Quick & Easy Maple Cinnamon Granola
A crunchy, naturally sweet granola made with oats, nuts, seeds, and dried cranberries. Lightly sweetened with maple syrup and molasses, this fiber-rich, protein-packed granola is perfect for breakfast, snacks, or meal prep. Easy to make, it stays crunchy with big clumps of goodness and delivers a wholesome, satisfying crunch every time.
Equipment
- 1 large mixing bowl
- 1 Microwave-Safe Bowl
- 1 Spatula
- 1 Baking Sheet
- Parchment paper
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup pecan halves
- ½ cup whole unsalted almonds
- ½ cup sunflower seeds
- ¼ cup unsweetened shredded coconut
- 2 tsp ground cinnamon
- 1 tsp kosher salt
- ½ cup maple syrup
- ¼ cup coconut oil
- ¼ cup unsulphured molasses
- 3 Tbsp light brown sugar lightly packed
- 1 tsp vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat the Oven: Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper. This prevents the granola from sticking and ensures even baking, while making cleanup much easier. Proper preheating helps achieve that perfect golden-brown crunch.
- Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, pecan halves, whole almonds, sunflower seeds, shredded coconut, ground cinnamon, and kosher salt. Stir thoroughly with a spatula or wooden spoon until the ingredients are well mixed. This distributes the cinnamon and salt evenly, creating a flavorful base that will carry the sweetness perfectly.
- Prepare the Sweet Binder: In a microwave-safe bowl, combine the maple syrup, coconut oil, and unsulphured molasses. Microwave on high for about one minute until the mixture is warm and slightly bubbling. Carefully remove from the microwave and stir until the coconut oil has melted completely and the syrup is smooth. This sweet mixture will coat the oats and nuts, forming the granola’s characteristic clusters.
- Add Brown Sugar and Vanilla: Stir the light brown sugar and vanilla extract into the warm syrup mixture until fully dissolved. The brown sugar adds a mild caramel note while the vanilla enhances the aroma and flavor depth. Make sure the sugar is fully incorporated so every piece of granola receives even sweetness.
- Combine Wet and Dry Ingredients: Pour the syrup mixture over the oat and nut mixture and fold everything together gently with a spatula until all the dry ingredients are thoroughly coated. Mix evenly without breaking the nuts or oats, ensuring that each cluster will hold together after baking.
- Spread on Baking Sheet: Spread the coated granola evenly across the prepared baking sheet. For larger, clumpier granola, press sections lightly together with the spatula. This step helps create big, satisfying clusters that are crunchy on the outside and chewy on the inside.
- Bake the Granola: Place the baking sheet in the preheated oven and bake for 30 minutes, stirring once halfway through to ensure even browning. Keep an eye on the granola during the final minutes; it should be a light golden brown with a toasty aroma. Proper baking develops flavor and ensures the nuts are perfectly toasted.
- Cool the Granola: Remove the baking sheet from the oven and allow the granola to cool completely at room temperature for at least one hour or ideally overnight. Avoid stirring during cooling if you want large clusters. Cooling allows the sugar coating to harden slightly, creating a satisfying crunch in every bite.
- Add Dried Cranberries: Once cooled, fold in the dried cranberries gently. The cranberries add a chewy, slightly tart contrast to the sweet, crunchy granola, giving each bite a balanced texture and flavor.
- Store and Serve: Transfer the granola to an airtight container to maintain freshness for up to two weeks. Enjoy it with yogurt, milk, smoothie bowls, or as a wholesome snack straight from the jar. Each serving is packed with fiber, plant-based protein, and heart-healthy fats, making it a deliciously nutritious choice anytime.
Notes
- Use old-fashioned rolled oats for the best texture; quick oats may become too soft and lose crunch.
- Toasting nuts lightly before mixing enhances flavor and adds extra crunch.
- Adjust sweetness to taste by reducing or increasing maple syrup or brown sugar.
- For larger granola clusters, avoid stirring during the final cooling stage.
- Substitute dried fruit as desired; raisins, chopped dates, or dried blueberries work well.
- Coconut oil can be replaced with unsalted butter or neutral vegetable oil.
- Make in batches to store and enjoy granola throughout the week.
