Go Back

Maple Cinnamon Granola

Helen T. Patterson
A wholesome and crunchy granola loaded with oats, pecans, almonds, and sunflower seeds, sweetened naturally with maple syrup and molasses.
Perfect for breakfast, snacks, or meal prep, it’s fiber-rich, plant-protein packed, and lightly sweetened for guilt-free enjoyment.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 8

Equipment

  • 1 large mixing bowl
  • 1 microwave-safe bowl
  • 1 spatula
  • (1) Baking sheet
  • Parchment paper
  • Measuring Cups and Spoons

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • 1 cup pecan halves
  • 1/2 cup whole unsalted almonds
  • 1/2 cup sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1/4 cup unsulphured molasses
  • 3 Tbsp light brown sugar lightly packed
  • 1 tsp vanilla extract
  • 1 cup dried cranberries

Instructions
 

  • Preheat and Prepare Baking Sheet: Begin by preheating your oven to 325°F (163°C).
    While the oven warms, line a large baking sheet with parchment paper.
    This will prevent the granola from sticking and makes cleanup effortless.
    Using parchment also ensures that your granola clusters stay intact while baking, giving you those satisfying chunky pieces we all love.
  • Mix Dry Ingredients Thoroughly: In a large mixing bowl, combine the oats, pecans, almonds, sunflower seeds, shredded coconut, ground cinnamon, and kosher salt.
    Use a large spoon or spatula to stir everything evenly, ensuring that the cinnamon and salt are well distributed.
    This step is essential for uniform flavor in every bite.
  • Melt and Blend Sweet Ingredients: In a microwave-safe bowl, add the maple syrup, coconut oil, and molasses.
    Microwave on high for about one minute, or until the coconut oil has melted and the mixture is smooth.
    Stir with a spatula to fully combine, creating a glossy, pourable syrup.
    Add the light brown sugar and vanilla extract, stirring until everything is fully incorporated. This sweet, sticky mixture is what will bind your granola together.
  • Combine Wet and Dry Mixtures: Pour the melted syrup mixture over the bowl of dry ingredients.
    Using a spatula or wooden spoon, gently fold the mixture until every oat, nut, and seed is evenly coated.
    Be careful not to crush the nuts too much—folding should be gentle but thorough.
    This ensures that every piece of granola will toast evenly and carry a perfect touch of sweetness.
  • Spread and Level on Baking Sheet: Transfer the coated granola mixture onto the prepared baking sheet.
    Spread it out in an even layer, about 1/2 to 1 inch thick.
    Even spacing allows the granola to bake uniformly and ensures that it forms crisp, crunchy clusters rather than a mushy mixture.
  • Bake with Midway Stirring: Place the baking sheet in the preheated oven. Bake for 30 minutes, stirring gently at the 15-minute mark.
    The first half of baking allows the granola to begin to crisp, while the mid-bake stir ensures that the nuts toast evenly and the clusters don’t burn on one side.
    Keep a close eye in the final 5 minutes to prevent over-browning.
  • Cool Without Stirring for Clumps: Once baking is complete, remove the granola from the oven. Let it cool completely on the baking sheet for at least one hour.
    Avoid stirring while it cools—this is key if you want large, crunchy clusters.
    The longer the cooling time, the crispier and chunkier your granola becomes. For ultimate texture, you can let it cool overnight.
  • Fold in Dried Cranberries: After the granola has fully cooled and hardened, transfer it to a large bowl and gently stir in the dried cranberries.
    This keeps them soft and chewy while balancing the crunch and sweetness of the granola clusters.
  • Store in Airtight Container: Once combined, store your granola in an airtight container at room temperature.
    It will stay fresh and crunchy for up to two weeks, making it a perfect make-ahead snack or breakfast topper.
    You can also refrigerate it if your kitchen is particularly warm or humid to maintain extra crispness.
  • Serve and Enjoy: Spoon your Maple Cinnamon Granola over yogurt, enjoy it with milk, or grab a handful as a protein-packed snack.
    Its balance of crunchy nuts, fiber-rich oats, and natural sweetness makes it satisfying and energizing for any time of the day.

Notes

  • For the best texture, use old-fashioned rolled oats rather than quick oats—they toast better and give larger clusters.
  • Make sure to lightly pat sun-dried fruits or use dried cranberries to avoid excess moisture that can make the granola soft.
  • Coconut oil can be substituted with a neutral oil like avocado or light olive oil, but coconut adds a subtle, rich flavor.
  • Stirring halfway through baking ensures even browning of the nuts and oats. Avoid overbaking to prevent a bitter taste.
  • Letting the granola cool completely without stirring is key for forming crunchy clusters instead of loose crumbs.