If you have tasted the OMG Cinnabon Clusters and fallen in love with them like I did this is a quick, easy and tasty copycat recipe that you can make right in the comfort of your own home. Clusters of cinnamon flavoured white chocolate, Golden Grahams cereal, Heath Bits and toasted pecans, put together in the easiest and most delicious way.
Prepare to fall in love.
A number of weeks ago my sister and I went on a trip up to Cambridge to the Convenience store there. They carry a lot of Costco merchandise. Our closest Costco is in Halifax, several hours away and is just not very convenient for us to visit. Often, if you shoot a message to the Convenience store on Tuesday and tell them what you want, they will pick it up for you when they go in, ready for you to pick up later in the week.
The last time we were there they had these OMG Cinnabon Clusters. I almost didn't buy them, but at the last minute, I changed my mind and they came home with me. All I can say is OH MY GOODNESS! Best thing I have ever tasted.
Anyways, the last time we went they didn't have any and they are rather expensive to be honest. I decided to try to make my own version at home. How hard could it be.
I picked up some good white chocolate, cereal and toffee bits. I already had the pecans at home and the cinnamon. I should have used golden grahams cereal, but the small town that I live in didn't have those in the grocery store. I had to make do with Cinnamon Toast Crunch cereal,
These went together very quickly and easily and oh my, they ended up being incredibly delicious and moreish. I was really pleased with how they came out. They didn't taste exactly like the original, but they were close enough to be addictive.
They didn't photograph very well either, but I hope you won't use that against me and that you will be tempted to try them for yourself. You won't be sorry. I promise you!
Quick to make, easy and delicious!
INGREDIENTS NEEDED
TO MAKE
💙COPYCAT OMG CINNABON CLUSTERS💙
Five simple ingredients and not a lot of time. These are fabulously easy and oh-so-delicious!
- 12 ounces (340g) good quality white chocolate
- 1 1/2 to 2 tsp good quality ground cinnamon
- pinch of salt
- 2 cups of Cinnamon Toast Crunch or Golden Grahams Cereal (about 65g)
- 1/2 cup (80g) of Heath Toffee Bits
- 1 cup (99g) toasted pecan nuts
💙NOTES ON INGREDIENTS💙
White Chocolate
This is the glue that holds these delicious candies together. Make sure you use a good one that will give you a silky texture and not a granular one.
Ground Cinnamon
Use a good quality, well flavored ground cinnamon. I used Saigon cinnamon. Also make sure your cinnamon is fresh.
Pinch of Salt
This adds a bit of Unami to the mix and helps to enhance the other flavours.
Cereal
You will need to use Golden Grahams to be totally authentic, but Cinnamon Toast Crunch is also very good if that is all you can get.
Heath Toffee Bits
These are bits of English toffee and are available by the bag in the baking section of the grocery store.
Toasted Pecans
You will need to toast your pecans as per the instructions. Its not absolutely necessary, but toasting does enhance the "nuttiness" of the nuts.
HOW TO MAKE
💙COPYCAT CINNABON CLUSTERS💙
These are really easy to make. Just be careful not to seize your chocolate or burn it by overheating it.
- You will want to toast your nuts first. Spread them out onto a baking sheet. Toast in a moderate oven (350*F/180*C/gas mark 4) for 8 to10 minutes. Keep a watch on them so that they don't burn. (I use a sheet pan with a lip. Make sure you lay them out in an even layer.)
- Leave to cool, then chop. (I just chop coarsely with a sharp knife.)
- Line a baking tray with some baking parchment. Set aside. (You want one large enough to hold all the clusters without them touching. You also want it to fit in the refrigerator.)
- Break your chocolate up into pieces and place into a microwave safe bowl.
- Microwave on medium at 30 second intervals, stirring after each, until it has melted completely. Whisk in the ground cinnamon and salt. Taste and adjust as required. (Do not over heat. It will only take about one and a half minutes tops. I sifted the cinnamon over top and whisked it in so that it didn't clump.)
- Stir in the chopped nuts, cereal and toffee bits, mixing together to combine well. (I used a metal spoon for this.)
- Drop by heaped tablespoons onto the baking sheet leaving some space in between each cluster.
- Chill in the refrigerator until solid. (You could also place in the freezer which will harden them up quicker.)
- Store in an airtight container in the fridge.
