Maple Cinnamon Granola
Sweet maple, crunchy pecans & almonds, and a hint of cinnamon make this homemade maple cinnamon granola perfect for morning cereal, an afternoon snack, or as a topper for yogurt and ice cream.
Homemade granola is super easy to make, way less expensive than store-bought versions, and you can customize it to suit your tastes and health needs. I recently came across this maple cinnamon granola recipe from Two City Vegans and I couldn’t wait to make it because it sounded tasty & I had everything on hand. I love that it’s a simple granola with two different kinds of nuts and pumpkin seeds and shredded coconut. This delicious granola is loaded with fiber, vegan-friendly, and gluten-free.
How to Make Maple Cinnamon Granola
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Whisk together the real maple syrup, melted coconut oil, vanilla extract, and cinnamon together until well combined.
Add the oats and mix until well combined. Add the pecans, almond slices, pumpkin seeds, and shredded coconut; mix until well combined.
Pour onto the prepared baking sheet. Place into the oven and bake for 20-25 minutes, stirring halfway through cooking, until golden brown.
Remove from the oven and allow the granola to cool completely before storing it in an airtight container at room temperature for three weeks or freeze it for up to three months. Enjoy.
Side Note: You can stir the granola halfway through cooking if you want it evenly cooked. If you prefer clusters, don’t stir, and once cooked, leave it untouched for about 30-40 minutes to cool completely before breaking into clusters.
Equipment
Ingredients
- ½ cup coconut oil, melted
- ½ cup real maple syrup
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 3 cups old-fashioned oats
- 1 cup pecan pieces
- ½ cup almond slices
- ½ cup shredded sweetened coconut
- ¼ cup pepita seeds
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together the real maple syrup, melted coconut oil, vanilla extract, and cinnamon together until well combined.
- Add the oats and mix until well combined. Add the pecans, almond slices, pumpkin seeds, and shredded coconut; mix until well combined.
- Pour onto the prepared baking sheet. Place into the oven and bake for 20-25 minutes, stirring halfway through cooking, until golden brown.
- Side Note: You can stir the granola halfway through cooking if you want it evenly cooked. If you prefer clusters, don't stir, and once cooked, leave it untouched for about 30-40 minutes to cool completely before breaking into clusters.
- Remove from the oven and allow the granola to cool completely before storing it in an airtight container at room temperature for three weeks or freeze it for up to three months. Enjoy.
I would probably snack on those until they are all gone! Looks so GOOD.
This looks great — tons of flavor, and not too sweet. Perfect!
A delicious recipe for granola.
I am in desperate need to use up some nuts in my freezer/pantry and this granola sounds perfect for getting through the odds and ends!
This is the best granola ever! So balanced in sweetness and flavors, and very light. Thanks for the recipe! Bonus is that it’s super easy to make.
Elisabet,
I’m so happy you love this granola as much as we do. Thank you for taking the time to let me know.
-Pam