Description
This homemade cinnamon granola recipe creates perfectly crispy, clustered granola with warm spice and natural sweetness. Made with simple ingredients and ready in under an hour, it’s the ultimate healthy breakfast or snack!
Ingredients
Scale
- 4 cups old-fashioned rolled oats
- 1½ cups raw nuts (almonds, pecans, walnuts, or mix), roughly chopped
- 1 tablespoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup honey or pure maple syrup
- ⅓ cup coconut oil or unsalted butter, melted
- 2 teaspoons pure vanilla extract
- ½ cup dried fruit (raisins, cranberries, or cherries), optional – add after baking
- ½ cup unsweetened coconut flakes, optional
Instructions
- Preheat Your Oven: Set your oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This temperature is key—too hot and your granola will burn; too low and it won’t crisp up properly.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped nuts, ground cinnamon, and salt. Stir everything together until the cinnamon is evenly distributed throughout. You should see a nice golden-brown color coating all your oats and nuts.
- Prepare Wet Ingredients: In a small saucepan over low heat (or in a microwave-safe bowl), gently warm the honey (or maple syrup) and coconut oil (or butter) together until melted and combined. Remove from heat and stir in the vanilla extract. The mixture should be liquid and easy to pour.
- Combine Everything: Pour the warm honey mixture over your dry ingredients. Using a wooden spoon or silicone spatula, stir everything together thoroughly. Keep mixing until every single oat and nut is coated with the sweet mixture. This even coating is crucial for getting those perfect clusters!
- Spread on Baking Sheet: Transfer the granola mixture onto your prepared baking sheet. Spread it out into an even layer, but here’s the secret—don’t spread it too thin, and press it down firmly with the back of your spatula. This compression is what creates those big, beautiful clusters everyone loves!
- Bake Low and Slow: Place the baking sheet in your preheated oven and bake for 35-40 minutes, rotating the pan once at the 20-minute mark for even browning. The granola is done when it’s golden brown and fragrant. It will still feel slightly soft when hot—that’s normal! It crisps up as it cools.
- Cool Completely: This step requires patience but is absolutely critical! Remove the pan from the oven and let the granola cool COMPLETELY on the baking sheet without stirring—at least 45 minutes to 1 hour. Resist the urge to touch it! This is when the clusters form and harden. If you stir it while warm, you’ll break up all those gorgeous clumps.
- Add Dried Fruit (If Using): Once the granola is completely cool and crispy, break it into clusters and add any dried fruit, coconut flakes, or chocolate chips. These items would burn in the oven, so always add them after baking and cooling.
- Store Properly: Transfer your finished granola to an airtight container or mason jars. Store at room temperature and enjoy for up to 3 weeks!
Notes
- For Extra Clusters: Press the granola firmly into the pan before baking and avoid stirring during baking or while cooling.
- Sweetness Level: This recipe is moderately sweet. If you prefer sweeter granola, increase honey/maple syrup to ⅔ cup.
- Oil-Free Option: Replace coconut oil with additional nut butter (almond or peanut) for binding, though it won’t be as crispy.
- Chocolate Lovers: Add ½ cup mini chocolate chips after the granola has completely cooled.
- Spice Variations: Add ½ teaspoon nutmeg or ¼ teaspoon cardamom along with the cinnamon for more complex flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 285
- Sugar: 12g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg