Making your own granola at home is not only more economical but it lets you decide what goes inside. We’ve kept the sugar in this Maple Cinnamon Granola low but we certainly didn’t skimp on the flavor. Serve with yogurt and fruit for a simple, yet nourishing, start to your day.
Rise and Shine, Sleepyhead
Nothing beats waking up to breakfast that’s almost ready. Having a quick go-to option on hand means mornings go smoother – whether you’re headed out the door for work or commuting across the living room to start your day.
For me, especially now that it’s starting to warm up outside, my go-to is a handful of this Maple Cinnamon Granola tossed onto a bowl of frozen berries with a scoop of Greek yogurt.
It’s time to raid the pantry.
What I love most about this Maple Cinnamon Granola (besides the lightly sweet crunch it adds to everything it touches) is that it’s made entirely from pantry staples I always have on hand. Even during a pandemic.
And it’s incredibly easy to customize using what you have on hand.
- No shredded coconut? Use flaked coconut or replace it with more nuts or seeds
- No sliced almonds or pecans? Chop up some whole almonds or replace them with pumpkin seeds, sunflower seeds or any other kind of nut (except pistachios, those burn really easily and should be added after baking)
- No figs or raisins? Use whatever dried fruit you have or leave it out altogether
- No cinnamon? Apple pie spice, dried ginger or grated citrus zest are great options, too
- No maple syrup? Use honey or date syrup
- No coconut oil? Replace it with ghee or a scant ¼ cup oil of choice
- No chia seeds? Use whole flax seeds or flax meal (ground flax seeds)
- No vanilla? Use almond extract instead
Put it on everything.
I love this Maple Cinnamon Granola on plain Greek yogurt but it’s also good sprinkled over a smoothie or ice cream. Try stirring some into your favorite pancakes to give them a little crunch. Pour your favorite milk on top and enjoy it like cereal. Or just eat it from the jar for a quick pre-workout snack.
You really cannot go wrong with this Maple Cinnamon Granola. It’s even freezer-friendly so if you’ve got the ingredients and the freezer space to store it, consider making a double batch either to have on hand or leave on a friend or neighbor’s doorstep with a note to spread a little love while keeping your distance.
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- 2 ½ cups old-fashioned oats
- ½ cup unsweetened shredded coconut
- ½ cup sliced almonds
- ½ cup chopped pecans
- ¼ cup coconut oil (or a scant ¼ cup of oil of choice)
- ⅓ cup + 2 Tbsp. maple syrup
- 1 ½ – 2 tsp. ground cinnamon (or to taste)
- ⅛ tsp. salt
- 2 Tbsp. chia seeds
- 1 tsp. pure vanilla extract
- ¾ cup chopped dried figs
- ¼ cup raisins or dried cranberries
- Preheat the oven to 300℉.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, combine oats, coconut, almonds, and pecans.
- In a small saucepan over low heat, melt coconut oil. When the oil is melted, stir in maple syrup, cinnamon, and salt. Remove from heat. Add vanilla and chia seeds.
- Pour maple syrup mixture over oat mixture and stir well to combine.
- Spread granola evenly over the bottom of the baking sheet and bake 20-25 minutes, stirring every 10 minutes or so, until the granola is lightly browned.
- Remove from the oven and allow granola to cool completely in the pan before adding dried figs and raisins.
- Store granola in an airtight container in the pantry for up to 3 weeks.
Feel free to change up this granola using whatever dried fruit sounds good to you – or leave it out entirely. This recipe is perfect for meal preps and also keeps in a tightly-closed container in the freezer for up to 3 months.
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