Chef Mia

Easy To Make: Cinnamon Roll Granola Clusters (Vegan)

Looking for a breakfast or snack that’s both crunchy and sweet? These cinnamon roll granola clusters are packed with flavor and easy to make, perfect for a quick grab-and-go snack. Save this for a vegan granola recipe that feels like a treat!

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Easy Cinnamon Roll Granola Clusters (Vegan)

  • Author: Chef Mia
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Description

This cinnamon roll granola tastes like a gooey cinnamon bun, in granola form! It’s ultra crispy and is perfect for topping breakfast bowls, snacking, or eating straight from the jar.

Ingredients

Scale
  • 2 c rolled oats
  • 1/3 c cashew butter ((or any nut butter))
  • 1/3 c maple syrup
  • 1/2 c chopped walnuts
  • 2 tsp cinnamon
  • 1 tsp vanila extract
  • 1/4 tsp salt
  • white chocolate chips

Instructions

  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. Combine all dry ingredients.
  3. Combine wet ingredients
  4. Pour wet into dry and stir until oats are completely coated.
  5. Spread mixture onto baking sheet in a 1/4in single layer and PRESS down with spatula.
  6. Bake for 25mins until lightly golden.
  7. Let cool completely (~1hr) (Dont skip this step as this is when the granola gets crispy!)
  8. Once cooled, drizzle on melted white chocolate. Place in the fridge until set. Then break into clusters and enjoy!
  9. Store in an airtight container or mason jars!

Joanna Gaines Granola Bars​

This delicious and easy granola bar recipe by Joanna Gaines is perfect for a quick, nutritious snack or on-the-go breakfast. Made with wholesome oats, crunchy almonds, and sweet cranberries, these bars are flexible enough to use ingredients you already have. With a touch of chocolate and no-bake simplicity, they’re a crowd-pleaser every time!

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Joanna Gaines Granola Bars

  • Author: Chef Mia
Print Recipe

Description

This delicious and easy granola bar recipe by Joanna Gaines is perfect for a quick, nutritious snack or on-the-go breakfast. Made with wholesome oats, crunchy almonds, and sweet cranberries, these bars are flexible enough to use ingredients you already have. With a touch of chocolate and no-bake simplicity, they’re a crowd-pleaser every time!

Ingredients

Scale
  • 2 ½ cups (230g) old fashioned rolled oats
  • 1/2 cup (80g) whole almonds, coarsely chopped
  • 1/3 cup (113g) pure honey
  • 1/4 cup (56g) unsalted butter, cut into pieces
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (60g) dried cranberries, coarsely chopped
  • 1/4 cup plus 2 tablespoons (65g) mini chocolate chips

Instructions

  1. Preheat the oven: Preheat to 180°C / 350°F and line an 8-inch or 9-inch square pan with foil or parchment paper.
  2. Toast the oats and almonds: Spread the oats and almonds on a baking sheet and bake for 5 minutes. Stir and bake for another 35 minutes, until lightly toasted. Transfer to a large mixing bowl.
  3. Make the butter mixture: Combine butter, honey, brown sugar, vanilla extract, and salt in a saucepan over medium heat. Stir occasionally until the butter melts, the mixture bubbles, and the sugar dissolves.
  4. Mix everything together: Pour the melted butter mixture into the bowl with toasted oats and almonds. Stir well, and let the mixture cool for about 5 minutes. Stir in the dried cranberries and 60g / ¼ cup of the mini chocolate chips.
  5. Press into the pan: Transfer the granola mixture to the prepared pan. Press firmly using a spatula to ensure the bars hold together. Press for about 1 minute to be extra secure.
  6. Add the chocolate topping: Scatter the remaining 2 tablespoons (10g) of mini chocolate chips on top and gently press them into the surface.
  7. Chill and cut: Cover the pan and refrigerate for at least 2 hours. Once set, lift the block out of the pan, peel off the parchment or foil, and slice into 12 bars.

Joanna Gaines Granola Bars​

This delicious and easy granola bar recipe by Joanna Gaines is perfect for a quick, nutritious snack or on-the-go breakfast. Made with wholesome oats, crunchy almonds, and sweet cranberries, these bars are flexible enough to use ingredients you already have. With a touch of chocolate and no-bake simplicity, they’re a crowd-pleaser every time!

Print

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Joanna Gaines Granola Bars

  • Author: Chef Mia
Print Recipe

Description

This delicious and easy granola bar recipe by Joanna Gaines is perfect for a quick, nutritious snack or on-the-go breakfast. Made with wholesome oats, crunchy almonds, and sweet cranberries, these bars are flexible enough to use ingredients you already have. With a touch of chocolate and no-bake simplicity, they’re a crowd-pleaser every time!

