Cinnamon Vanilla Granola Recipes

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Preheat oven to 375 degrees.
• Mix 1/4 cup flour, 1/2 tsp cinnamon and 1/2 vanilla powder together. Brown sugar can be added to sweeten fruit if needed.
• Place drained fruit in a casserole or square pan. Stir in flour mixture, set aside.
• In medium bowl combine granola, instant oatmeal, brown sugar, flour, almonds, cinnamon and vanilla powder until mixed. The small crumbs at the bottom of the granola bag work well for this.
• Cut in butter until crumbly.
• Top peaches with crumb mixture.
• Bake at 375 degrees for 35 minutes until bubbly and top golden brown.

Steps:

• Mix oats, cinnamon, coconut, quinoa, flax seeds, sunflower seeds, and corn meal in a large bowl.
• Mix brown sugar and water in a small saucepan. Heat to boiling on medium heat. Reduce heat to low and stir for one minute longer.
• Remove syrup from heat, add oil and vanilla. Pour mixture over dry ingredients and mix thoroughly.
• Grease 2 10x15" jelly roll pans and pour half the granola onto each pan. Spread evenly, but do not press down!
• Bake at 275 for 60-70 minutes, until lightly browned.
• Cool pans on wire racks for 10 minutes. Flip granola in large chunks. Store in airtight containers when completely cooled.