Crunchy Cinnamon Granola

Prep time : 10 minutes | Cook time: 20 minutes | Makes 8 cups

I’m totally a granola cluster kind of girl. If there are no clusters, count me out. This granola is just so delicious because it’s super crunchy, with that warm cinnamon kick that everyone loves, and of course, the CLUSTERS. Plus, it’s fun to mix in chocolate chips or dried cranberries to turn it into a snack instead of just breakfast. It’s a win either way!

WHAT YOU’LL NEED

• 3 cups oats

• 1 cup raw almonds, chopped

• 1 cup raw walnuts, chopped

• 1/2 cup pumpkin seeds

• 1/2 cup sunflower seeds

• 1/2 cup unsweetened coconut

• 1 tbsp cinnamon

• 1/2 tsp salt

• 1/2 cup coconut oil (you can use vegetable oil as a substitute)

• 1/2 cup almond butter

• 1/4 cup maple syrup

• 1/4 cup honey

INSTRUCTIONS

1. Set the oven to 325°F (160°C).

2. In a small saucepan, combine the oil, cinnamon, almond butter, maple syrup, and honey. Whisk together over low heat until smooth and well-mixed. Set aside.

3. In a large mixing bowl, add all of your dry ingredients. Pour the warm almond butter mixture over the top and stir until everything is evenly coated.

4. Divide the mixture between two parchment-lined baking sheets. Press the granola firmly into the pans to help it form clusters as it bakes. Bake for 20-25 minutes, or until golden brown, turning the pans halfway through for even baking.

5. Allow the granola to cool completely on the pans. Once cooled, use your hands to lift and break it into clusters or crumble it to your preferred size.

6. Transfer the granola to an airtight container to keep it fresh.