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Cinnamon Granola

Cinnamon Granola

YIELD 4 cups


  • 2 cups old-fashioned oats
  • ¾ cup chopped almonds (with skin)
  • ¾ cup chopped pecans
  • ½ cup desiccated coconut (or shredded/flaked)
  • 1/8 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 2 tablespoons canola or other flavorless oil
  • 1/4 cup pure maple syrup
  • Optional: 1/2 cup combination of seeds (flaxseed/pumpkin/ sunflower/sesame seeds)
  • Optional: 1/2 teaspoon ground ginger and/or cardamom for spiced granola


  1. Preheat oven to 160C/325F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix all ingredients except for oil and maple syrup in a bowl. In another small bowl mix oil and maple, then drizzle evenly on top of the oat mixture. Toss until evenly coated. Place on the baking sheet in one layer. Bake for 25-30 minutes, stirring the mixture every 10 minutes to prevent burning. Allow to cool to room temperature. Store at room temperature or in the fridge in an airtight container for up to a month.