A crispy cinnamon granola with rolled oats and coconut
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
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.
*Or, 3/4 cup each of dark brown sugar and white sugar
If you like raisins in your granola, you can add raisins when serving your granola. (If added to the container of granola, they could cause the granola to become less crunchy.)
This recipe was included in my freezer meal plan of breakfasts and make-ahead mixes when preparing for the birth of my fourth child. Read my update on how this recipe and the others turned out!
This 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
|Average vote based on 10 reviews.|