💙HINTS & TIPS FOR SUCCESS💙
Measure everything carefully
Make sure you follow the measurements exactly to get the right proportions of ingredients in each cluster.
Taste and adjust as necessary
Taste and adjust the amount of ground cinnamon as necessary. A good quality cinnamon may have a stronger flavour than a cheaper one.
Sift the cinnamon
Sift the cinnamon into the melted chocolate to help prevent clumps of cinnamon from forming.
Use the amounts given
Use the amounts of cereal, nuts and toffee bits as written. These are the correct proportions and will give you the best results. I used Cinnamon Toast Crunch as that is all I could find locally. (Yes I live in a really small town in rural NS.) Golden Grahams will give you a more authentic flavour.
Toast your nuts
Toast your nuts for the best flavour. 8 to 10 minutes at 350*F/180*C will give you a nice toast. Let them cool before using.
Line your baking sheet
Line your baking sheet with baking paper or wax paper to help ease removal of the clusters.
💙FREQUENTLY ASKED QUESTIONS💙
CAN THESE BE MADE AHEAD OF TIME?
Yes, you can prepare these ahead of time and store according to the recipe instructions. Perfect for busy days, entertaining, or meal planning. These also make a great hostess gift.
HOW SHOULD I STORE THESE?
Store in an airtight container and keep in the refrigerator, especially in warm weather.
CAN THESE BE FROZEN?
Yes, these will freeze well. Place into an airtight container. Label and date. Use within three months.
DO I HAVE TO USE GROUND CINNAMON?
Yes, that is what helps to give these that lovely Cinnabon flavour.
CAN THE RECIPE BE DOUBLED?
It can be doubled, but you may have to melt the chocolate in batches to help prevent it from burning, or melt it in a heavy bowl set over simmering water.
💙A FEW OTHER SNACKS TO ENJOY💙
Here are a few other tasty snacks and treats that we enjoy which I think you might also enjoy!
NO BAKE LEMON COCONUT BALLS - No bake. No fuss. No muss. Using only a few ingredients, these healthy-ish lemon coconut balls melt in the mouth. Very simple to make and incredibly moreish.
HONEYCOMB TOFFEE - Also known as Cinder Toffee, Angel Toffee, Hokey Pokey (favorite name for it) Honeycomb Toffee is a type of sponge toffee that is most addictive! Its also very easy to make and uses only a few ingredients. This sponge toffee literally melts in the mouth!
CARAMEL POPCORN TWISTS - This is a real favourite snack of ours. It is like caramel popcorn without the husks. Easy to make, it melts in the mouth. Crisp, crunchy, sweet, salty and addictive.
Pin this delicious recipe to your Snacks or Candy recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Copycat Cinnabon Clusters
Prep time: 20 MinInactive time: 25 MinTotal time: 45 Min
This is a copycat recipe for the "OMG" Cinnabon Clusters that you can get at Costco now. There is no Costco near where I live. I managed to get a bag a number of weeks back and fell in love. This is my homemade version. I have to say they came out pretty close to the original!
Ingredients
- 12 ounces (340g) good quality white chocolate
- 1 1/2 to 2 tsp good quality ground cinnamon
- pinch of salt
- 2 cups of Cinnamon Toast Crunch or Golden Grahams Cereal (about 65g)
- 1/2 cup (80g) of Heath Toffee Bits
- 1 cup (99g) toasted pecan nuts
Instructions
- You will want to toast your nuts first. Spread them out onto a baking sheet. Toast in a moderate oven (350*F/180*C/gas mark 4) for 8 to10 minutes. Keep a watch on them so that they don't burn.
- Leave to cool, then chop.
- Line a baking tray with some baking parchment. Set aside.
- Break your chocolate up into pieces and place into a microwave safe bowl.
- Microwave on medium at 30 second intervals, stirring after each, until it has melted completely. Whisk in the ground cinnamon and salt. Taste and adjust as required.
- Stir in the chopped nuts, cereal and toffee bits, mixing together to combine well.
- Drop by heaped tablespoons onto the baking sheet leaving some space in between each cluster.
- Chill in the refrigerator until solid.
- Store in an airtight container in the fridge.
Notes
You could stick these in the freezer to harden which will be a lot quicker.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
There is something wonderfully satisfying about making your own granola at home, especially when it is packed with wholesome ingredients and sweetened naturally with honey and maple syrup. This Nutty Honey & Maple Granola is crisp, crunchy, and loaded with toasted nuts, creating the perfect balance of flavour and texture in every bite.
