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Cinnamon Roll Granola Clusters Recipe

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3.9 from 4 reviews

These Cinnamon Roll Granola Clusters combine the irresistible flavors of a cinnamon roll with crunchy granola texture. Naturally gluten-free, vegan, and refined sugar-free, this wholesome breakfast treat features rolled oats, chia and flax seeds, sweetened with maple syrup and coconut sugar, baked to crispy perfection, and topped with melted white chocolate for a creamy finishing touch.

Ingredients

Granola:

  • 3 Cups Rolled Oats
  • ¼ Cup Chia Seeds
  • ¼ Cup Ground Flax Seeds
  • ¼ Cup Brown Sugar or Coconut Sugar
  • 1 Tablespoon Cinnamon
  • 2 Teaspoons Vanilla Extract
  • ½ Cup Maple Syrup
  • ½ Cup Coconut Oil, melted

Topping:

  • White Chocolate Chips, melted (for topping)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Granola Ingredients: In a large bowl, whisk together the rolled oats, chia seeds, ground flax seeds, brown sugar or coconut sugar, cinnamon, vanilla extract, maple syrup, and melted coconut oil until everything is thoroughly combined.
  3. Spread and Pack Granola: Transfer the granola mixture to the prepared baking sheet. Use a spatula or the back of a lightly greased spoon to spread the granola into a thin, even layer, pressing it tightly so it will bake into clusters rather than loose crumbs.
  4. Bake Granola: Bake the granola in the preheated oven for 22 minutes, rotating the baking sheet halfway through at 11 minutes to ensure even baking and browning.
  5. Cool Completely: Remove the granola from the oven and allow it to cool completely on the baking sheet to help the clusters set firmly.
  6. Melt White Chocolate: While the granola is cooling, melt the white chocolate chips by microwaving them in 3 increments of 30 seconds, stirring well between each, or melt using a double boiler on the stovetop.
  7. Drizzle Chocolate and Chill: Once the granola is fully cooled, drizzle the melted white chocolate over the clusters and place the baking sheet in the refrigerator for 20 minutes to let the chocolate set.
  8. Serve: After chilling, break the granola into large clusters and enjoy this delicious cinnamon roll-inspired breakfast or snack.

Notes

  • Ensure granola is pressed tightly on the baking sheet for cluster formation.
  • Rotate the baking sheet midway through cooking for even browning.
  • Cooling completely before adding chocolate is essential to avoid melting it.
  • Store granola in an airtight container to maintain crunchiness.
  • Use coconut sugar for a more natural sweetener option.

Find it online: https://recipeplenty.com/cinnamon-roll-granola-clusters-recipe/