Homemade cinnamon granola with a warm and toasty flavour, and a crunch-in-your-mouth texture
There’s a new-and-upcoming local cereal brand from my hometown, Port Elizabeth, that makes the most amazing cinnamon granola clusters known to mankind. I’m not ashamed to say I’m sort of obsessed with this cereal. I brought my stash of granola with me to China when I moved here last August, and even roped my family and friends into bringing some over with them on their recent visits to us. I eat it by the bowlful with some milk; I sprinkle it over my morning oats or a slice of peanut butter toast; I munch on it casually throughout my day. I. Am. Obsessed.
But I’m now down to my last bag. So what’s a girl to do when she’s 11’000 kms away from her next cinnamon granola fix? Naught but to (try to) make her own!
Made with oats, honey, oil, a sprinkling of sesame seeds and mixed nuts, and plenty of cinnamon, my homemade cinnamon granola is quick and easy to whip up, and is full of spicy flavour. It has a warm and toasty taste, an amazing crunchy texture, and a subtle hint of sweetness.
This homemade cinnamon granola is the perfect breakfast treat, toast topping, or midday snack. It’s not my beloved cereal clusters, but it’s a damn good second favourite!
- 2½ cup rolled oats
- 2 tbsp ground cinnamon
- 1 tbsp sesame seeds
- ¼ cup mixed nuts
- ¼ cup honey
- ¼ cup cooking oil
Preheat oven to 170°C and spray a large baking sheet with non-stick spray
Add rolled oats, cinnamon, sesame seeds and mixed nuts to a large bowl. Mix well, then set aside
In a separate bowl, whisk together honey and oil
Pour the wet ingredients over the dry ingredients, and stir until everything is properly combined. Use a large spoon or spatula to scrape the mixture onto the baking sheet, and gently spread it out to create an equal layer. Place in the oven to bake for 35-40 minutes, stirring and re-spreading the mixture every 10 minutes. Allow to cool completely before enjoying