Homemade cinnamon granola is packed with almonds, hazelnuts, pepitas, and sunflower seeds, bursting with warm, cozy cinnamon throughout. Keep it on hand for a quick breakfast or easy snack!
Prepare to change your morning routine immediately, because Homemade Cinnamon Crunch Granola is coming for the best on-the-go vegetarian breakfast or quick and easy snack.
Picture this: you just woke up, the summer sun is gently shining through but the air is still crisp with a hint of warmth. The smell of coffee wafts through the air, and then the scent of warm cinnamon. The cinnamon that is infused throughout your granola.
Your new routine granola.
So the coffee is poured, the newspaper is waiting to be read (or, ok, your phone is charged up might be more accurate?!), and the granola is just a spoon (or fingertip) away.
Layered upon a bowl of creamy granola, with fresh summer strawberries and some apricot jam.
Or, about a million other options, but let’s hold the phone on that for a second.
CINNAMON CRUNCH GRANOLA
First things first: HAPPY FRENCH FRIDAY!
I know, I know, granola isn’t a French recipe, but it was inspired during my trip IN France, so I’m going with it this FF.
It was our first “real” breakfast out in Paris, we ordered the avocado toast with a poached egg (universal, lovelies), two glasses of bright freshly squeeze orange juice, and the homemade granola bowl – that one was on a whim.
One bite in and I knew that once I returned home, this granola was going to be on repeat every morning – along with the slow-pace of breakfast in France.
It was served with the creamiest yogurt, sweet apricot jam (très Français!), and juicy strawberries. Phenomenal combination and THAT is on repeat, too.
What makes it so special?
It’s not the “Cinnamon Crunch” you poured into bowl after bowl as a child (ok, we’ve all been there, but I promise you it’s better).
The title just couldn’t live without the cinnamon or the crunch because it’s got both and that’s exactly what makes this granola so epic.
It is CINNAMONY. Not just a pinch here or a pinch there. The cinnamon delivers, and it’s warm and comforting and brings all the cozy flavor to the granola.
And the CRUNCH. We’ve got so many nuts and seeds going on in this granola the texture is unlike any granola you’ve had before. I should’ve just called it Cinnamon Nutz Granola, but things could’ve gotten weird.
There are almonds, hazelnuts, sunflower seeds, pepitas, all joining forces with their various sizes, crunch levels, and flavors, to DE-LIV-ER.
Tips for Making Homemade Granola
We know the superstar players for this granola. They’re mixed together with a bit of oil, brown sugar, maple syrup, and vanilla extract.
The key to making granola is pushing it into an even layer on the baking sheet, but still touching. This will help it stick in clusters but bake evenly.
And the BIG key is that when you stir it around midway through the bake time, you really press it down using a spatula. This is your best chance at getting those clusters of crunch we all love.
Sometimes, even when you follow all the steps to make granola perfectly, the clusters don’t come together like you want. That’s ok – it’s still delicious – and just means you gotta keep trying. And once you taste this, you won’t mind that challenge one bit.
Homemade Cinnamon Crunch Granola
- 3/4 cup whole almonds
- 1/2 cup whole hazelnuts
- 1/3 cup sunflower seeds
- 1/3 cup pepitas/pumpkin seeds
- 2 1/2 cups rolled oats
- 1/4 cup flavorless oil, I used vegetable
- 1/4 cup brown sugar
- 1/3 cup maple syrup, plus a little extra for love
- 1/2 teaspoon vanilla extract
- 1 Tablespoon cinnamon
- 1/2 – 1 tsp fine sea salt
- Optional: pinch of nutmeg
- 3/4 cup dried cranberries
- Preheat the oven to 325°F. Line a baking sheet with parcment paper.
- In a large mixing bowl, stir together the almonds, hazelnuts, sunflower seeds, pepitas, and oats. Set aside.
- In a separate bowl, whisk together the oil, brown sugar, maple syrup, vanilla extract, cinnamon, salt, and nutmeg if using. Pour over the granola mixture and stir to combine (you’ll add the cranberries once it’s done baking!).
- Spread into an even layer – but still touching – on the baking sheet. Press down firmly with the back of a spatula. Bake for 12-15 minutes, and flip/stir the granola. Be sure to press down firmly again at this point to create the clusters. Bake for an additional 10-12 minutes until slightly golden brown and dry.
- Place baking sheet on a cooling rack if possible, and let cool completely before removing it from the pan. This will help the granola stick together to create clusters! Once cool, break apart the granola and stir in the dried cranberries. Store in an airtight container.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.