Whether sprinkled over yogurt, served with milk, or enjoyed straight from the jar as a snack, this homemade granola is a delicious way to start the day. Easy to make and far better than most store-bought versions, it's filled with simple pantry ingredients and bakes up golden and nutty brown. If you are looking for a healthy homemade granola recipe, you can't really go wrong with this one.
I have always loved making my own granola. I have been making it since the early 1980's when my next-door neighbor at the time shared her recipe with me. I, for the life of me, could not get my children to eat oatmeal, but they gobbled up granola like crazy. I was grateful for that.
That original recipe was pretty primitive compared to the granola that I make today. Through the years I have experimented and adapted it to use different flavors and additions, and I have also tried other people's recipes with great success.
What can I say? I LOVE GRANOLA! It can be a really healthy and delicious way to get protein and fiber into your diet without adding a lot of fat or sugar. It's all in the mix, and if you add fresh fruit and some yogurt when you are eating it (my preferred way to eat it) then you have a really delicious and healthy breakfast option.
This version I am sharing today is a pretty simple and basic version. You can vary it a bit by following some of the suggestions below. All told however, it is really delicious as written. I often enjoy some of this with a dollop of thick plain Greek yogurt, along with a drizzle of Date Syrup on top. Heaven. Pure Heaven, or fresh or frozen berries if I have them. Enjoy!
INGREDIENTS NEEDED
TO MAKE
🥜🍁NUTTY HONEY & MAPLE GRANOLA🥜🍁
I always have the ingredients to make this delicious granola in my larder. Simple ingredients, put together in a very delicious way and a great cereal to begin your day on!
- 2 TBS sunflower oil (I tend to use light olive oil these days. You could also use coconut oil.)
- Scant half cup (100ml) pure maple syrup
- 4 TBS clear honey (Use a nice floral honey, such as a clover honey)
- 1 TBS good vanilla extract (I used Kirkland)
- heaped 3 cups (300g) large flake rolled oats
- 3 TBS (25g) sunflower seeds
- 6 TBD (50g) pumpkin seeds
- 7/8 cup (100g) flaked or chopped nuts (I like to use whole nuts, cashews, blanched almonds, macadamia)
- 3/4 cup (50g) coconut chips (3/4 cup) (Large flakes of unsweetened coconut)
To finish:
- 2/3 cup (100g) dried fruit (Sultana raisins, dried cranberries, blueberries, etc.)
To serve:
- natural yogurt and fresh fruit (optional)
🥜🍁SUGGESTIONS FOR SERVING🥜🍁
WEEKDAY BREAKFAST
Granola paired with milk or yogurt and some fresh fruit makes the perfect beginning to your day. A quick and easy breakfast requiring minimal effort.
BRUNCH GATHERINGS
Hosting a brunch? Why not double the recipe and place it into a large crystal bowl for people to help themselves. You could also offer it as part of a parfait station with a mix of yogurt and fresh fruits for people to layer up in glasses.
NUTRITIOUS SNACK
Homemade granola makes for a delicious snack that everyone always enjoys. It’s a healthier alternative to store-bought snacks, providing a good balance of energy-boosting carbs and healthy fats.
A DELICIOUS TOPPING FOR DESSERTS
Homemade granola makes for a delicious topping to sprinkle on top of scoops of ice cream, puddings, fruit flavoured yogurts, etc.
🥜🍁HOW TO MAKE NUTTY HONEY & MAPLE GRANOLA🥜🍁
This is a very simple make. Once you start making your own granola from scratch you will never want to go back to buying a premade granola. Trust me on this.
- Preheat the oven to 150*C/300*F/ gas mark 2. Have two baking sheets ready. (I spray with non-stick cooking spray. You can also line with baking paper.)
- Weigh out the oats, seeds, nuts and coconut chips into a large bowl. (Give them a good toss together with your hands so that they are evenly mixed.)
- Whisk together the oil, maple syrup, honey and vanilla. Pour this over top of the dry ingredients and toss together to mix completely. (I like to use a spoon to make sure everything gets an even mix.)
- Divide between the two baking sheets, spreading it out in an even layer. (Spread it out with the back of a metal spoon. Making sure it spread out ensures that there are no thin spots where the cereal will burn.)
