This quick and easy Maple Cinnamon Granola is perfect with your morning yogurt or straight from the jar as a protein-packed snack!
Updated: This post was first published here at the BHK in January 2015. I decided it was worthy of a reshare, so I’ve added some new photos and notes to the post below.
Helllooo folks. How’s everyone doing?
Stressful situations call for comfort food in my book and for me, anything with the warm flavor of cinnamon counts.
This Maple Cinnamon Granola is actually one of my favorite recipes here at the BHK.
I’ve made it countless times over the years and shared it with family and friends and it always gets rave reviews.
The warm cinnamon, robust molasses, sweet maple syrup, pecans, coconut and almonds makes for the perfect topping for your morning yogurt or as a pick-me-up for that inevitable afternoon slump. I also love to top baked apples with it, add it to a bowl with some milk, and even bake it into my morning pancakes. It’s mmm mmm mmm!
I make my own granola at home because it is cheaper than the store-bought stuff, it’s tastier, and most importantly it is MADE-TO-ORDER. When I look at the granolas sold at the food store I can never find the right combination of the things I like, so why not just make it myself? Then I get exactly what I love for half the price!
In this recipe I add pecans, almonds and sunflower seeds, but you can include whatever combination of nuts you like. I also add some dried cranberries, but feel free to change it up and opt for dried blueberries, cherries or banana chips.
The great thing about granola is that it is totally customizable. The only essential ingredient is the oats. This Maple Cinnamon Granola is loaded with flavor, healthy and high in fiber.
Be creative! Add your favorites! Enjoy!
A Few Cook’s Notes for Maple Cinnamon Granola Recipe:
You can add the cranberries if you’d like or omit if you’re watching your calories.
You could also opt to replace the dried cranberries with dried blueberries, raisins or any other dried fruit you may enjoy.
I love pecans, but if you prefer walnuts or another type of nut, just swap.
- 3 cups old-fashioned rolled oats
- 1 cup pecan halves
- 1/2 cup whole unsalted almonds
- 1/2 cup sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup unsulphured molasses
- 3 Tbsp. light brown sugar lightly packed
- 1 tsp. vanilla
- 1 cup dried cranberries
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Combine first seven ingredients together in a large bowl.
- In a microwave safe bowl combine maple syrup, coconut oil and molasses. Microwave for about one minute . Remove from the microwave and mix with a spatula until all the ingredients are melted and smooth. Gently stir in the brown sugar and the vanilla.Pour over the oat mixture and mix until well moistened.
- Spread onto the baking sheet and bake for 30 minutes, stirring after 15 minutes. Remove from oven and let cool to room temperature for at least an hour or more without stirring. If you don't stir you will have nice big clumps of granola goodness. (my favorite!) I like to let mine cool overnight on the tray so it crisps up really well. Once cooled, stir in the dried cranberries. Store in airtight container.