Forget bland breakfast cereal—these bite‑size granola clusters burst with real Ceylon cinnamon, toasted coconut, and roasted nuts. Enjoy them as a cereal, yoghurt topper, or straight from the jar (no judgement!).
Method
- Pre‑heat – Oven to 160 °C (320 °F). Line a rimmed baking sheet with parchment.
- Combine dry – In a bowl, mix oats, almonds, seeds, coconut, cinnamon, and sea salt.
- Add wet – Stir in melted coconut oil, nectar, and vanilla until evenly coated.
- Cluster trick – Press mixture firmly onto sheet in a ½‑inch layer; this helps chunky clumps form.
- Bake – 15‑20 min, rotating tray halfway. Edges should be deep golden.
- Cool & break – Let cool completely, then break into clusters. Store airtight up to 3 weeks.
Nutritional Highlights (¼ cup serving)
| Calories | Protein | Fibre | Healthy fats |
|---|---|---|---|
| 165 kcal | 3.2 g | 2.6 g | 9 g |
Why It Converts
- Ceylon cinnamon aroma permeates every bite—distinct from cassia.
- Versatile product: sell retail pouches, bulk food‑service bags, or include in gift hampers.
- Seasonal upsell: holiday “Cinnamon Spice Granola” jars with branded ribbons.
Pro Tips & Variations
| Idea | How‑to |
|---|---|
| Tropical vibe | Add ¼ cup diced dried pineapple post‑bake. |
| Protein boost | Stir 2 tbsp unflavoured pea protein into dry mix; add 1 tbsp extra oil. |
| Chocolate lovers | Toss ¼ cup cacao nibs in after cooling. |
| Nut‑free schools | Swap almonds for pumpkin seeds + extra oats. |
Call‑to‑Action 🎯
Bring crunch to your café menu or breakfast table with our premium Ceylon Cinnamon—home jars, 500 g pouches, and 5 kg food‑service sacks available.