This cinnamon roll granola is crunchy, clustery and a delicious white chocolate drizzle, similar to the original. Your house will smell AMAZING, just like a batch of homemade cinnamon rolls!
- Nut Butter
- Nuts and Seeds
- White Chocolate
Does this granola taste like banana?
No! Unless you are very sensitive to the taste of banana, you won't be able to taste the banana in this recipe! If you REALLY hate banana, you can replace it with an additional ¼ cup of maple syrup and ¼ cup of peanut butter!
For larger chunks of granola, ensure the granola mixture is in one single layer on your baking sheet prior to baking. This will essentially allow it to cook as a single piece that you can break into smaller pieces.For the crunchiest granola, do not skip the cooling time! I know it may be tempting, but allowing it to fully cool will help it harden it stays nice and crunchy.
Cinnamon roll granola can be stored for up to 2 months in the fridge in an airtight container. The fridge is best, as the white chocolate may melt if stored in the pantry.The granola can also be frozen in an airtight bag for up to 3 months. Allow it to sit on the counter for 5-10 minutes before eating so it can defrost.
To make gluten-free: Use certified gluten-free oats.To make dairy-free: Use dairy-free white chocolate.To make vegan: Use a dairy-free white chocolate and swap the honey for maple syrup. Note that maple syrup is thinner than honey and might result in less chunky granola.To make nut-free: Replace the nut butter with sunflower seed butter and swap all nuts for seeds of choice.
Hi I'm Nicole!
I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes.
On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!