Laurel over at Ducks in a Row and it is fantastic. It's sweet, crunchy, cinnamony, and delicious. It is fantastic with milk or almond milk (unsweetened vanilla almond milk is my favorite) for breakfast or a snack. My 7 year old has been having this with milk for breakfast and a little in a bowl for an afternoon snack every day since I made it. It's just so good. The most wonderful bonus is that it makes your house smell heavenly as it bakes and for hours after. Laurel adds dried cranberries to her cinnamon roll granola, but I add white chocolate chips and raisins because it reminds me the most of cinnamon rolls like that and my family loves it that way. I think butterscotch chips would also be so yummy. You can play around with any add-ins you'd like and I bet it would taste great. Thanks for a great recipe Laurel!
Laurel's Cinnamon Roll Granola
4 1/2 cups old fashioned rolled oats
3/4 cup packed brown sugar
3/4 cup flaked coconut (I used sweetened)
1 cup sliced almonds
3 tablespoons ground flax seeds
1 tablespoon cinnamon
1 teaspoon kosher salt
1/2 cup + 1 tablespoon coconut oil
3 tablespoons agave syrup
3 tablespoons vanilla
3/4 cup raisins*
3/4 cup white chocolate chips*
*In place of raisins and white chocolate chips you can use 1 1/2 cups dried cranberries
Preheat oven to 300.
In a large bowl mix together: rolled oats, brown sugar, coconut, sliced almonds, ground flax seeds, cinnamon, and kosher salt.
In a bowl combine coconut oil and agave syrup. Microwave for 1 minute. Add vanilla. Pour this mixture over the dry ingredients in the large bowl. Mix thoroughly. Spread in an even layer on a greased or silpat lined rimmed cookie sheet. Bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool for about 1 hour. Break up any clumps and pour cooled granola into a large bowl. Mix in raisins and white chocolate chips (or add-ins of choice). Store in an air-tight container (I use a Snap Ware container).