Recipe

Cinnamon Bun Granola

An ode to one of my favourite sweet treats, this grain-free granola is loaded with everything you’d want in a cinnamon bun!

Serves 6 Cups

Prep Time: 10 minutes
Cooking Time: 30 minutes

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An ode to one of my favourite sweet treats, this grain-free granola is loaded with everything you’d want in a cinnamon bun!

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What You'll Need

Ingredients for the granola

  • 1 ½ cups sliced almonds
  • 1 cup shredded coconut
  • 1 cup pecan halves
  • ½ cup whole almonds, chopped
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup maple syrup
  • 4 tbsp ground flax
  • 2 tbsp chia seeds
  • 1 package Culcherd Cinnamon Swirl Butter
  • 2 tsp ground cinnamon
  • ½ tsp pink salt

For the glaze

  • 1 cup powdered sugar alternative (we love Lakanto!)
  • 2-4 tbsp unsweetened almond milk

How To

Method for the granola

  • Preheat oven to 300 degrees F, and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine almonds, coconut, pecans, pumpkin seeds, sunflower seeds, flax, chia, salt and cinnamon.
  • Melt Culcherd butter in a small saucepan over low heat until melted. Add to nut and seed mixture with maple. Mix well.
  • Spread evenly onto lined baking sheet, and bake for 30 minutes or until golden.

Method for the glaze

  • In a small mixing bowl, combine powdered sugar substitute with 2-4 tbsp of almond milk. Stir until combined and there are no lumps.
  • Once granola has cooled, drizzle glaze over granola.
  • Let the glaze set for 5-10 minutes, and crumble into pieces.
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Recipe Author

CHEF LIZ GALLAGHER

“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!