Cinnamon Lovers Granola

 

INGREDIENTS

Granola:

• 6 cups (600 g) old-fashioned rolled oats
• ½ cup (106 g) packed light or dark brown sugar (see note)
• 1 cup (120 g) finely chopped nuts (I use pecans)
• ¼ cup (33 g) ground flaxseed (optional)
• 1 tablespoon ground cinnamon
• 1 teaspoon coarse, kosher salt (use 1/2 teaspoon if using table salt)

Syrup:

• ½ cup (98 g) neutral-flavored oil or melted coconut oil
• ½ cup (163 g) honey
• 1 teaspoon vanilla extract

INSTRUCTIONS 

• Preheat the oven to 325 degrees F. Line two half sheet pans with parchment paper and set aside. (See note below for baking both pans at once.)
• In a large bowl, combine all of the granola ingredients and toss or stir to evenly combine.
• In a liquid measuring cup or medium bowl, whisk together the oil, honey and vanilla until well-combined.
• Pour the syrup over the granola ingredients and stir until all the ingredients are evenly coated.
• Scrape half of the mixture onto each sheet pan. Spread into an even layer.
• Bake the granola for 15-25 minutes, stirring once or twice and rotating pans halfway through. Add additional time, if needed.
• Let the granola rest on the cookie sheet without stirring to cool completely. Once cooled, scrape off the pan into pieces and store in an airtight container. The granola will keep at room temperature, well-covered, for several weeks.