Description
This Homemade Maple Cinnamon Granola is a healthy, gluten-free, dairy-free, and vegan snack packed with oats, nuts, seeds, and the sweet, warm flavors of maple syrup and cinnamon. Perfect for breakfast, snacking, or as a topping for yogurt or smoothie bowls. Simple to make and full of flavor!
Ingredients
3 cups gluten-free oats (be sure to use certified gluten-free oats if needed)
¾ cup mixed nuts and/or seeds (walnuts, pecans, almonds, pumpkin seeds, sunflower seeds, etc.)
½ cup pure maple syrup (the real deal, not the imitation stuff)
⅓ cup coconut oil, melted
1 teaspoon pure vanilla extract
½ teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons chia seeds or flax seeds (optional)
Optional Add-Ins After Baking:
Dried cranberries or cherries
Dark chocolate chips
Instructions
-
Preheat Your Oven & Prepare the Baking Sheet:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. -
Combine the Dry Ingredients:
In a large mixing bowl, combine oats, nuts, seeds, and cinnamon. Stir everything together. -
Prepare the Wet Ingredients:
In a microwave-safe bowl, melt the coconut oil for about 1 minute. Add maple syrup, vanilla extract, and salt to the melted oil and stir to combine. -
Combine Wet and Dry Ingredients:
Pour the wet mixture over the dry ingredients and stir well to ensure everything is evenly coated. -
Spread the Granola:
Pour the granola mixture onto the prepared baking sheet. Spread it out into an even layer and lightly press it down. -
Bake the Granola:
Bake for about 30 minutes, stirring halfway through, until the granola turns golden brown. Keep an eye on it to prevent burning. -
Cool & Add Optional Ingredients:
Once baked, let the granola cool on the baking sheet. Once cool, add any optional ingredients like dried fruit or chocolate chips. -
Store & Enjoy:
Store the granola in an airtight container for up to 2 weeks at room temperature. You can also freeze it for up to 3 months.
Notes
- Sweetener Options:
If you prefer a different sweetener, you can swap the maple syrup with honey (if not vegan) or agave nectar for a similar result. Keep in mind that different sweeteners may slightly alter the flavor and texture. - Oil Substitution:
Coconut oil is used here for its mild flavor and health benefits, but you can substitute it with olive oil or avocado oil for a different taste, or if you prefer a less coconut-forward flavor. - Texture Adjustments:
If you like a chunkier granola, press the granola mixture down more firmly before baking. This will help form larger clusters as it bakes. For a looser texture, simply spread it more thinly on the baking sheet. - Add-ins After Baking:
Feel free to get creative with your add-ins after baking. Dried fruit like raisins, apricots, or figs can add more natural sweetness, while dark chocolate chips or cacao nibs provide a touch of indulgence. - Storage Tips:
Store granola in an airtight container at room temperature for up to 2 weeks. For longer storage, keep it in the fridge, and it will stay fresh for up to a month. You can also freeze granola for up to 3 months—simply let it thaw before using. - Making in Batches:
This recipe can easily be doubled or tripled to make larger batches for meal prepping. Just ensure you have a baking sheet large enough to accommodate the extra granola. Keep in mind that longer baking times might be needed for bigger batches. - Diet Variations:
If you need the granola to be nut-free, simply skip the nuts and use extra seeds. You can also substitute the oat flour with a gluten-free flour blend or use rolled oats to keep it entirely gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
