Crunchy Maple Cinnamon Granola Recipe

Easy Maple Cinnamon Granola made with just a few simple ingredients and naturally sweetened for a healthy snack or breakfast topping.

I love making homemade granola—especially in the cooler months when warm spices feel comforting. This Maple Cinnamon Granola uses just a handful of pantry staples and comes together quickly. It’s naturally sweetened with pure maple syrup and flavored with vanilla, cinnamon, and a touch of nutmeg for a cozy profile. It crisps up as it cools and stores well, making it a perfect make-ahead breakfast or snack.

This base recipe is very adaptable: add chopped nuts or seeds (pecans are a great choice), swap maple syrup for honey or another natural sweetener, try different spice combinations like pumpkin pie spice, or mix in dried fruit, toasted coconut, or chocolate chips after baking for extra variety.

Here’s What You’ll Need

Rolled oats – 3 cups of old-fashioned rolled oats (use certified gluten-free oats if needed).
Coconut oil – 1/4 cup, melted. Coconut oil helps the granola crisp and develop a golden color. You can substitute another neutral oil if preferred.
Maple syrup – 1/3 cup. Pure maple syrup provides natural sweetness and pairs beautifully with cinnamon. Honey or another liquid sweetener can be used instead.
Vanilla extract – 1/2 teaspoon for flavor depth.
Cinnamon – 1 teaspoon for warm spice.
Nutmeg – 1/4 teaspoon, optional but adds complexity.
Sea salt – 1/2 teaspoon to balance sweetness and enhance flavor.

How to Make Maple Cinnamon Granola

This recipe is straightforward and fast—about three simple steps.

Preheat and combine. Preheat your oven to 325°F (about 163°C). In a large bowl, stir together the oats, melted coconut oil, maple syrup, vanilla, cinnamon, nutmeg, and sea salt until everything is evenly coated.
Spread and bake. Spread the oat mixture in an even layer on a baking sheet lined with parchment paper. Bake for 25–30 minutes, stirring once halfway through so the granola browns evenly. Remove when the clusters are a light golden brown.
Cool and store. Let the granola cool completely on the sheet pan—this is when it becomes crisp. Once cooled, transfer to an airtight container or a mason jar. Store at room temperature for up to two weeks; refrigerating will extend freshness and keep it extra crunchy.

Recipe at a Glance

Prep Time: 5 minutes
Cook Time: 25–30 minutes
Total Time: 30–35 minutes
Yields: About 12 servings (¼ cup per serving)

Uses for Maple Cinnamon Granola

Sprinkle on smoothies or smoothie bowls for crunch and texture.
Top overnight oats or stovetop oatmeal.
Add to yogurt, parfaits, or ice cream.
Mix into energy bites or trail mix for extra flavor.
Pour milk over it and enjoy as a cereal.

Tips, Variations, and Mix-Ins

For chunkier clusters, press the granola firmly into the sheet pan before baking and avoid stirring too often.
Add 1 cup of chopped nuts (pecans, almonds, or walnuts) or seeds (pumpkin or sunflower) for more protein and crunch—toss them with the oats before baking.
Stir in dried fruit (cranberries, cherries, raisins), shredded coconut, or mini chocolate chips only after the granola has cooled so they don’t melt or over-toast.
Adjust the sweetener amount to taste if you prefer less sweetness.

Prepping and Storing Granola

Allow the granola to cool completely before storing. Transfer to an airtight container or mason jar and keep in a cool, dry place for up to two weeks. Refrigerating will extend shelf life and maintain crunch. For long-term storage, freeze in a sealed container for up to three months and thaw at room temperature before serving.

Nutrition (approximate)

Nutrition information is an approximation and will vary depending on exact ingredients and portions.

If you try this Easy Maple Cinnamon Granola, enjoy it however you like best—and feel free to leave a comment below to share your variations or tips.