This homemade Cinnamon Vanilla Granola made with rice puff cereal in place of almonds is going to make your morning, noon, and night
Store brought granola is great and I buy it often, usually for the purpose of cereal. I’m a big fan of Wegman’s Vanilla Granola with it’s large clusters of granola goodness. However, during an overnight oatmeal obsession I’m currently nursing, my husband mentioned he’d like to make some homemade granola out of the old-fashioned oats we use…also Wegman’s brand. He made the comment that he’d like to omit the almonds, though. Honestly, the only thing better than granola with almonds is granola without almonds. Sorry, that’s just how we feel about it. Almonds are for eating raw because they are amazing that way.
And so I picked up two containers of old-fashioned rolled oats on my next grocery trip (because I’m obviously not giving up overnight oatmeal that easily) and a box of (Wegman’s brand) rice crispy cereal.
Shortly after that grocery trip, I woke up one morning to a heavenly aroma that permeated the house. My husband had a gorgeous pan of this Cinnamon Vanilla Granola baking in the oven. He was working off an online recipe he printed, but he tweaked it so much and the URL didn’t print on the paper, that I couldn’t tell you where he got it from. Doesn’t matter, because his recipe has blown every other granola recipe away! The granola is crispy, gorgeous, and has prominent flavors of cinnamon and vanilla. Fair warning: there are several ingredients for a granola so simple, but each one works together to make this the best granola in the world. I finally have something to top my vanilla yogurt, and now I might actually make a homemade trail mix!
- 1 1/4 Cup Rice Crispy Cereal
- 2 Cups Old-Fashioned Rolled Oats
- 1/2 tsp Ground Cinnamon
- Pinch of Kosher Salt
- 1/4 Cup Grade A Pure Maple Syrup
- 1/3 Cup Brown Sugar
- 1/4 Cup Melted Coconut Oil
- 1/4 tsp Almond Extract
- 1 Tbsp Pure Vanilla Extract (we use homemade vanilla extract)
Let’s Get Cooking:
- Preheat oven to 315F degrees.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Toss the oats, rice crispy cereal, cinnamon, and salt in a large bowl. Set aside.
- In a medium saucepan over low heat, whisk the maple syrup, brown sugar, and coconut oil together until melted and combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
- Spread onto the prepared baking sheet and bake for 15 minutes; stir the cinnamon vanilla granola, bake another 15 minutes; stir, bake another 7 minutes.
- Allow cinnamon vanilla granola to cool completely before storing in an airtight container.
For a more clustered granola, add 1/4 tsp baking powder and 1/4 cup all purpose flour (or less) to the dry mixture and mix well.
For a more savory granola, add an extra pinch of kosher salt.