Homemade Maple Cinnamon Granola Recipe
This Homemade Maple Cinnamon Granola Recipe is a crunchy, naturally sweet breakfast staple made with rolled oats, pure maple syrup, warm cinnamon, and toasted nuts. It’s easy to make, customizable, and perfect for healthy breakfasts, snacks, or meal prep.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup chopped nuts almonds, pecans, or walnuts
- ½ cup sunflower seeds or pumpkin seeds
- ½ cup unsweetened shredded coconut optional
- 2 tablespoons ground cinnamon
- 1 teaspoon fine sea salt
- ⅔ cup pure maple syrup
- ⅓ cup neutral oil avocado oil, light olive oil, or melted coconut oil
- 2 teaspoons vanilla extract
- Optional Add-ins after baking:
- 1 cup dried fruit cranberries, raisins, or cherries
- ¼ –½ cup chocolate chips
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, mix rolled oats, nuts, seeds, coconut (if using), cinnamon, and salt.
- In a separate bowl, whisk together maple syrup, oil, and vanilla extract.
- Pour the wet mixture over the dry ingredients and mix well until evenly coated.
- Spread the mixture evenly on the prepared baking sheet and gently press it down for clusters.
- Bake for 18–25 minutes, stirring once halfway through for even browning.
- Remove from oven when golden and fragrant. Press gently again for larger clusters.
- Allow the granola to cool completely without stirring.
- Once cooled, mix in dried fruit or chocolate chips if desired.
- Store in an airtight container.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 weeks or freeze for up to 3 months.
- For bigger clusters: Avoid stirring too much and press the granola down while cooling.
- Less sweet option: Reduce maple syrup to ½ cup and add 1–2 tablespoons of water.
- Variations: Add pumpkin spice, cardamom, cocoa powder, or swap nuts and seeds based on preference.
- Vegan & dairy-free: Naturally vegan when using dairy-free chocolate chips.