Cozy Cinnamon Honey Granola (Refined Sugar Free)
‘Tis the season to be cozy!!
In all seriousness though, I am LIVING for this time where I get to be at home with my son. I get to work with nutrition/health clients, create recipes, post classes to my online studio, and write — all of which bring me so much joy. I am in my element, for sure.
I know we’re in the savory breakfast era, but, I am a smoothie girl, through and through. Winter or no winter, it’s my go-to choice for an easy digestion, weight loss, decreased inflammation, and getting a nutrient packed breakfast. Even in the cold, I’ll just make the smoothie warmer (see my Snow Day Cinnamon Blueberry Smoothie Bowl, a favorite on the blog and from members!) for details on how to make this smoothie in the winter. This granola pairs SO well with that smoothie, btw.
Since I make so many smoothie bowls on the regular, granola is one of the ingredients I spend the most money on and purchase the most. Most granolas are filled with SO MUCH added sugar and preservatives that I stray far away from the Nature Valley’s and Bear Naked (sorry, I had to say it). I almost always purchase Purely Elizabeth, which is made with coconut sugar and coconut oil, and then use in moderation (which is hard because it’s SO GOOD).
It then hit me, why am I not making my own granola?! It’s the easiest in the world, I can batch it, and I can customize it to what I want! Plus, I get the benefits of having it made with local honey and sprouted granola (which has more health benefits than just regular oats).
So please enjoy this batched gluten-free Cozy Cinnamon Honey Granola Recipe that is SO perfect for the winter. It fills a 64 ounce mason jar and can be kept in an airtight container, and lasts longer in the fridge. Add to smoothies, yogurt, or just as a side snack that is packed with healthy fats and a Christmas feeling. It’s also bound with egg whites, so a little (tiny) bit of protein in the recipe (totally kidding, just going with the trends).
Ingredients:
3 cups rolled oats (One Degree Organics is a sprouted brand I love, and Bob’s Red Mill is always a safe go-to as well!)
1 cup chopped assorted nuts (I used raw cashews, almonds, pumpkin seeds, and chopped walnuts). These can be finely chopped for a more fine granola or whole/halved for chunkier granola.
2/3 cup raw honey plus a little extra for drizzling — I’ve been using BeeKeeper’s Naturals, which has absolutely no pesticides on it, which we love).
2 large egg whites (Love Vital Farms)
2 tablespoons melted coconut oil (30g) or light olive oil
2 tablespoons vanilla extract
2 tablespoons cinnamon
1/2 tsp salt
Optional: 1/4 cup of chopped Medjool Dates for added sweetness
Recipe:
Preheat the oven to 325*F. Melt the coconut oil if you’re using it, and let it cool slightly. Mix the nuts + oats in a large bowl and set to the side.
In a smaller bowl, mix the egg whites, honey, oil, and vanilla until combined. Mix in cinnamon and salt. Add slowly to the oat/nut mixture until it’s evenly combined and sticky. If it’s not sticking, add another tablespoon of honey.
Spread the granola evenly onto a baking sheet with parchment paper, keeping it as “together” as possible. Bake for 25-30 minutes or until golden brown.
Once out of the oven, drizzle with honey and cinnamon and let it sit for 3-4 minutes. Following this, take a metal spatula and break up evenly into chunks (I love mine chunky so I don’t chop it up too much!. Eat immediately while warm, or let it cool completely and store in a airtight container. Stays good in the fridge for 1 month.
Happy Baking and Be Well! 🤎🎄💫