It probably will surprise no one to know that my favorite part of a road trip is – you guessed it –  the snackage.  (Is that a word?)

I require snacks on road trips.  It’s like sunshine needs sunglasses, spaghetti needs meatballs, peas need carrots.  You get it.  But I especially require them when I am on a solo road trip.  Which happened to be the case I was in a couple weekends ago.  As I frantically, at the last minute, prepared my things to hit the road, I remembered that I hadn’t done any snack shopping.

Peering into the pantry I immediately noticed a brand new bag of oats and my mind went straight to granola.  I didn’t have a ton of mix-ins so I stuck to simple flavors – coconut, brown sugar, cinnamon, honey, and vanilla.

I quickly whipped up a batch, based on this vanilla-walnut granola recipe.  I let it cool, stuck it in a container, and packed it into my car.

I had been on the road for all of 6 minutes when I started feeling ravenous.  Maybe not ravenous, just bored.  So I started shoveling it in my face only to taste the best granola I’ve had in a while.  It tasted exactly like an oatmeal cookie, which happens to be my favorite.  The following week I made another batch to blog about and Paul walked in proclaiming that it smelled of cinnamon rolls in the loft.  He ran with the idea and suggested that I make a cinnamon roll drizzle for the granola and then he proceeded to tell me that my food would suck without him.  Yes, the cnamon roll granola thing was a great idea but I wouldn’t go that far.

So ice it if you want it to taste like cinnamon rolls; leave the icing off if you want it to taste like oatmeal cookies.  Add some raisins if you like that sort of thing in your rolls or granola.  Just know that this cinnamon roll granola is simply amazing.

PrintPrint Recipe

Cinnamon Roll Granola

Yield: 2 cups granola

Cook Time: 30 minutes

Homemade granola recipe packed with cinnamon and vanilla and drizzled with a traditional cinnamon roll glaze.


for the granola:
1 1/2 cups old-fashioned oats
1/4 cup brown sugar, packed
1/4 cup coconut flakes
1 Tbs. ground golden flax seed
1 tsp. cinnamon
1/4 tsp. sea salt
3 Tbs. grapeseed or canola oil
1 Tbs. honey
1 Tbs. pure vanilla extract

for the glaze:
2 Tbs. cream
1/2 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon


Preheat the oven to 300 degrees. Line a 9x13 baking sheet with parchment or a Silpat liner.

In a large bowl, combine the oats, brown sugar, coconut, ground flax, cinnamon and sea salt. Set aside.

In a small sauce pan or microwave bowl, heat the oil, honey and vanilla until combined.

Slowly pour into the oat mixture and stir until well combined.

Spread onto the baking sheet in an even layer and bake for 30 minutes, stirring every 10 minutes.

Allow the granola to cool and break up any large pieces. While the granola cools, mix the glaze by combining the cream, powdered sugar, vanilla and cinnamon in a small bowl. Place some granola on a plate or bowl and drizzle the glaze over the top.

Store in an airtight container.

Cassie’s Notes:
This recipe can be easily doubled.

Measure the oil before measuring the honey, the honey will come out of the measuring spoon much more easily when it follows the oil.

If you don’t like coconut, feel free to leave it out or use less. I’m not a huge fan but for some reason, I love it in granola. When it is cooked, it adds a bit of a nutty flavor that I love.

I prefer Bob's Red Mill coconut flakes and organic golden flax. They didn't pay me to say that, I just prefer their brand. They are easy to find, affordable, and I always have good luck with their products in my recipes.