This Homemade Cinnamon Granola Recipe is quick and easy and has no nuts in it! Its totally customizable to what you have in your pantry and I'll teach you my fool-proof trick for huge granola clusters!
Oats are maybe the most versatile grain out there. I love to use them to meal prep breakfast with my Chocolate Chip Bake Oatmeal recipe and I love to grind them into flour and use them to bake Oat Flour Chocolate Chip Muffins. Oats are so delicious and can truly do it all.
Today, we're using oats to make Homemade Cinnamon Granola. Its quick to make and makes the perfect easy breakfast or snack. This is a simple and classic recipe that you will use time and time again.
Jump to:
Why You Will Love This Recipe
This Homemade Cinnamon Granola Recipe is one of my favorite snack and breakfast recipes. Here is why:
- This granola recipe is super cheap to make!
- And it uses simple ingredients.
- This recipe is totally customizable to what you have on hand.
- Its delicious in yogurt, eaten as a cereal or as an oatmeal topping.
- And it stays fresh and crisp for weeks!
Ingredient Notes
Oats: Use old fashioned rolled oats only! Don't substitute quick or instant oats.
Maple Syrup: I chose maple syrup for the sweet element in this recipe because it tastes so delicious with cinnamon!
Coconut Oil: Coconut oil ensures a crunchy granola.
Cinnamon: This recipe uses a big dose of ground cinnamon.
Seeds: Since this homemade cinnamon granola has no nuts, I used a combination of seeds. I used sunflower seeds, hempseeds and sesame seeds.
Substiutions and Variations
If you don't have maple syrup, use agave nectar.
Use whatever seeds you have on hand! Pepitas would be delicious in this recipe.
Or, if you prefer nuts, add 1 cup of your favorite nuts in place of the seeds. Almonds, walnuts and pecans would all be delicious, here!
If you love dried fruit in your granola, add ½ cup raisins, or chopped dates to the granola once it has cooled.
Step-by-Step Instructions
Step 1. Mix the coconut oil, maple syrup, cinnamon, vanilla extract and salt together in a mixing bowl.
Step 2. Add rolled oats, sunflower seeds, hemp seeds and sesame seeds.
Step 3. Mix well.
Step 4. Press the granola onto a parchment-lined baking sheet and bake!
Recipe FAQs
Store the granola in an airtight container at room temperature.
If kept in an airtight container, homemade granola will last for a month.
To get big clusters, press the granola back down after stirring. Then, with the granola is done, allow it to cool completely without stirring it.
Expert Tips and Tricks
Be sure to line your baking sheet with parchment! The cinnamon granola will stick to the pan if you do not use parchment.
And to get big granola clusters, allow the granola to cool completely before stirring it. This will allow the large clusters to form.
Looking for More Breakfast Recipes?
If you tried this Nut-Free Homemade Cinnamon Granola recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Homemade Cinnamon Granola Recipe (No Nuts!)
Equipment
- 1 Mixing Bowl
- 1 Rubber Spatula
- 1 Sheet Tray
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- ½ Cup Maple Syrup
- ½ Cup Melted Coconut Oil
- 2 teaspoon Ground Cinnamon
- 1 ½ teaspoon Vanilla Extract
- 1 teaspoon Kosher Salt use half of this amount if using table salt
- 4 Cups Rolled Oats
- ½ Cup Raw Unsalted Sunflower Seeds See Note
- ¼ Cup Raw Hulled Sesame Seeds
- ¼ Cup Hempseeds
Instructions
- Preheat oven to 325*. Line a sheet tray with parchment.
- In a large bowl combine maple syrup, melted coconut oil, cinnamon, vanilla and salt. Mix to combine.½ Cup Maple Syrup, ½ Cup Melted Coconut Oil, 2 teaspoon Ground Cinnamon, 1 ½ teaspoon Vanilla Extract, 1 teaspoon Kosher Salt
- Add oats and seeds into the bowl and mix until everything is well coated.4 Cups Rolled Oats, ½ Cup Raw Unsalted Sunflower Seeds, ¼ Cup Raw Hulled Sesame Seeds, ¼ Cup Hempseeds
- Pour the granola onto a parchment lined baking sheet, spread out evenly and lightly press down with the back of a spatula.
- Bake in a 325* oven for 10 minutes. Remove from oven and stir the granola, then press it back down with the back of a spatula.
- Return the granola to the oven for another 15-20 minutes or until the granola is golden brown.
- Remove from oven and allow to cool completely before stirring again. See note!
- Store in an airtight container at room temperature for up to 4 weeks
ClassySassyGal says
Loved this!! I didn’t have all the stuff on hand so I did a few subs w sunbutter and sunflower seeds. (Come to think of it this would also have worked well in the induction phase of the AIP diet I did awhile back when peanuts were off limits). But the ratios are GREAT! As are the cook times. Definitely adding this to my regular rotation. Who among us doesn’t need a chocolatey treat?! Thank you!!
Teresa Porter says
Hi Megan,
I made the granola for my granddaughter who has a nut allergy. She ate it as a snack and shared with her friends. The only thing I added were dried cherries which were a big hit! Is there anyway to make these into bars?
Good job driving the tractor!