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
This super satisfying mix of cinnamon, maple, nuts and seeds creates a healthy blend that mimics the taste of sweet snickerdoodle cinnamon cookies.
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.
Notes
*I use GF Traditional Aussie Oats from GF Oats Australia.