Cinnamon Roll Granola

Cinnamon Roll Granola

My favourite part about holiday baking is making edible Christmas gifts. I don’t know anyone who doesn’t appreciate a tasty treat as a gift. Especially one that is made just for them. I love giving granola around the holidays because it’s something that is well loved by most of people, makes for a quick breakfast for a busy (or lazy) day, has endless adaptability when it comes to flavours, has a long shelf life, and is easy to make in large batches for multiple people.

This year I could not get the idea of Cinnamon Roll Granola out of my head. I didn’t just want it to taste like cinnamon granola, I wanted it to taste like cinnamon rolls, frosting and all. To do this I made a white chocolate coating, heavily spiced with cinnamon and a splash of vanilla to mimic the flavours of cream cheese frosting and cinnamon sugar filling. It worked like a charm. I swear it tastes like cinnamon rolls!

This is a more decadent granola then I usually make, but it’s the holidays, what better time to make breakfast a little more indulgent then normal. I also find that this granola is a great snack at the end of the day to help curb your sweet tooth without loading up on tons of sugar. If you know someone who loves cinnamon rolls, I bet they would love to find a box of this granola under the tree.

Cinnamon Roll Granola
Serves: approximately 8 cups
To make this gluten-free use gluten-free certified oats and puffed rice.
  • 2 cups quick oats
  • 3 cups rolled oats
  • 2 cups puffed brown rice
  • 1/4 cup warm water
  • 1/4 cup maple syrup
  • 1/4 cup packed brown sugar
  • 6 tablespoons virgin coconut oil (or extra virgin olive oil)
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • Cinnamon “Frosting”
  • 3 oz. white baking chocolate, melted
  • 1.5 teaspoons cinnamon
  • 2 teaspoons coconut oil
  • 1/2 teaspoon pure vanilla extract
  1. Mix together oats and puffed rice in a large bowl.
  2. In a medium-sized saucepan combine water, maple syrup, sugar, oil, and salt. Bring to a simmer. Remove from heat, stir in vanilla and cinnamon. Pour over oat mixture. Toss to coat evenly.
  3. Line a large baking sheet with parchment paper, if desired (I don’t always do this as I have not had a problem with sticking). Using your hands, squeeze the granola mixture together to create clusters as you transfer it to the baking sheet.
  4. Bake at 275ºF for 30 minutes. Stir the granola, bringing the browning outer edges into the centre and pushing the lighter granola out to the edges. Bake for an additional 20-25 minutes, until lightly browned.
  5. Allow to cool completely. Granola will crisp up as it cools.
  6. Stir together melted chocolate and cinnamon. Stir in coconut oil and vanilla until smooth (the vanilla will want to firm up the chocolate but the coconut oil should help smooth it back out). Drizzle over cooled granola, stir to coat evenly (don’t be afraid to get your hands in there to ensure an even coating). Place in the freezer for several minutes to harden the chocolate quickly. Store in a sealed container at room temperature.

I’ll be taking off for the holidays now, as I do every year, but I will make sure to respond to any comments and questions as quickly as I can. I hope you all have a great Christmas with family and friends and I look forward to seeing you in the New Year!