- Bake in the preheated oven for 15 minutes. Remove from the oven and stir. (Level it out again.)
- Return to the oven, switching the placement of the trays (top to bottom and bottom to top) and bake for a further 10 to 15 minutes.
- Give a good stir and allow to cool completely. Stir in any dried fruit and mix all well together. (I like sultanas, dried sour cherries and cranberries.)
- Store in an airtight container for up to two weeks, or freeze in an airtight container for longer.
🥜🍁HINTS AND TIPS FOR SUCCESS🥜🍁
If you follow my hints and tips, you will always have some great granola to eat and enjoy!
1. Granola needs some oil to keep it from being too dry. Olive oil and coconut oil are two delicious and healthy options.
2. Use a good old-fashioned large-flaked oats to make your granola. You can also add barley flakes for a tasty addition. Don't use quick or regular oats. They do not have enough "tooth."
3. I like to add a mixture of nuts, seeds and large flake unsweetened coconut when I make my granola most of the time. This adds lots of texture, protein and interest.
4. Don't add any dried fruit until the granola is done and cooled.
🥜🍁NOTES & VARIATONS🥜🍁
This granola is perfectly delicious as is, but here are some note on some variations you might want to try.
Dried Fruit
Add dried cranberries, raisins, or chopped apricots after the granola has cooled for a chewy texture and added sweetness.
Seeds
Mix in some chia seeds, flaxseeds, pumpkin seeds or sunflower seeds for an extra nutritional boost.
Chocolate Chips
For a more indulgent twist, toss in some mini chocolate chips after the granola has cooled. The combination of chocolate and maple is simply divine.
Spices
Experiment with other spices like nutmeg, cardamom, or ginger to give your granola a unique flavor profile.
🥜🍁A FEW OTHER BREAKFAST RECIPES TO ENJOY🥜🍁
Here are a few other Breakfast Recipes that you might also enjoy.
ONE PAN BREAKFAST - This easy one pan breakfast is a play on the old Egg in the Hole breakfast that we all enjoyed as children. There is one major difference however. This version is not fried, its baked. Another major difference is that it bakes on a baking sheet with breakfast potatoes and sausages. An entire breakfast all on one pan. No fuss no muss and very little to clean up.
BIG BRAN BREAKFAST COOKIES - Who says you can't eat cookies for breakfast! These lovely breakfast cookies are chock full of fibre and go down really well with milk, juice or your morning coffee or tea. Loaded with bran cereal, whole wheat and plain flours and plenty of dried fruit. These are a very tasty way in order to get some of your daily fibre intake and a darned delicious way to start your day!
Pin this delicious recipe to your Cereal or Breakfast recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 10 servings
Nutty Honey & Maple Granola
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A simple to make and delicious granola, chock full of goodness!
Ingredients
- 2 TBS sunflower oil
- Scant half cup (100ml) pure maple syrup
- 4 TBS clear honey
- 1 TBS good vanilla extract (I used Kirkland)
- heaped 3 cups (300g) large flake rolled oats
- 3 TBS (25g) sunflower seeds
- 6 TBD (50g) pumpkin seeds
- 7/8 cup (100g) flaked or chopped nuts (I like to use whole nuts, cashews, blanched almonds, macadamia)
- 3/4 cup (50g) coconut chips (3/4 cup)
To finish:
- 2/3 cup (100g) dried fruit (Sultana raisins, dried cranberries, blueberries, etc.)
To serve:
- natural yogurt and fresh fruit (optional)
Instructions
- Preheat the oven to 150*C/300*F/ gas mark 2. Have two baking sheets ready. (I spray with non-stick cooking spray)
- Weigh out the oats, seeds, nuts and coconut chips into a large bowl.
- Whisk together the oil, maple syrup, honey and vanilla. Pour this over top of the dry ingredients and toss together to mix completely.
- Divide between the two baking sheets, spreading it out in an even layer.
- Bake in the preheated oven for 15 minutes. Remove from the oven and stir.
- Return to the oven, switching the placement of the trays (top to bottom and bottom to top) and bake for a further 10 to 15 minutes.
- Give a good stir and allow to cool completely. Stir in any dried fruit and mix all well together.
- Store in an airtight container for up to two weeks, or freeze in an airtight container for longer.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons