Maple Cinnamon Granola
Wake up your mornings with this irresistible Maple Cinnamon Granola—a homemade treat bursting with warm, cozy flavors! Made with a wholesome blend of rolled oats, crunchy almonds, pecans, and a touch of unsweetened shredded coconut, this granola is naturally sweetened with rich maple syrup and delicately spiced with aromatic cinnamon. The melted coconut oil and vanilla extract add a luscious depth of flavor, while optional dried cranberries or raisins deliver a delightful fruity twist. Baked to golden perfection in under 30 minutes, this crunchy, cluster-filled granola is perfect for topping yogurt, sprinkling over smoothie bowls, or enjoying straight from the jar. A healthy, easy-to-make snack or breakfast option that stays fresh for up to two weeks—get ready to elevate your pantry staples with this crave-worthy recipe!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Raw almonds, roughly chopped
- 1 cup Raw pecans, roughly chopped
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Dried cranberries or raisins (optional)
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, and shredded coconut.
In a smaller bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt until well combined.
Pour the wet mixture over the dry ingredients and stir thoroughly until all the ingredients are evenly coated.
Spread the mixture evenly onto the prepared baking sheet, pressing down slightly to create clusters if desired.
Bake in the preheated oven for 15 minutes, then stir gently to ensure even toasting. Spread the mixture out again in an even layer.
Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the granola is golden brown and fragrant. Keep a close eye near the end to avoid burning.
Remove from the oven and let the granola cool completely on the baking sheet. It will become crisp as it cools.
Once cooled, stir in the dried cranberries or raisins, if using.
Store the granola in an airtight container at room temperature for up to two weeks. Enjoy it as a topping for yogurt, milk, or smoothie bowls, or just eat it as a snack!
Nutrition Facts
Calories |
3588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.7 g | 325% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 287.3 g | 104% | |
| Dietary Fiber | 66.3 g | 237% | |
| Total Sugars | 70.6 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
