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I’ve been teasing this granola for long enough on my Instagram stories, because I couldn’t decide whether to call this granola a Vegan Snickerdoodle Granola or Vegan Cinnamon Toast Crunch Granola. I’m happy to report that I landed on Cinnamon Toast Crunch Granola the second I ate it, and especially after eating it with milk–cereal style. I’ve shared this granola with 4 friends, and almost wish I hadn’t because it’s that good, and they all voted Cinnamon Toast Crunch. They also all asked me for more!
This is the first granola recipe I’m sharing on my blog since I’ve updated my site, and it’s perfectly crunchy and clustery but also vegan, gluten free, oil free and refined sugar free! Yes–that’s right! Granola can be made healthy. We’re replacing oil with a healthy source of fat–almond butter, and also tossing in some cashews for additional texture and creaminess, which really adds to the cinnamon toast flavour. The result is chunky granola with a perfect crisp.
It’s a pretty simple recipe so I don’t have too much else to say about it, but I can vouch that it’s delicious on top of vegan yogurt (as my friend Alex has reported back to me), on top of smoothie bowls and nice cream, eaten with milk and also delicious by the handful (not that I’d know…). The only tip I’d share is to make sure you’re using a nonstick surface to bake the granola. You can opt for parchment paper, or a non-stick baking mat, which I personally prefer using.
I’m warning you in advance–this Vegan Cinnamon Toast Crunch Granola won’t last long in your kitchen because it’s that. good. Before you store it though, please make sure you allow it to cool completely. This step is crucial but will be a challenge because your kitchen is going to smell like cinnamon toast crunch, guaranteed, but it’s important so that you don’t end up with condensation, and ultimately a soggy batch of granola. This is the jar that I used (26oz for reference), and it made a little more than the full jar of granola.
Add rolled oats and cashews and mix with a spatula until everything is evenly coated.
Transfer mixture onto a parchment paper lined baking sheet or nonstick baking mat and spread out evenly. The more spread out, the more evenly the granola will cook–try to avoid tall stacks of granola mixture as it will result in uneven baking.
Bake for 10 minutes, flip or toss granola and bake for an additional 10 minutes, or until granola is golden brown. Mine was perfectly cooked at about 25 minutes!
Let cool completely before storing in an airtight container.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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