Homemade Maple Cinnamon Granola Recipe

If you’re in need of a crave-worthy, nourishing snack that also happens to fill your kitchen with the coziest aroma, let me introduce you to Homemade Maple Cinnamon Granola. This recipe is a delightful blend of toasty oats, crunchy nuts and seeds, and those signature warm notes of maple syrup and cinnamon. Beyond being wildly simple to make, it’s entirely gluten-free, dairy-free, and vegan. Whether scattered atop a creamy yogurt parfait, mixed into smoothie bowls, or eaten straight by the handful, this granola delivers crunch, sweetness, and warmth in every bite.

Ingredients You’ll Need

Every ingredient in this recipe has its place, providing essential flavor, texture, or nutrition—nothing fancy or fussy, just wholesome building blocks for the best Homemade Maple Cinnamon Granola you’ve ever tasted. Here’s how each one plays a role (with tips for getting the most from every scoop):

• Gluten-Free Oats: Heart-healthy, naturally gluten-free if certified, and the backbone crunch for your granola.
• Mixed Nuts and/or Seeds: Walnuts, pecans, almonds, pumpkin seeds, and sunflower seeds all add different textures and a big dose of healthy fats.
• Pure Maple Syrup: Real maple syrup brings natural sweetness and a signature depth of flavor—don’t settle for imitation!
• Coconut Oil, Melted: This oil provides richness and helps cluster the granola; for a less coconut-forward taste, swap in olive or avocado oil.
• Pure Vanilla Extract: Just a splash boosts sweetness and layers in lovely rounded notes.
• Salt: A pinch wakes up all the flavors—don’t skip it!
• Ground Cinnamon: For unmistakable warmth and that quintessential golden color.
• Chia Seeds or Flax Seeds (Optional): These bring in extra fiber and crunch, plus a bit of plant protein if you want to up the nutrition.
• Dried Cranberries or Cherries (Optional): Stir these in after baking for pops of chewy, tart sweetness.
• Dark Chocolate Chips (Optional): If you like a dessert twist, sprinkle these in once the granola is cool for dreamy pockets of chocolate.

How to Make 

Step 1: Preheat and Prepare the Baking Sheet

Let’s get things underway by preheating your oven to 300°F (150°C)—the perfect temperature to turn your oat mixture perfectly golden without risk of burning. Line a large baking sheet with parchment paper or a silicone mat; this little step keeps clean-up a breeze and ensures your granola lifts free once cool.

Step 2: Combine the Dry Ingredients

In a roomy mixing bowl, add your oats, nuts, seeds, and cinnamon. Stir everything together, taking a moment to savor that cinnamon scent. This base is where the delicious crunch and warm spiced notes begin to mingle.

Step 3: Prepare the Wet Ingredients

Melt your coconut oil (about a minute in the microwave does it), then blend in the maple syrup, vanilla extract, and salt. Mixing while the oil is still warm helps everything blend smoothly and infuses the wet mixture with classic maple-cinnamon aroma—even before baking!

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture over your dry ingredients and stir thoroughly. The goal here is even coating, so every bite delivers flavor and crunch. If you’re using chia or flax seeds, toss them in now for that extra chewy texture.

Step 5: Spread the Granola

Transfer your mixture onto your prepared baking sheet and spread it into an even layer. For classic clusters, press the mixture down with a spatula; for a looser texture, just leave it as is. Every stove is a little different, but an even spread is the secret to golden, even granola.

Step 6: Bake the Granola

Slide the tray onto the middle rack and set a timer for 30 minutes, stirring halfway through for even cooking. Keep a close eye toward the end—the difference between golden and overdone can be just a couple of minutes. When it’s toasted and fragrant, it’s ready!

Step 7: Cool & Add Optional Ingredients

Let your granola cool completely on the tray—it crisps up as it cools, so don’t rush this step! This is also the time to fold in any extras, like dried fruit or chocolate chips, while the granola is just barely warm so the chocolate gently melts into crevices.

Step 8: Store & Enjoy

Once your Homemade Maple Cinnamon Granola is fully cool, transfer it to an airtight container. At room temperature, it’ll last for up to two weeks (if you can resist eating it all in the first few days). For even longer storage or meal prepping, see below for freezing tips!

How to Serve 

Garnishes

This granola loves a finishing touch. Try showering it with fresh berries, an extra sprinkle of cinnamon, or a handful of coconut flakes. A dollop of yogurt or a drizzle of nut butter can take each bowl to a decadent new level, making every serving feel personalized and extra special.

Side Dishes

Pair your Homemade Maple Cinnamon Granola with a tall, frosty smoothie or a glass of plant-based milk for a nourishing breakfast. It’s equally delicious scattered across chia pudding, baked apples, or warm oatmeal for double the oat goodness. For a truly complete spread, serve it alongside a fruit salad or overnight oats at brunch.

Creative Ways to Present

Thinking beyond breakfast? Layer your granola in mason jars with yogurt and fruit for stunning parfaits, or package small bags as heartfelt homemade gifts. Press it into clusters for snacking, or even sprinkle over ice cream and pancakes for a sweet, crunchy upgrade. With Homemade Maple Cinnamon Granola, the possibilities are truly endless!

Make Ahead and Storage

Storing Leftovers

Homemade Maple Cinnamon Granola stores like a dream. Simply keep it in an airtight container on the counter for up to two weeks—just be sure the granola is completely cool before sealing it up to preserve that signature crunch. Stored this way, it stays fresh and crisp, ready for impromptu snacking or quick breakfasts on the fly.

Freezing

For longer keeping, stash extra granola in the freezer. Once completely cool, transfer portions to zip-top bags, press out extra air, and freeze for up to three months. Thaw at room temperature before serving (it only takes a few minutes), and your granola’s texture and flavor will be as good as freshly baked.

Reheating

If your granola loses a bit of crunch after storage, pop it in a preheated 300°F (150°C) oven for 5-7 minutes to revive its toasty crispness. Let it cool before serving—this little trick makes day-old granola taste fresh and irresistible again.

FAQs

Can I make Homemade Maple Cinnamon Granola nut-free?

Absolutely! Just swap out the nuts for extra seeds like pumpkin, sunflower, or hemp. This keeps the granola allergy-friendly without skimping on crunch or nutrition.

What’s the best way to ensure big clusters in my granola?

If chunky clusters are your thing, firmly press the mixture onto the baking sheet before baking and resist the urge to stir too much while it bakes. Letting the granola cool undisturbed creates those delightful, snackable chunks.

Is this granola suitable for people with celiac disease?

Yes, as long as you use certified gluten-free oats, Homemade Maple Cinnamon Granola is entirely gluten-free—perfect for those avoiding gluten due to sensitivities or celiac.

Can I use a different sweetener instead of maple syrup?

Of course! Honey is a wonderful substitute (just note it’s not vegan), or try agave for a lighter flavor. The texture may change slightly, but the granola will still be delicious.

How can I prevent my granola from burning?

The low baking temperature is key. Stir halfway through and keep a close watch in the last few minutes of baking. Light golden color and rich aroma are your cues—it can go quickly from perfect to overdone.

Final Thoughts

There’s something about making your own Homemade Maple Cinnamon Granola that feels especially satisfying—it’s easy, endlessly customizable, and so much tastier than anything from the store. I hope you enjoy every crunchy, fragrant bite and make this recipe a staple in your kitchen. Go ahead, give it a try, and let it become your go-to for breakfast, snacking, and sharing with friends and family!

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