Maple Cinnamon Granola

This quick and easy Maple Cinnamon Granola is perfect with your morning yogurt or straight from the jar as a protein-packed snack!

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!

Maple Cinnamon Granola

Author: Mary Ann Dwyer

Servings: 8 servings

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This quick and easy Maple Cinnamon Granola is perfect with your morning yogurt or straight from the bag as a protein-packed snack!

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Nutrition

Calories: 536kcal | Carbohydrates: 67g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Sodium: 250mg | Potassium: 512mg | Fiber: 8g | Sugar: 37g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 3mg

Keyword: granola, healthy, nuts

Cuisine: American

Course: Breakfast, Snack

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!