Preheat oven to 300° F. Add cinnamon, baking powder, salt, oats, almonds and walnuts into a large bowl and stir to combine, set aside.
In a small pot over medium heat, add Toffee Crunch Spread and maple syrup.
Heat the mixture until it’s melted into a consistency that can be drizzled, stirring occasionally for 5-7 minutes.
Remove from heat and stir in vanilla extract.
Pour the mixture over the dry ingredients, stirring until the oats and nuts are evenly coated.
Add the granola to a large baking sheet lined with parchment paper, then spread into a thin layer.
Transfer to the oven and bake for 10 minutes. Remove from the oven and use a spatula to gently stir the granola around to toast it evenly.
Return to the oven and bake for another 7 minutes. Allow the granola to cool completely before transferring to an air-tight container for up to 3 weeks. Granola will be slightly soft when removed from oven and will become crunchy as it cools.