Easy Maple Cinnamon Granola made with just a few simple ingredients and naturally sweetened for the perfect healthy snack or breakfast topping!
I love making homemade granola, especially in cooler months when warm spices feel cozy. This recipe uses a handful of pantry basics and comes together quickly. It’s naturally sweetened with maple syrup, flavored with vanilla and warming spices, and baked until golden and crisp. It’s healthier than many store-bought varieties and easy to customize — once you try it, you may never buy premade granola again.
Here’s What You’ll Need
- Rolled oats – Use whole-grain old-fashioned rolled oats. Choose certified gluten-free oats if you need a gluten-free granola.
- Maple syrup – Maple syrup gives natural sweetness and complements the warm spices. Honey or another natural sweetener can be substituted.
- Coconut oil – Melted coconut oil helps the granola crisp and gives a golden color. Neutral oil like olive oil can be used if preferred.
- Vanilla extract – Adds depth and aroma.
- Warm spices and sea salt – A blend of cinnamon and nutmeg works beautifully. You can swap in pumpkin pie spice for a bolder fall profile.
How to Make Maple Cinnamon Granola
This simple granola comes together in three easy steps:
- Combine. In a large bowl, stir together oats, maple syrup, melted coconut oil, vanilla, cinnamon, nutmeg, and salt until evenly coated. Spread the mixture in a single layer on a parchment-lined baking sheet.
- Bake. Bake at 300°F (150°C) for about 25–30 minutes, stirring once halfway through, until the granola is light golden brown.
- Cool and store. Let the granola cool completely on the pan so it crisps up. Transfer to an airtight container or mason jar and store in a cool, dry place for up to two weeks; refrigeration will extend freshness and keep it extra crunchy.
Variations and Mix-Ins
- Add chopped nuts or seeds for crunch—pecans, almonds, or pumpkin seeds are great choices.
- Stir in dried fruit like cranberries after baking so it doesn’t dry out in the oven.
- Mix in coconut flakes or a handful of chocolate chips once the granola has cooled.
- Swap maple syrup for honey or another liquid sweetener to suit your taste or dietary preferences.
Uses for Maple Cinnamon Granola
- Sprinkle over smoothies or smoothie bowls.
- Use as a topping for overnight oats.
- Add crunch to yogurt, parfaits, or ice cream.
- Mix into energy bites or trail-mix style snacks.
- Enjoy with milk as a cereal.
Prepping and Storing Granola
Allow the granola to cool completely before storing in a sealed airtight container or mason jar. Kept in a cool, dry place, it stays fresh for about two weeks. Refrigerating will help preserve crispness and extend shelf life.
Easy Maple Cinnamon Granola
Ingredients
- 3 cups rolled oats
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
Instructions
- Preheat oven to 325°F (163°C).
- In a large bowl, combine oats, melted coconut oil, maple syrup, vanilla, cinnamon, nutmeg, and sea salt. Stir until the dry ingredients are evenly coated.
- Spread the mixture in a single layer on a parchment-lined baking sheet. Bake 25–30 minutes, stirring halfway through, until the granola is light golden brown.
- Remove from the oven and let cool completely on the pan. Once cooled and crisp, store in an airtight container or mason jar for up to two weeks.
Nutrition
Nutrition information is an approximation.
If you try this Easy Maple Cinnamon Granola and enjoy it, I’d love to hear about it — leave a rating or comment and share your variations. Happy baking!