Easy Homemade Cinnamon Granola
This page contains affiliate links. For more information please read my Disclosure Policy.
This simple homemade cinnamon granola recipe is made with rolled oats, nuts, cinnamon, maple syrup, and more to create a crunchy and tender blend of clusters and pieces. It’s the perfect for yogurt, a cereal alternative, or snack. Get the tips on making it just how YOU like it below.
Granola is one of those things I’ve just known how to make forever. I remember huge casserole dishes of it being portioned into snack cups for my dad’s breakfasts, and how much I loved it when I got to have one too.
Today I make it the same way my mom did, in a big 9×13 pan, stirred lovingly every 20 minutes while it bakes in a low oven. It comes out with the prefect blend of oat clusters, crisp bits, and toasted nuts. There are so many options for flavor combinations, but this cinnamon granola is my go to at least half the time.
Whether you have it over yogurt like my husband does, prefer it with milk like I do, or just want to eat it by the handful like our kids, this is a winning option for a simple breakfast that’s homemade and easy.
Ingredients
One of the beautiful things about cinnamon granola is that the other ingredients are very flexible. I’m sharing exactly how my family enjoys it, with ingredient suggestions for how you can adjust it for yours below.
- Rolled Oats – This is a non-negotiable I’m afraid. In a pinch I’ve substituted 1 cup of rolled oats for quick cooking, but any more than that and you’ll miss the ‘granola’ like texture.
- Nuts – Get crazy with it! Or don’t. The choice is yours! I like a combo of peanuts and pecans, or occasionally almonds. But walnuts, pistachios, and cashews are all great choices. Salted or unsalted are both fine.
- Sugar – I like brown sugar…well in everything, but you can absolutely swap in white sugar, turbinado sugar, coconut sugar, or cane sugar. It all works beautifully.
- Fat – You need fat in order for the granola to toast and brown. I usually use unsalted butter, but ANY fat you like will work – olive oil, canola oil, coconut oil (melted), vegan butter. It’s all good.
- Maple Syrup – In order to create clusters, you need something sticky. I like maple syrup but honey, date syrup, brown rice syrup, or even corn syrup will work.
- Cinnamon
- Salt – ONLY add this is your nuts and butter are unsalted.
- Ground Flax – I always add this to granola because it adds a nuttiness, extra fiber, and healthy fats. You can buy it pre-ground, grind it yourself in a coffee grinder, or simply skip it.
Pro Tip – This is granola not rocket science! Have a few dried cranberries in your cupboard or pumpkin seeds you’re dying to use, go for it! Add dried or dehydrated fruit, any nuts or seeds, homemade nut butter, or other warming winter spices that you like to make it your own.
Step by Step Instructions
There aren’t many things simpler than making homemade granola. When I’m not making this to share (read: in my pj’s and sipping my morning coffee), I definitely don’t premeasure into cute bowls. I just dump it all into the casserole dish and bake. But there are lots of ways to adjust the process so you can create the textures that you prefer.
Start with a 300°F oven and 9×13 baking dish OR two large baking sheets. I choose casserole because I can mix and bake it all in one pan and not every bit is super crunchy. If you like super crunchy granola, go with baking sheets, but you’ll need a large mixing bowl to prep.
Add all the oats and nuts into the pan or bowl. Then add the ground flax, cinnamon, brown sugar, and salt if using. Next pour over the melted butter and maple syrup.
Now stir! Just gently stir and fold until everything looks nice and coated. If you’re going baking sheet, spread it over the two in even layers. Then pop it into the oven for 45 minutes to 1 hour.
Here’s where you create your ideal texture, and it’s done by stirring.
- For crumbly, loose, small chunks of granola – Stir every 15 minutes for an hour. Stir gently so you don’t send granola flying out of the pan, but stir well, scraping along the bottom of the pan to lift the sugar and oats from there. This would be four times total, the last time upon pulling it from the oven.
- If you want nice big chunks of granola (my preferred way) – Stir gently every 20 minutes. Again carefully scrape along the bottom, but fold very gently to keep the chunks together. Do not stir when you’ve taken it from the oven, unless you see chunks that are too big.
- On a baking sheet – things are going to get crunchier faster. Check at 35 minutes and stir, then again every 10 minutes after that until it’s crunchy and golden brown.
Storage and Serving
Allow your homemade cinnamon granola to cool completely then transfer it to a clean, dry, airtight container. I like a big glass jar with a good seal, like a 64 ounce mason jar. Then store it in your cupboard, or somewhere cool and dark, for up to 6 months. It won’t last that long!
