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Cinnamon Granola Clusters

Rose McAvoy
Supremely snack-able cinnamon granola clusters with a combination of irresistible clusters and crunchy bits for sprinkling. Easy to make - hard to share.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Calories 172 kcal

Ingredients
  

  • 3 cups old fashion oats
  • ¼ cup flax meal
  • 1 tablespoon brewers yeast**
  • 1 cup walnut halves chopped
  • ½ cup almond slices
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine ground sea salt
  • ¾ cup raw agave
  • 2 tablespoon grape seed oil
  • 1 egg whites
  • 1 cup raisins

Instructions
 

  • Pre-heat your oven to 300 degrees and line a baking sheet with a silicone mat or parchment paper.
  • Measure the oats into a large bowl and stir in the flax meal and brewer's yeast. Then add the remaining ingredients excluding the egg white and raisins. Stir gently to combine. In a small bowl whisk the egg white into a foam then stir the foam into the granola mixture.
  • Turn the granola out onto your prepared baking sheet, spread into a roughly even layer, and bake in the preheated oven for 55 minutes.
  • Stir/flip the granola three times while it cooks - your kitchen should quickly begin to smell like a cinnamon roll factory. Add the raisins with the final stir. When finished, remove the pan from the oven but do not stir the granola. Allow everything to cool in place, it will harden as it cools.
  • Once it has cooled, break the granola into snackable chunks, then store it in an air tight container for a week or two.

Notes

**Brewers yeast is included to give the granola a nutrient boost but may be omitted without effecting the final consistency.
The clusters are brittle. You will have lots of un-clustered granola good for sprinkling on yogurt, applesauce, ice cream, etc.