Cinnamon Granola Recipe
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This cinnamon granola recipe is your ticket to a cozy, aromatic start to the day that’ll have you daydreaming of autumn leaves and comfy sweaters with every crunch. Perfectly toasty, sweetened to your liking, and loaded with those warm, spicy notes, this homemade delight is about to turn your pantry staples into the MVPs of morning munchies. Grab your oats and let’s get baking — because once you go homemade with this cinnamon granola, you’ll never look back!
This granola is crazy delicious. Be sure to try some of these other fan favorite flavors: Pumpkin Granola Recipe, Banana Bread Granola, and my Coconut Granola with Chocolate! All 10/10 and super delicious.
Why You Will Love This Granola Recipe
- Crunchy Texture: There’s something about that satisfying crunch, right? This recipe promises granola that’s as snackable solo as it is doused in dairy.
- Easy To Customize: Breakfast? Sure. Snack? Absolutely. Sprinkled over a smoothie bowl or a scoop of ice cream? Genius. This granola doesn’t just walk the walk; it struts.
- Meal Prep Maven: Make a big batch and you’re sorted with an easy, quick option for breakfasts or snacks. It’s the culinary equivalent of ‘set it and forget it’!
I have a few granola recipes on my site already, but this NEW version is quickly becoming a favorite. Filled with ground cinnamon, maple syrup, and toasted pecans… You will easily find yourself enjoying it by the handful!
Oh, and did I mention it makes your home smell INCREDIBLE as it bakes?! My husband, a non granola eater, walked in the door as I had this in the oven, paused at the kitchen and took a giant deep breathe. He said it smells like heaven. Inspired by my Homemade Vanilla Granola, but with a cinnamon kick!
Homemade Cinnamon Granola Ingredients:
If you have never made your own granola before I am sure you are wondering what ingredients you need. The answer might surprise you. The list below breaks down what I used in this recipe and possible substitutions. The biggest ingredient you HAVE to use is the egg white. This helps to bind things together and gives you big beautiful clusters.
- Oats: Rolled oats are the variety you want to use in homemade granola. These are also referred to as old fashioned or whole oats.
- Brown Sugar: Just a touch. You can substitute this or take it out completely if you desire.
- Salt and Cinnamon: Salt helps to enhance the flavor while cinnamon is the main star.
- Oil: I highly suggest coconut oil or another flavor free variety. I use unrefined. It doesn’t add flavor and makes sure the cinnamon and maple shine.
- Real Maple Syrup: Alternatively you could use honey. We like the maple flavor that is added by using a pure maple.
- Pecans: If you aren’t a fan of pecans, cashews are a great substitute. OR you could use both! Even consider seeds (maybe pumpkin?).
- Vanilla Extract: This is a flavor enhancer that takes this from good to great.
- Egg White: This is what helps with creating those big beautiful granola clusters.
What do you eat with granola?
Your cinnamon granola is in the oven and you are about to have a heaping amount ready to be devoured. Here are our absolute favorite ways to use homemade granola:
- Sprinkled on yogurt. This is by far the most popular. We like to take yogurt, fruit, and granola to create a quick breakfast or snack. Almost like a parfait.
- Made into granola bars – I have a few recipes for this on my site already! Granola bars are a great grab-and-go snack!
- As a topping for pies or muffins. Sprinkle on top just before baking.
- Added to smoothies (this one would be amazing with a peach smoothie!)
- Sprinkled over oatmeal for a nice added crunch.
- By the handful. Because it is super good all on its own.
Cinnamon Granola Recipe
- PREP: Preheat the oven to 300 degrees. Line a large baking tray with a silicone baking mat or parchment. Set aside.
- MIX: Add the oats, brown sugar, salt, cinnamon, and pecans to a large mixing bowl. Gently toss to combine. Set aside.
- HEAT: Place the coconut oil and maple syrup in a medium measuring cup. Heat for 10 to 20 seconds, or until the oil has combined. Gently whisk the vanilla in with a fork.
- STIR: Pour the liquid over your oat mixture. Gently toss to combine. Whisk the egg white until foamy. Drizzle over the mixture and give it one last toss to coat.
- BAKE: Turn the granola onto your prepared pan. Spread into an even layer. Bake 30 minutes, stirring once halfway through. Allow to cool completely before packaging.
Homemade granola, if stored properly, can be kept for up to six months. Keep in an airtight container in a cool dry place. I like to use mason jars.
Helpful tools:
- Large Sheet Pan (affiliate)- In order to get the granola crisp, you will need a nice sized baking sheet. I really like this one and use it for all of my baking needs. It comes in a set of 3 with two smaller options.
- Silicone Baking Mat (affiliate)- Not crucial, but oh-so wonderful. These help keep items from sticking to your pan and are my all-time favorite, especially when making cookies!
- Silicone Spatulas (affiliate)- A soft silicone spatula will help to scrape all of the liquids from the side of your bowl and onto the granola.
More Cinnamon Recipes:
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Cinnamon Crunch Granola Recipe
Ingredients
- 3 cups rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup pecans or cashews
- 3 tablespoons coconut oil
- 1/3 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1 large egg white
Instructions
- Preheat the oven to 300 degrees. Line a large baking tray with a silicone baking mat or parchment. Set aside.
- Add the oats, brown sugar, salt, cinnamon, and pecans to a large mixing bowl. Gently toss to combine. Set aside.
- Place the coconut oil and maple syrup in a medium measuring cup. Heat for 10 to 20 seconds, or until the oil has combined. Gently whisk the vanilla in with a fork.
- Pour the liquid over your oat mixture. Gently toss to combine.
- Whisk the egg white until foamy. Drizzle over the mixture and give it one last toss to coat.
- Turn the granola onto your prepared pan. Spread into an even layer.
- Bake 30 minutes, stirring once halfway through. Allow to cool completely before packaging.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Love your granola recipes! If adding dried fruit should it be added and baked or added after baking?
If you’d like to add dried fruit, I suggest adding after baking. If you want them to be part of the granola clusters, you’ll need to soak them a bit in water before. Let me know if this is something you are interested in so I can test it for you.