This homemade cinnamon granola is crunchy, lightly spiced, and incredibly easy to make. With just a few pantry staples, you’ll have a big batch of golden clusters that are perfect for making parfaits!
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Why You’ll Love Almond Granola
I’ve been making this granola for years, and it’s one of those recipes I never get tired of. Every time I pull a pan out of the oven, I swear the smell alone could convince my family to wander into the kitchen and start sneaking bites before it even cools. I can’t blame them... I’m usually right there with them, sneaking little bites straight off the pan.
What I love most is how effortless it feels to make. A few pantry staples, a quick stir, and suddenly there’s a tray of golden, crunchy bites cooling on the counter. It’s the kind of easy simple granola recipe that makes life feel a little manageable, even on a busy week. Here’s why this one’s a keeper:
- Simple ingredients and minimal effort
- Perfectly spiced with cinnamon
- Great for breakfasts, snacks, or parfaits
- Stays fresh for days
Ingredient Information And Substitutions
- Old-fashioned oats- They give the best texture. Quick oats can be used too, but the final texture will be less crunchy.
- Nuts- Almonds, walnuts, pecans, or a mix. Swap in pumpkin seeds or sunflower seeds if you prefer yours nut-free.
- Coconut oil- Helps bind the mixture. Melted butter will also work.
- Maple syrup- Adds natural sweetness. Honey or agave syrup can be substituted.
- Cinnamon- The star seasoning here! Feel free to add a pinch of nutmeg or cardamom for more depth.
- Kosher salt- Balances the sweetness. A smaller amount of table salt can be used too.
- Vanilla extract- Adds warmth. Almond extract can be used for a different twist.
How To Make Granola With Cinnamon
Step 1- Mix the granola.
Heat to 350 degrees F and line a sheet pan with parchment paper.
In a large bowl, combine oats, nuts, coconut oil, maple syrup, cinnamon, salt, and vanilla. Stir until everything is well coated.
Step 2- Bake.
Spread the mixture onto the pan in an even layer. Bake for 10 minutes, stir, then bake another 15 minutes, until golden and fragrant.
Step 4- Cool and store.
Let the granola cool completely on the pan. It will crisp up as it sits. Store in an air-tight container for up to 2 weeks.
Frequently Asked Questions
Yes! Homemade granola disappears quickly in my house, so I do this often. Just use two sheet pans so it bakes evenly and doesn't steam.
Definitely. This easy granola recipe is a hit with my own kids. They snack on the clusters like chips, eat them with milk for cereal, and love layering with yogurt and fruit to make homemade parfaits.
Yes. I usually bake a big batch on the weekend so we can snack on it all week long.
Tips For Making This Homemade Granola Recipe
- Line your pan with parchment paper. It makes cleanup so much easier, and it’s a guarantee that nothing sticks.
- Spread the mixture in an even layer. This helps it bake up evenly, nice and golden, without burning in spots or staying soft in others.
- Don’t overbake it. The granola will keep crisping as it cools, so take it out once it’s lightly golden.
- If you like big clusters, press the mixture together before baking and stir gently to avoid breaking them up as the mixture cools.
- Make it your own! Try adding dried cranberries, raisins, or apricots after baking. You can even toss in chocolate chips once it cools completely.
- Ingredients to prep ahead- Pre-chop the nuts and have the dry ingredients measured and ready to go.
- Leftovers and storage- Keep the cooled granola in an airtight container on the counter or in the pantry. It will stay fresh for several weeks.
What To Serve With Baked Granola
It’s incredibly tasty on its own, but the cinnamon flavor really shines when you turn it into something more. It’s the ideal easy granola recipe for yogurt, and it pairs just as well with other baked treats if you’re putting together brunch or a little dessert table. Here are a few more recipes to round things out:
Other Breakfast Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Cinnamon Granola
Equipment
- 1 Spatula
Ingredients
- 3 cups rolled oats
- 2 cups chopped nuts I used a combination of sliced almonds, chopped walnuts and chopped pecans but use your favorite nuts
- ⅓ cup coconut oil melted
- ½ cup pure maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon Kosher salt
- 1 ½ teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F and line a sheet pan with parchment.
- In a large bowl, combine oats, buts, coconut oil, maple syrup, cinnamon, salt and vanilla extract. Toss until everything is well combined and spread in a single layer on the prepared pan.
- Bake for 10 minutes, flip the granola. Bake for 15 more minutes. Remove from the oven and cool completely, at least 1 hour. Store in an air-tight container until ready to use.
Notes
- Line your pan with parchment paper. It makes cleanup so much easier, and it’s a guarantee that nothing sticks.
- Spread the mixture in an even layer. This helps it bake up evenly, nice and golden, without burning in spots or staying soft in others.
- Don’t overbake it. The granola will keep crisping as it cools, so take it out once it’s lightly golden.
- If you like big clusters, press the mixture together before baking and stir gently to avoid breaking them up as the mixture cools.
- Make it your own! Try adding dried cranberries, raisins, or apricots after baking. You can even toss in chocolate chips once it cools completely.
- Ingredients to prep ahead- Pre-chop the nuts and have the dry ingredients measured and ready to go.
- Leftovers and storage- Keep the cooled granola in an airtight container on the counter or in the pantry. It will stay fresh for several weeks.
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