutes, turn baking sheet, then bake for another 15
  • minutes. Once done baking, sprinkle the remaining cinnamon sugar mixture on top. Let
  • cool COMPLETELY on the baking sheet before breaking apart.
  • Eat by itself…but it’s WAY better in some milk because the milk gets all cinnamon-y and
  • the bit of coarse makes the flavors really pop. Just trust me!
  • 5 c oats
  • 1 c rice crispies
  • 3 tbl cinnamon
  • ¼ c brown sugar
  • ¼ c honey
  • 1/4 cup margerine
  • ¼ cup butter