This wonderful homemade cinnamon granola is loaded with healthy grains like wheat and oat bran, and rolled oats. It also features crunchy sunflower seeds and chopped pecans for a dose of protein. The flavor comes from a big serving of ground cinnamon, maple syrup, and vanilla. Finish it off with some raisins for a breakfast you won't forget!
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Granola is one of our favorite things to make ahead and have on hand for breakfast or healthy snacking. We’ve made a few we’ve enjoyed, like this cherry vanilla granola and this blueberry granola, but I think this cinnamon granola is my favorite. It doesn’t skimp on cinnamon and has so many good things like chopped pecans, sunflower seeds, bran, and raisins. Serve it up with some fresh blueberries, and you will have a meal you can feel good about!
What You’ll Love About This Recipe
Ingredients
- Rolled oats. Do not use steel cut or quick oats.
- Wheat bran. Adds nutrition and fiber.
- Oat bran. Adds nutrition and fiber.
- Sunflower seeds. Raw. Be sure to use raw sunflower seeds. Roasted sunflower seeds may burn in the oven. You can substitute pine nuts.
- Pecans. Chopped. Walnuts or almonds would work well also.
- Maple syrup. Maple syrup adds just the right kind of flavor. Use pure maple syrup for the best results. Avoid anything that contains high fructose corn syrup and artificial flavor. We used agave syrup for this homemade blueberry granola with great results. You can substitute that as well.
- Vegetable oil. You can substitute coconut oil or butter. Avoid olive oil as it could add a savory flavor.
- Ground cinnamon. This recipe calls for ample cinnamon. For the best results, don’t skimp on this!
- Vanilla extract. Adds flavor.
- Salt. Enhances flavor.
- Raisins. Optional. Raisins are optional, but they combine very well with the cinnamon. Use dried cranberries for a more tart version or dried cherries. You can also use chopped dried apples.
See recipe card for quantities.
Instructions
Preheat oven to 250 F (120 C). Line a baking sheet with parchment paper or non-stick aluminum foil (or spray foil with cooking spray). Set aside.
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Substitutions
- Gluten Free. Rolled oats are naturally gluten free, but some oats contain gluten from the processing process. We recommend Bob’s Red Mill Organic Old Fashioned Rolled Oats for truly gluten free oats. We added wheat and oat bran for extra nutrition and fiber. However, this granola would be just fine without it. You can safely omit it for gluten-free cinnamon granola.
- Sugar Free. Substitute sugar-free maple syrup, like this monkfruit version from Lakanto.
- Nut Free. Substitute crisp rice cereal or Grape Nuts for the pecans in this recipe for the same texture and crunch. Instead of vegetable oil, substitute the same amount of unsalted butter.
Variations
- Apple Cinnamon Granola. Substitute chopped dried apples for the raisins.
- Date Granola. Substitute chopped dates for the raisins.
- Keto Cinnamon Granola. Substitute Lakanto monkfruit sweetener for the maple syrup.
Storage
Cooling
Cool Completely. Allow the granola to cool completely on the baking sheet after baking. This helps it become crisp and prevents condensation inside the storage container.
Storing
- Airtight Container. Transfer the cooled granola to an airtight container or a resealable plastic bag. This helps maintain its crunchiness and prevents it from absorbing moisture.
- Room Temperature. Store the container at room temperature in a cool, dry place. Homemade granola can typically be kept fresh for up to 2-3 weeks.
- Refrigeration (Optional). If you live in a very humid climate or want to extend the shelf life, you can store the granola in the refrigerator. It can last up to 1-2 months when refrigerated.
- Freezing (Optional). For longer storage, you can freeze the granola. Place it in a freezer-safe container or a resealable plastic bag and freeze for up to 3 months. To use, simply thaw it at room temperature before eating.
Tips:
- Avoid Moisture. Make sure that the container is completely dry before adding the granola to prevent it from becoming soggy.
- Keep It Sealed. Always seal the container tightly after each use to maintain freshness and prevent the granola from going stale.
Related Recipes
More granola and granola-inspired recipes.
See more baked goods, cookies and cereal recipes →
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Cinnamon Granola Recipe
This wonderful homemade cinnamon granola is loaded with healthy grains like wheat and oat bran, and rolled oats. It also features crunchy sunflower seeds and chopped pecans for a dose of protein. The flavor comes from a big serving of ground cinnamon, maple syrup, and vanilla. Finish it off with some raisins for a breakfast you won't forget!
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Equipment
Ingredients
- 3¼ cups rolled oats Do not use steel cut or quick oats.
- ½ cup wheat bran
- ½ cup oat bran
- ⅓ cup sunflower seeds Raw.
- ⅓ cup pecans Chopped.
- ½ cup maple syrup
- ⅓ cup vegetable oil
- 2 tablespoons ground cinnamon
- 1½ teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup raisins Optional.
Instructions
- Preheat oven to 250 F (120 C). Line a baking sheet with parchment paper or non-stick aluminum foil (or spray foil with cooking spray). Set aside.
- Combine the oats, wheat bran, oat bran, sunflower seeds, and pecans in a large heatproof bowl.3¼ cups rolled oats, ½ cup wheat bran, ½ cup oat bran, ⅓ cup sunflower seeds, ⅓ cup pecans
- In a small saucepan, combine the maple syrup, oil, cinnamon, vanilla extract, and salt. Bring to a boil over medium heat.½ cup maple syrup, ⅓ cup vegetable oil, 2 tablespoons ground cinnamon, 1½ teaspoon vanilla extract, ½ teaspoon salt
- Immediately pour liquid mixture over dry ingredients and stir to coat.
- Spread the mixture evenly on the baking sheet. Bake until crispy and toasted, about 45-50 minutes.
- Remove from oven and allow to cool. Crumble into a large bowl, leaving large chunks, and carefully stir in raisins, if using.¾ cup raisins
Nutrition
Calories: 314kcal | Carbohydrates: 57g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 154mg | Potassium: 424mg | Fiber: 9g | Sugar: 13g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg
Servings: 8 servings
Calories: 314kcal