Ingredients

Scale
  • 2 ½ cups (230g) old fashioned rolled oats
  • 1/2 cup (80g) whole almonds, coarsely chopped
  • 1/3 cup (113g) pure honey
  • 1/4 cup (56g) unsalted butter, cut into pieces
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (60g) dried cranberries, coarsely chopped
  • 1/4 cup plus 2 tablespoons (65g) mini chocolate chips

Instructions

  1. Preheat the oven: Preheat to 180°C / 350°F and line an 8-inch or 9-inch square pan with foil or parchment paper.
  2. Toast the oats and almonds: Spread the oats and almonds on a baking sheet and bake for 5 minutes. Stir and bake for another 35 minutes, until lightly toasted. Transfer to a large mixing bowl.
  3. Make the butter mixture: Combine butter, honey, brown sugar, vanilla extract, and salt in a saucepan over medium heat. Stir occasionally until the butter melts, the mixture bubbles, and the sugar dissolves.
  4. Mix everything together: Pour the melted butter mixture into the bowl with toasted oats and almonds. Stir well, and let the mixture cool for about 5 minutes. Stir in the dried cranberries and 60g / ¼ cup of the mini chocolate chips.
  5. Press into the pan: Transfer the granola mixture to the prepared pan. Press firmly using a spatula to ensure the bars hold together. Press for about 1 minute to be extra secure.
  6. Add the chocolate topping: Scatter the remaining 2 tablespoons (10g) of mini chocolate chips on top and gently press them into the surface.
  7. Chill and cut: Cover the pan and refrigerate for at least 2 hours. Once set, lift the block out of the pan, peel off the parchment or foil, and slice into 12 bars.

Strawberry Almond Granola

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Strawberry Almond Granola

  • Author: Chef Mia
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Description

This granola is a combo of oats, almonds, and coconut, with honey and hints of vanilla. Plus, loads of crunchy freeze-dried strawberries. Its the ultimate spring/summer granola!

Ingredients

Scale
  • 2 cups (210 g) rolled oats
  • 1 cup (130 g) raw almonds, roughly chopped
  • 1/2 cup (50 g) unsweetened shredded coconut
  • 1/4 cup (60 g) unsalted almond butter
  • 1/4 cup (50 g) olive oil
  • 1/4 cup (70 g) honey (sub with maple syrup)
  • 1 tsp vanilla extract or vanilla bean paste
  • 1/2 tsp kosher salt
  • 1 cup (23 g) freeze-dried strawberries (use as much as you like)

Instructions

  1. I used a half-sheet pan that is 17 1/4 x 12 1/4 x 1 linking it here.
  2. In a large bowl, add the rolled oats, almonds, and shredded coconut. Mix well and set aside.
  3. In a saucepan, add the almond butter, olive oil, honey, vanilla bean paste or vanilla extract, and kosher salt. Place the pot on medium heat and stir constantly until the syrup is homogeneous and just starting to bubble gently. It should be warm (not hot) to the touch.
  4. Pour the syrup mixture over the bowl of dry ingredients and mix well using a flexible spatula.
  5. Dump the granola onto the prepared baking sheet and spread out into an even layer, about 1/4 thick. Bake the granola for 20-25 minutes, stirring halfway around the 12-minute mark. Press the granola into a flat compact layer once youve mixed it to encourage cluster formation. Once the granola is done, it will look slightly toasted and smell fragrant Remove it from the oven and let it cool on the counter for 45-60 minutes.
  6. Break into clusters and add the strawberries. Once the granola has reached room temperature, break it into clusters with your hand or a spoon. Dump the freeze-dried strawberries onto the pan and mix to incorporate into the granola. I like including the powdery bits of the freeze-dried strawberries as well; it coats the granola clusters and makes the strawberry flavor more prominent.
  7. Transfer the granola into an airtight glass container and keep it in the pantry for up to 1 week. Although, I highly doubt this granola will last that long! I love pairing this granola with coconut yogurt, but it also tastes fabulous with milk as well.

Homemade No Bake Granola Bars

Homemade no-bake granola bars are a quick and easy snack that requires minimal effort and time. With a few simple ingredients like oats, nut butter, and honey, you can make nutritious bars that are customizable with your favorite add-ins like chocolate chips, dried fruits, or seeds. Just mix, press, chill, and enjoy

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Homemade No Bake Granola Bars

  • Author: Chef Mia
Print Recipe

Description

Homemade no-bake granola bars are a quick and easy snack that requires minimal effort and time. With a few simple ingredients like oats, nut butter, and honey, you can make nutritious bars that are customizable with your favorite add-ins like chocolate chips, dried fruits, or seeds.Just mix, press, chill, and enjoy

Ingredients

Scale
  • 2 cups old-fashioned rolled oats
  • 1/2 cup nut butter (peanut butter, almond butter, or cashew butter)
  • 1/3 cup honey (maple syrup, or agave)
  • 1/2 cup mix-ins (chocolate chips, dried fruit, seeds, or nuts)
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Prepare Your Pan: Line an 8×8-inch baking dish with parchment paper, leaving extra hanging over the sides for easy removal.
  2. Mix Dry Ingredients: In a large bowl, combine the 2 cups of oats and your 1/2 cup of mix-ins, such as chocolate chips, dried fruits, or nuts.
  3. Heat Wet Ingredients: In a small saucepan over low heat, melt the 1/2 cup of nut butter and 1/3 cup of honey (or maple syrup/agave) together, stirring until smooth and fully combined. Stir in the teaspoon of vanilla extract if using, and a pinch of salt.
  4. Combine Wet and Dry Ingredients: Pour the melted nut butter mixture over the oat mixture and stir well to combine. Make sure all the oats are coated.
  5. Press into the Pan: Transfer the mixture to your prepared baking dish. Press it down firmly with the back of a spoon or spatula to ensure it's packed tightly and evenly.
  6. Chill: Place the pan in the refrigerator and let it chill for at least 2 hours, or until the bars are firm enough to cut.
  7. Slice and Serve: Once set, lift the bars out using the parchment paper and cut into 10-12 bars. Enjoy immediately or store for later!

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