Double Cinnamon Granola

Double Cinnamon Granola

This cinnamon-packed granola makes a great topping for yogurt or ice cream, try it with milk, or take it on a hike as a trail snack.

Products used: Cinnamon Pear Balsamic Vinegar,


1 cup dried Figs, cut into sixths
¼ cup SOOC Cinnamon Pear Dark Balsamic
3 cups Oats
½ cup Sunflower Seeds
¾ cup Quinoa
1¼ tsp Saratoga Spicery Ceylon Cinnamon
6 Tbsp Saratoga Tea and Honey Wildflower Honey
¼ cup Mild SOOC Varietal Extra Virgin Olive Oil
1 cup Walnuts, roughly chopped


Soak the figs and Cinnamon Pear Balsamic for 15 minutes, until the figs have softened. Strain off the Cinnamon Pear Dark Balsamic and reserve. Preheat the oven to 350℉.

Combine the dry ingredients (oats, sunflower seeds, and quinoa).

In a small saucepan add the Cinnamon Pear Balsamic, cinnamon, and honey and heat until the honey is dissolved into the Cinnamon Pear Balsamic.

Pour the Cinnamon Pear Balsamic and honey and the Extra Virgin Olive Oil over the dry ingredients. Stir well.

Spread on a lined baking sheet and bake for 15 minutes. Remove, stir in the figs and walnuts, and bake approx. 15 minutes more. The granola should be evenly golden brown.

Allow the granola to cool and rest to clump and store in a glass container.