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 easy to make, much 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, pumpkin seeds, and shredded coconut. This delicious homemade granola recipe is loaded with fiber, vegan-friendly, and gluten-free.

Maple Cinnamon Granola

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

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 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 it to cool completely before storing in an airtight container at room temperature for three weeks or freezing it for up to three months. Enjoy.

Side Note: You can stir the granola halfway through cooking if you prefer it evenly cooked. If you want clusters, don’t stir, and once cooked, leave them untouched for about 30-40 minutes to cool completely before breaking into clusters.