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Easy Cinnamon Roll Granola Clusters (Vegan)

Introduction

Imagine the warm, comforting flavor of a freshly baked cinnamon roll, but transformed into a crunchy, satisfying granola that you can enjoy every morning. That’s exactly what these Easy Cinnamon Roll Granola Clusters deliver! Born from a desire to make breakfast exciting and dessert-like without compromising on health or dietary needs, this recipe is entirely vegan and focused on creating those coveted large clusters that everyone loves. It’s the perfect blend of hearty oats, sweet maple syrup, and an irresistible swirl of cinnamon spice, making it a truly special addition to your breakfast rotation or snack cupboard.

Ingredients

3 cups (270g) Rolled Oats (old-fashioned, not instant)
½ cup (60g) Pecans or Walnuts, roughly chopped
¼ cup (30g) Brown Sugar, lightly packed
1 teaspoon Fine Sea Salt
½ cup (120ml) Maple Syrup (Grade A or B)
¼ cup (60ml) Neutral Oil (such as melted Coconut Oil or Canola Oil)
2 teaspoons Vanilla Extract
3 teaspoons Ground Cinnamon, divided
1 tablespoon Water

Step-by-step Preparation

Preheat and Prepare: Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper. Tip: Using parchment paper is crucial for easy removal and ensures the clusters don’t stick.
Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped nuts, brown sugar, 1 teaspoon of the ground cinnamon, and sea salt. Mix thoroughly to distribute the sugar and spices evenly.
Mix Wet Ingredients: In a separate small bowl, whisk together the maple syrup, neutral oil, and vanilla extract until well combined.
Combine and Rest: Pour the wet ingredients over the dry ingredients. Stir until every oat flake is coated. Press the mixture firmly onto the prepared baking sheet into a single, compact layer. Tip: Compacting the granola before baking is the secret to forming large clusters.
The Cinnamon Swirl: In a very small cup, mix the remaining 2 teaspoons of cinnamon with 1 tablespoon of water to form a thick paste. Drizzle this paste randomly over the compacted granola layer. Use a toothpick or the back of a spoon to swirl the paste lightly, mimicking a cinnamon roll swirl.
Bake: Bake for 25 minutes. Rotate the tray and bake for another 15-20 minutes, or until the edges are golden brown. Tip: Do not stir the granola while baking! This preserves the structure necessary for clusters.
Cool Completely: Remove the tray from the oven and let the granola cool completely on the baking sheet (about 1-2 hours). Once fully cooled and hardened, break it into large clusters using your hands.

Nutritional Information

This recipe yields approximately 12 servings. Per serving (assuming 1/2 cup), the estimated nutritional breakdown is around 250 calories. Granola is an excellent source of dietary fiber from the oats, which aids digestion and promotes satiety. The nuts provide healthy monounsaturated fats and protein, making this a satisfying and energy-boosting breakfast option. Being vegan, it is naturally cholesterol-free.

Storage

Store the cooled cinnamon roll granola clusters in an airtight container at room temperature. When stored properly, they will maintain their crunch and freshness for up to 3 weeks. Avoid storing the granola in the refrigerator, as the moisture can soften the clusters. This granola does not require reheating; it is best enjoyed crunchy and cool.

Conclusion

These Cinnamon Roll Granola Clusters are fantastic served over creamy non-dairy yogurt with fresh berries, or simply enjoyed by the handful as a quick energy boost. For a decadent twist, try adding a tablespoon of powdered sugar mixed with a few drops of water after the granola has cooled to mimic a classic cinnamon roll glaze. Feel free to swap out the pecans for seeds if you have nut allergies, or add dried raisins or cranberries after baking for extra chewiness. Enjoy the sweet, spicy start to your day!

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