How to eat it is completely up to you! I’ve always like it as a homemade cereal and enjoy it in a big bowl with cold milk. A classic combo is fresh fruit and yogurt, or you can eat it as a snack like you would trail mix. It also makes a great topping for ice cream, pie filling, cobblers, and muffins, without any extra prep needed!
However you enjoy it, I’m positive you’re going to love this homemade cinnamon granola, and as always I wish you Happy Eating!
FAQs
Oh gosh yes! Homemade granola is made with pantry staples that most of us keep stocked up like oats, nuts, spices, and sweeteners. I estimate my large batch of granola to cost me about $10-11 (even with inflation), and to get the equivalent amount from the store is at least double that.
Homemade granola CAN be good for you. If you use healthy options like coconut sugar, coconut or olive oil, and swap the liquid sugar for a well-beaten egg white, you can make a relatively healthy granola. It will not be as sweet however, so the choice is yours.
There are a few ways to get granola to stick in clusters. You can use a binding agent such as nut butter, syrups like honey or maple syrup, or a very well beaten egg white. How you stir also matters. No stirring at all will leave large shards of granola, while frequent stirring will create very small loose granola bits.
Granola bakes best at a low temperature over a longer window. If you pull it too early the oats can still be chewy. Baking fast at a high temperature can work if you spread the granola out very evenly over a couple of baking sheets, but watch carefully for burning, it happens fast.
Don’t forget to check out my other oatmeal based recipes while you’re here!
- Oatmeal Cinnamon Muffins
- Nut-Free Granola Bars
- Pecan Granola Bars
- Cinnamon Roll Oatmeal
Homemade Cinnamon Granola with Nuts
Ingredients
- 4 1/2 cups rolled (old-fashioned) oats
- 3/4 cup peanuts
- 3/4 cup pecans coarsely chopped
- 1/2 cup brown sugar
- 1 tbs cinnamon
- 2 tbs ground flax optional
- 1/4 tsp kosher salt
- 1/4 cup melted butter unsalted
- 3 tbs maple syrup
Instructions
- Preheat oven to 300°F. Pull out a 9 x 13 casserole dish.
- Measure oats and nuts into the dish. Evenly sprinkle sugar, cinnamon, ground flax and salt over the top.
- Melt butter and pour over the top with the maple syrup. Mix until ingredients are evenly distributed and well coated by butter and syrup.
- Place on middle rack of oven and bake for 1 hour, stirring every 20 minutes.*
- Let cool and store in and airtight containers in the cupboard for up to three months. Makes 6 cups.*
Notes
Nutrition
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.
I absolutely love homemade granola, and this recipe was no exception. It was the perfect breakfast to go with my favourite yogurt, thank you so much for sharing 🙂
Cathleen, wonderful to hear. It is also really good on vanilla ice cream!
This granola is easy to make and much healthier than store bought. We love it. Thanks for this recipe!
Thanks so much Colleen. Being able to personalize it is a bonus as well as it being a healthier option.
This cinnamon granola recipe is the perfect way to spice up your mornings (literally!). You can even pretend you’re a fancy chef by saying “I made my own granola from scratch” to impress your friends, even though it’s actually super easy to make, lol
Sangeetha, yes it is simple to make isn’t it, being able to personalize it is a bonus too. We enjoy it in yogurt quite often as well as with some milk in a bowl!
Incredible! Not buying store bought granola after this! I love how delicious, fresh this is!
Thanks Min, I’m glad you have found this recipe and will enjoy it many more times!
Mornings just got a whole lot more ‘yum’ with this delicious granola recipe! I’m making it again and again – definitely an everyday treat.
Sophie that is awesome to hear. It is so good dry, in milk or yogurt or even on ice cream.
Love that you walked me through this recipe. I’ve always been a little intimidated and thought the process of making granola at home would be way more difficult! I love my granola nice and toasty. YUM.
I hope this inspires you to make some! It’s surprising how easy it is I know, but once you start, it’s impossible to stop!!
This sounds like a comforting, tasty mix that would make a tasty breakfast, even simply with some yogurt and fruit. Yum
That’s exactly how I usually eat it! Thanks for stopping by Caroline!
I had never made granola before but your recipe is so easy and delicious. I had this this morning and again for a snack!
That makes me so happy Jessie! I’m so glad you enjoyed it!!
I have granola every morning, so I was very happy to stumble upon this delicious recipe! Thanks so much for sharing!
Thanks for stopping by! I hope you enjoy!
I’m glad I found this! I have granola and I didn’t know what to di with it =D Thanks!
Glad I could help Yeriel! I hope you enjoy your granola even more now 🙂