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Looking for a healthy cinnamon granola recipe that’s loaded with fiber and delicious flavor? This Maple Pecan Granola Recipe is vegan-friendly and gluten-free… the perfect option for a healthy start to the day or to be enjoyed as a wholesome snack!
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This homemade cinnamon granola is not only extremely versatile but is also super economical. Enjoy it as is with your choice of dairy-free milk or add it to other recipes such as smoothie bowls, granola bars, cookies, or pancakes!
Maple Pecan Granola Ingredients
If you’re anything like me, you’ll already have a pantry full of nuts, seeds and oats, so you shouldn’t need to go and buy anything special to make this cinnamon pecan granola recipe.
What you’ll need:
- ½ cup coconut oil
- ½ cup maple syrup
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 3 cups old fashioned rolled oats
- 1 cup pecan nuts
- ½ cup almonds
- ½ cup shredded coconut
- ½ cup flaked coconut
- ¼ cup pumpkin seeds
How to Make This Healthy Cinnamon Granola Recipe
Preheat the oven to 350F / 175C. Prepare a baking tray with parchment paper or a silicone baking sheet.
Place melted coconut oil, maple syrup, vanilla extract, and cinnamon in a large bowl, and whisk well to combine.
Add in the rolled oats and stir until the oats are well coated.
Add in the nuts, coconut and pumpkin seeds. Stir to combine.
Scoop the granola mixture into your baking tray and spread it out evenly.
Bake the granola for 20 to 25 minutes, or until it starts to brown on top. You can stir it halfway if you want it evenly cooked, but I prefer to leave it so that it forms clusters.
Once cooked, leave it untouched for around 40 mins to cool. If you like it clustered, don’t touch it during this period. If you like it more free-flowing, you can give it a stir to break it up.
Store in an airtight jar once completely cooled.
Ways to Enjoy this Cinnamon Pecan Granola Recipe
Enjoy a bowl of this homemade cinnamon granola with almond or coconut milk for a nutritious breakfast or midday snack. You can also use this vegan granola as a delicious topping over coconut yogurt, or some tender baked apples!
This healthy cinnamon granola recipe can also be used as an ingredient when making protein-packed vegan pancakes, granola bars, scrumptious cookies, or smoothie bowls, which is why I always make sure to have a batch ready in the pantry for quick and convenient use!
Why Make Homemade Cinnamon Granola?
Where do I start?! There are so many benefits to making your own homemade granola.
Firstly, making maple syrup granola from scratch allows you to dictate the ingredients used which almost always results in a healthier option when compared to store-bought granola, packed with hidden sugars, artificial flavourings and preservatives!
You’ll also find that making your own granola is so much more cost-effective than the expensive commercial granola brands. If you’re looking for a way to enjoy your favorite granola without spending a lot of money then this homemade cinnamon granola is certainly the way to go!
Another favorite reason for making your own granola is the versatility factor! You can easily modify this recipe to include other ingredients and customize the granola to suit your preferences or cravings. This, for most, is a huge benefit since commercial granola can be somewhat limiting or may include certain ingredients that you’d prefer not to have in the mix.
How to Store your Vegan Granola
This homemade cinnamon granola is shelf-stable for a few months when stored in an airtight jar or container and away from humidity and direct sunlight. For this reason, I generally store granola at room temperature.
The only time I’d recommend storing granola in the refrigerator is if you live in a humid environment. Generally, storing granola in the refrigerator can result in it absorbing moisture, resulting in soggy (and sometimes moldy) granola! Granola can also absorb fridge odors.
If you aren’t sure when you are next likely to use your homemade granola, you could opt to freeze it as a way to extend the shelf life. This will also combat any issues with humidity.
Store your fully cooled granola in a reusable Ziploc bag, squeezing as much air out as possible, in the freezer for up to 6 months. You may also want to label your frozen granola with the date so that you keep the expiry date in mind.
If storing your granola in the refrigerator or the freezer, bring it back to room temperature when ready to use and then crisp it up in the oven on low heat, watching that it doesn’t burn.
Tips for Making Granola with Maple Syrup
- Easily modify this homemade cinnamon granola recipe by adding in your favorite nuts, seeds and dried fruits. You can even make it a little decadent with some vegan chocolate chips!
- For a low-carb granola, use dried fruit such as cranberries or blueberries in your granola mix.
- Use gluten-free rolled oats such as Bob’s Red Mill for a gluten-free granola.
- While this maple cinnamon granola recipe is vegan, you could opt to use honey instead of the maple syrup but then it will no longer be vegan.
Other Healthy Breakfast Ideas:
- Vegan Oatmeal Pancakes
Maple Cinnamon Granola Recipe
Mandy Applegate
Healthy & hearty granola that's super tasty, vegan, and gluten-free!
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Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Recipes
Cuisine Breakfast
Servings 10 servings
Calories 394 kcal
Ingredients
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 3 cups old fashioned rolled oats
- 1 cup pecan nuts
- 1/2 cup almonds
- 1/2 cup shredded coconut
- 1/2 cup flaked coconut
- 1/4 cup pumpkin seeds
Instructions
Preheat the oven to 350F / 175C. Prepare a baking tray with parchment paper or a silicone baking sheet.
Place melted coconut oil, maple syrup, vanilla extract, and cinnamon in a large bowl, and whisk well to combine.
Add in the rolled oats and stir until the oats are well coated.
Add in the nuts, coconut and pumpkin seeds. Stir to combine.
Scoop the granola mixture into your baking tray and spread it out evenly.
Bake the granola for 20 to 25 minutes, or until it starts to brown on top. You can stir it halfway if you want it evenly cooked, but I prefer to leave it so that it forms clusters.
Once cooked, leave it untouched for around 40 mins to cool. If you like it clustered, don’t touch it during this period. If you like it more free-flowing, you can give it a stir to break it up.
Store in an airtight jar once completely cooled.
Notes
You can add any nuts or seeds you like to this recipe, or even add in dried fruit if you prefer!
Use certified gluten-free oats to make it gluten-free.
Nutrition
Serving: 1gCalories: 394kcalCarbohydrates: 36gProtein: 6gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 12gSodium: 62mgFiber: 5gSugar: 14g
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