Cinnamon Walnut Granola
For years, I ate that rice protein, thinking it was the best I could do.
Cinnamon Walnut Granola Recipe
- 2 cups old-fashioned oats
- 1-3 tablespoons uncooked quinoa optional (I also love to use Trader Joe's super seed & ancient grain blend)
- ¼ cup pure maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil or other neutral oil
- 2 tablespoons peanut butter
- ¼ cup water
- ½ cup protein powder optional (I use Vital Proteins Collagen Peptides)
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon turmeric
- ½ teaspoon ginger optional
- 1 teaspoon vanilla
- 2 cups puffed rice
- 2 cups puffed amaranth or more rice
- 1 cup walnuts
Preheat the oven to 325 F (if your oven defaults to 350, make sure you turn it down! Otherwise you will end up with very burnt-y granola). Spread the oats on a baking sheet and sprinkle the quinoa or seeds over top (if using). Place oats in oven while it’s heating and remove when they’re lightly toasted – this should be around the time your oven reaches 325. If your walnuts aren’t toasted yet, spread them on another baking sheet and toast them along with the oats.
Meanwhile, combine the maple syrup, brown sugar, oil, peanut butter, and water in a large bowl. Microwave for 30 seconds, stir to incorporate everything, and microwave for 30 seconds more. Whisk again.
Add protein powder, salt, cinnamon, turmeric, ginger, and vanilla and whisk one final time.
Add puffed rice & amaranth, oats, and walnuts to the liquid ingredients. Stir, making sure all the dry ingredients are evenly coated.
- Line your baking sheet with foil (seriously, do this, otherwise it’ll stick to your pan – not fun!) and pour the granola onto the baking sheet. Spread evenly.
- Bake for 20-25 minutes until toasty (I always do the full 25 but check it at 20 to make sure it’s not burned). Remove from oven and slide the foil off the hot pan – this will allow it to cool faster.
- When the granola is mostly cool, peel off the foil and break into bite-sized pieces (I like to use the baking pan to catch the falling granola). Store in an airtight container. Granola should keep for a few weeks, but it probably won’t last that long!
For chocolate granola: Add 2-3 tablespoons cocoa powder to the liquid ingredients.
Nut variations: you can substitute the walnuts for any low FODMAP nut. My favorite alternatives are pumpkin seeds, sesame seeds, and a small amount of slivered or sliced almonds (remember almonds are high in FODMAPs in quantities of 10 or more per serving!)
Other add-ins: I like to add 1 tablespoon of espresso ground coffee, cacao nibs, or anything else I have on hand that sounds good! 😃
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