Simple Cinnamon Crunch Granola (Fruit-Sweetened, Oil-Free)

Ever bake something so delicious that it doesn’t even make it’s way to a container? You literally just eat it all fresh off the pan?

I too am guilty of this delicious crime. Case in point: this Cinnamon Crunch Granola.

I am all about that cinnamon crunch! it’s a throwback to the days when I would go to Panera once or twice a month to indulge in the well-known bagel of the same name. You know all too well what I’m talking about, right 😉

Anyway,  THIS GRANOLA.

So freakin’ cinnamon-y. So perfectly crunchy (not tooth-breaking crispy though!). Moderately sweet, but not sugary. With a lovely nutty flavor. Basically everything you want from granola.

Oh, and the only fat and sugar come from nuts and fruit. Major win!

My favorite part is customizing it so it’s a little different every time. Try using pistachios and cardamom. Throw in some dried apricots or mango. Walnuts and dark chocolate are a winning antioxidant combo in my book. It’s like a fun science project, except you really can’t mess it up =) Unless you cover it when it’s still warm – please don’t do it!

My preferred way to eat this cinnamon loveliness: for breakfast with an obnoxious amount of blueberries and Califia Farms Toasted Coconut Almond Milk. Seriously the best!

So, go get your granola making on. And then look forward to preparing breakfast in 30 seconds for the rest of the week =)

Simple Cinnamon Crunch Granola (Fruit-Sweetened, Oil-Free)

Ingredients:

1/4 c cashew, almond, or sunflower butter

3 tbsp raisins, soaked

4 medium dates, pitted and soaked (or 1/4 c more raisins)

1/2 tsp vanilla extract

1/2 tsp cinnamon (or another spice)

1/4 tsp Himalayan sea salt

1 1/2 c rolled oats (or buckwheat groats for grain-free)

1/2 c mixed chopped nuts/seeds (I like pecans & sunflower seeds)

Optional: 3-4 tbsp dried fruit, 1/4 c coconut chips/large flaked coconut

Method:

Line a small-medium, shallow oven safe dish with parchment. Preheat the oven to 275 degrees.

Blend the first 6 ingredients (through sea salt) in a blender or food processor until smooth. Reserve the soaking liquid from raisins and dates

Mix the remaining ingredients in a large bowl.

Pour the sauce into the bowl and mix well until evenly coated. Add a couple tablespoons of date/raisin liquid if mixture is dry.

Transfer granola onto parchment and pat into a rectangle 1/2 inch thick. Bake for 25 minutes, or until edges and bottom are golden. Leave the granola in the oven for an additional 5-10 minutes for crispier granola.

Cool completely before transferring to an airtight container. Store at room temperature for up to 3 days or a week in the fridge.

Enjoy as cereal with almond milk and berries (my fav!), serve over yogurt, or grab as an on-the-go snack!