Cinnamon French toast granola has the amazing flavors of French toast in crunchy granola form! It makes such a delicious breakfast or snack.
Table of Contents
I've been on a real cinnamon cereal kick lately! A big bowl of cereal after skating is such a treat, but store-bought cereals can get so pricey. This cinnamon French toast granola delivers all the textures and flavors I've been craving without breaking my grocery budget.
If you're a granola lover, don't miss my air fryer granola, ginger apricot granola, and birthday cake granola recipes! And if cinnamon is your thing, also check out my recipe for super easy snickerdoodle pancakes that you make on a sheet pan!
💡Top Tip
Your granola will not be totally crispy crunchy when it's done baking. It will continue to crisp up as it cools on the baking sheet. It should be pretty dry, but don't worry if it still feels a little underdone when you pull it out after baking.
✓ Ingredients and substitutions
- agave nectar - Adds moisture and sweetness. You can use maple syrup, if you prefer, but I like the flavor agave brings to cinnamon granola.
- brown sugar - The molasses-y flavor amps up the cinnamon!
- tahini - Adds protein and moisture. You can use almond butter, if you prefer.
- vanilla extract - Gives the granola such a great French toast flavor!
- cinnamon - The main flavor in this recipe.
- salt - Brings out all of the flavors.
- oats - Use old-fashioned or rolled oats. Quick oats or steel cut will not work for this granola recipe!
- sliced almonds - Adds protein and texture.
🥣 How to make cinnamon toast granola
Preheat the oven to 250° F. In a small bowl, add the agave, tahini, brown sugar (if using), vanilla extract, cinnamon, and salt.
Mix until they're well combined.
In a large bowl, toss together the oats and the almonds, if you're using them.
Add the agave-tahini mixture to the oats mixture.
Toss well to coat.
Spread the mixture out onto an ungreased baking sheet, and bake for 45 minutes to 1 hour, stirring every 15 minutes, so your granola cooks evenly. When you stir, make sure that the oats around the perimeter of your pan get pushed to the middle, because otherwise they will burn.
Let the cooked granola cool on the baking sheet for 10 minutes.
Store in an airtight container in the pantry until you're ready to eat.
🫙 Storage directions
The cooked granola will keep for about a week in the pantry. Make sure that it's completely cool before storing. Moisture can create premature spoilage!
🍴 More vegan breakfast ideas
📖 Recipe
Cinnamon French Toast Granola
Ingredients
- ⅓ cup agave nectar
- 2 tablespoons tahini or smooth almond butter
- 1 tablespoon brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 3 cups rolled oats
- ⅓ cup sliced almonds
Instructions
- Preheat the oven to 250° F.
- In a small bowl, whisk together the agave, tahini, brown sugar (if using), vanilla extract, cinnamon, and salt until they're evenly combined.
- In a large bowl, toss together the oats and the almonds, if you're using them. Add the agave-tahini mixture to the oats mixture, tossing well to coat.
- Spread the mixture out onto an ungreased baking sheet, and bake for 45 minutes to 1 hour, stirring every 15 minutes, so your granola cooks evenly. When you stir, make sure that the oats around the perimeter of your pan get pushed to the middle, because otherwise they will burn. Let the cooked granola cool on the baking sheet for 10 minutes. Store in an airtight container in the pantry until you're ready to eat.
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