
Snickerdoodle Granola (GF + Vegan)
The simple joys of cinnamon and maple can be easily found here in my snickerdoodle granola. This gluten free and vegan granola is naturally sweetened with maple and uses a healthy mix of almonds and pepitas for additional crunch and nutrients. Vegan white chocolate chips into the mix is an optional, but delicious addition! When in Australia, I love using gluten free oats by GF Oats Australia. The brand also makes delish gluten free Anzac biscuits I enjoy using in my bakes. Like my Coffee Cake Muffins with Anzac Streusel. Love cinnamon as much as I do? Try these Buckwheat Cinnamon Scrolls! After baking the snickerdoodle granola make sure to add another sprinkling of cinnamon to cooling granola mix for an added flavour punch.

Snickerdoodle Granola
Ingredients
- 3 cups Oats *gluten free, if needed
- 1/2 cup Maple Syrup
- 1/4 cup Coconut Oil (melted)
- 1 T Cinnamon + 1/2 t for dusting after baking
- 1 t Vanilla
- 1/4 t Salt
- 1/2 cup Almonds
- 1/4 cup Pepitas
- 1/4 cup Vegan White Chocolate Chips optional
Instructions
- Preheat oven to 325f/160c. Line a baking sheet with baking paper or a silpat.
- Combine all ingredients in bowl except for white chocolate chips (if using). Spread to an even layer on baking sheet and gently press down.
- Bake for 15 minutes, toss, and bake for 15 minutes more. Remove from oven.
- Sprinkle on white chocolate chips and additional 1/4 tsp cinnamon to cooling sheet of granola. Allow to continue to cool fully on baking sheet. Store up to a week in the pantry.