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This cinnamon maple granola is my go-to cozy breakfast. I whip it up all year long. It’s simple since you just need basics from your pantry and the whole house smells sweet like a bakery before you’re done. It’s addicting with a toasty crunch and sweet maple with cinnamon in every bite—I keep grabbing pieces for snack attacks, too.
The first time I made this was for Sunday brunch and it was snatched up before anything else! Now I stash a jar in the pantry so my kids can scoop some after school.
Cozy Ingredients
- Vanilla extract: Adds a sweet, tasty finish. Use real vanilla for extra oomph.
- Vegetable oil: Makes the crispiness happen and helps chunks form. Choose anything mild so it won’t take over the flavor.
- Pure maple syrup: Sweetens things and gives a rich taste. Grab Grade A amber or dark for best results.
- Light brown sugar: Adds a touch of caramel-like sugar flavor. Fresh, soft sugar helps everything mix better.
- Cinnamon: Brings a warm kick. Try Saigon cinnamon if you want something bold.
- Old fashioned oats: Gives chewy clusters that don’t fall apart. Go for full rolled oats—not quick oats—so it stays hearty.
Easy Steps
- Let it cool and break it up:
- Take the hot pan from the oven and don’t touch it! Give it at least 45 minutes so everything gets firm, then break into chunky bites with your hands.
- Bake until golden:
- Slide the tray into a 325 degree oven. Bake for 35–40 minutes until it smells awesome and looks all golden maple-y everywhere.
- Press and shape:
- Dump the mixture onto your lined sheet and use your spatula to press it into one flat layer. Pressing tight is the secret for those big, satisfying clusters.
- Prepare your pan:
- Set a large baking sheet with parchment or a silicone mat so the granola won’t stick and you can peel it off easily for big pieces.
- Mix it all up:
- In a big bowl combine oats, cinnamon, brown sugar, maple syrup, oil, and vanilla. Stir well so every oat is totally covered for best crunch and flavor.
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The best bit is those big crispy clusters. Sometimes my littlest and I sneak a few warm pieces right from the pan, hunting for ones with extra cinnamon on the edges.
How to Store
After the granola is fully cool pop it into a jar or sealing container. It'll stay fresh in a dark spot like your pantry for up to two weeks. Want to keep it longer? Toss in the freezer for about a month. Just let it come to room temp before diving in.
Swaps and Options
Trade the oil for liquid coconut oil or olive oil for deeper taste. No maple syrup? Honey works but the texture gets less crunchy. Try coconut or dark brown sugar if your pantry is out of light brown.
How to Serve
I like piling this granola on creamy Greek yogurt or layering it with berries in a parfait. Cold milk turns it into a comforting bowl of goodness. It’s an easy snack for road trips and hikes, too.
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Background and Traditions
Cinnamon maple granola has a cozy spot in kitchens since the 1970s, but the idea goes way back to old-school health foods. Cinnamon and maple are classic flavors in American food and bring that old-fashioned comfort and warmth every time you mix up a batch.
Frequently Asked Questions
- → What keeps the clusters extra crisp?
Firmly squash the mix onto your pan, and don't stir while it bakes or cools. That's how you get the crunch.
- → Can I swap out maple syrup for something else?
Try honey or agave syrup instead if you want. The taste and feel might be a bit different though.
- → How do I keep granola fresh and crunchy?
Let it cool, then seal it up at room temperature. It should be good and crispy for up to a couple of weeks.
- → Any fun additions to change things up?
Once it's baked, toss in nuts, seeds, or dried berries for extra flavor and crunch. Don't add before baking so nothing burns.
- → Can people who can't eat gluten have this?
Just use oats labeled gluten-free and you're all set for gluten-free snacking.
- → Is coconut oil a good swap for vegetable oil?
Sure is. Melted coconut oil works great and gives a little tropical twist to your granola.