Cinnamon Nut Granola

Prep time: 10 min

Cook time: 30 min

Serves 4-6

Nov 2022

Even though we live in a small space, we still do some cooking. My LTV has a 2-burner cooktop and a small convection/microwave. I got my feet wet baking in our Class A, which had a larger convection/microwave, but no oven. So, I wanted to be able to do some of the same things in this one.

Homemade granola is not only tasty, it is so easy to make and quite a bit cheaper than store-bought granola. Also, you get to control the ingredients. Most of the ingredients that I use are ones that we keep around. You should feel free to use what you have to modify this recipe.

For baking, I used a 12" pizza pan, one that we've had all our married life, and a round silicone baking mat. This fits perfectly on the round tray in our convection oven. You'll also need a medium mixing bowl, 1/2 and 1 cup measuring cups.

TIP: Because cooking in a small space gets crowded and messy in a hurry, I clear space on the counter and on the table. Then I assemble all my ingredients, utensils, and baking pans before I start. I immediately put them away as I use them. It helps with my OCD, y'all :)

INGREDIENTS

2 cups old fashioned oats

1/2 cup coconut, optional

1/2 cup chopped walnuts

1/2 cup chopped almonds

2 tsp cinnamon

1/2 tsp sea salt

2 TBS almond butter (Justin's Classic Almond Butter 1.15 oz packet is perfect)

2 TBS melted coconut oil

1/4 cup + 1 TBS maple syrup

1/3-1/2 cup raisins or dried cranberries

INSTRUCTIONS

Preheat oven to 300° F.
Combine the oats, coconut, nuts, cinnamon, and salt in medium mixing bowl.
Combine the melted oil, almond butter, and maple syrup in a small cup and drizzle on the oat mixture. Stir until all the dry ingredients are coated.
Spoon mixture on round pan. Pat it down a bit to encourage clumping. (I personally like some chunks in my granola.)
Bake for 15 minutes. Use a fork to gently break the granola apart a bit.
Bake for 15 more minutes.
Sprinkle with raisins or cranberries, and let it cool for at least 15 min before storing.

Adapted from original recipe by Love & Lemons

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