Granola is one of our favorite things to make ahead and have on hand for breakfast. 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!
❤️ Reasons to Love This Recipe
- It's easy. If you thought homemade granola was difficult to make, think again. It's really just a matter of combining some ingredients in a bowl, heating the oil and syrup with some flavorings, combining everything together and baking.
- It's healthy. This granola contains many healthy ingredients like bran, rolled oats, nuts, and seeds. For an even healthier sugar-free version, substitute sugar-free maple syrup, like this monkfruit version from Lakanto.
- It's make ahead friendly. As I said, this is a great make ahead breakfast option. You can make it this weekend and enjoy it all week!
- It's a crowd pleaser. If you have friends that love granola, make this and give it out as gifts!
- It's preservative-free. Since you're making this yourself at home, you can feel good serving it to your family. It lacks the preservatives and added sugars of store-bought granola.
- 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.
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.
Click to see how to make this cinnamon granola recipe in a visual story.
- Baking sheet. Use a baking sheet with sides measuring 11 by 17 inches. A flat baking sheet will not work for this recipe.
- Large bowl. Used for mixing ingredients.
- Small saucepan. Used to heat the oil, syrup, and flavorings.
- 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.
- 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.
Store granola in an airtight container in your pantry for up to a two weeks. For longer storage, keep in the refrigerator for up to a month. You can also freeze it for up to 5 months.
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- 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.
- 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
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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