Maple Cinnamon Granola

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This Maple Cinnamon Granola is both gluten free and paleo as well as our all time most popular granola! We take this granola everywhere from work to travel and camping as well. It keeps well for at least a month, but it won’t last that long to be sure! The maple syrup caramelizes around the coconut and nuts as it bakes creating a simply irresistible granola. And to make sure it’s extra crunchy, try leaving it in the oven until it fully cools down.

Maple Cinnamon Granola | Get Inspired Everyday!

Every few months I make a new flavor of granola and promptly declare it my new favorite. So is it ok that I tell you this is my all time favorite granola? Don’t be surprised though if I’m telling you the same thing again a few months time! I have a good feeling this one will truly last the test of time, mostly because a light cinnamon maple flavor goes with pretty much everything.

Something magical happens to the coconut in this granola, as it bakes the maple syrup causes it to caramelize into a caramel coconut ‘chip’ of sorts. I’m so captivated by the coconut in this granola that I just know I’m going to be doing something with caramelized coconut in my future, (I’m thinking the ultimate trail mix for this coming hiking season)!

Maple Cinnamon Granola | Get Inspired Everyday!

Let’s get started making this Maple Cinnamon Granola step by step!

Maple Cinnamon Granola | Get Inspired Everyday!

Not only does this granola go great with everything, it’s also the easiest one I’ve ever made!

Maple Cinnamon Granola | Get Inspired Everyday!

Simply combine all the ingredients in a large bowl, and mix to thoroughly combine. Next spread it evenly on a lined baking sheet, and bake until golden.

Maple Cinnamon Granola | Get Inspired Everyday!

Tip: I’ve learned for the crunchiest granola, to leave it in the oven after it’s turned off.

The granola gets significantly crispier as it slow dries in the cooling oven. Once I started adding this step to my granola making, I’ve never had a batch go stale or soften over time.

Maple Cinnamon Granola | Get Inspired Everyday!

So far my favorite thing to do with this granola is layering it together with greek yogurt and raspberry sauce. But I think it will find it’s way into all sorts of future recipes!

Update: You can see my recipe for this super easy breakfast with my recipe for Fruit and Yogurt Granola Cups. It’s still our favorite easy breakfast after 6 years now!

Maple Cinnamon Granola | Get Inspired Everyday!

For more granola recipe inspiration:

I really hope you enjoy this Maple Cinnamon Granola And if you do get a chance to make this, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for more paleo breakfast ideas, head on over to the recipe index.

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Maple Cinnamon Granola | Get Inspired Everyday!

Maple Cinnamon Granola


Description

This Maple Cinnamon Granola is both gluten free and paleo as well as our all time most popular granola! We take this granola everywhere from work to travel and camping as well. It keeps well for at least a month, but it won’t last that long to be sure! The maple syrup caramelizes around the coconut and nuts as it bakes creating a simply irresistible granola. And to make sure it’s extra crunchy, try leaving it in the oven until it fully cools down.


Ingredients

Units Scale

3 cups big flake coconut, unsweetened

1 cup fine shred coconut, unsweetened

1 cup chopped walnuts, raw

1 cup chopped pecans, raw

1 cup pumpkin seeds, raw

1 Teaspoon sea salt

1 1/2 Teaspoons cinnamon, Vietnamese cinnamon for best flavor

1 Tablespoon vanilla extract

2 Tablespoons avocado oil

1/31/2 cup maple syrup, Grade B for deepest maple flavor


Instructions

Preheat the oven to 300ºF, and line a baking sheet with parchment paper.

Mix together all the ingredients in a large mixing bowl.

Evenly spread the mixture over the parchment lined baking sheet.

Bake for 20 minutes, stirring once at the halfway point.

After 20 minutes, turn the oven off and open the oven door to stir the granola one last time. Opening the oven door helps the oven cool off a bit so the granola doesn’t overcook.

After the last stirring close the oven door, and let the granola cool down with the oven for 1 hour (this makes the granola ultra crispy).

Take the granola out of the oven and let it cool fully before transferring it to an airtight container.

This granola keeps for 2-3 weeks at room temperature.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Paleo Granola Recipe, Maple Granola Recipe, Maple Granola Healthy, Maple Pecan Granola

24 thoughts on “Maple Cinnamon Granola”

  1. I basically make this weekly. I have lost track of how many batches I’ve made, but I think I have the recipe almost memorized! THANK YOU! So good. I love having such a delicious grain-free, guilt free solution.

    Reply
    • So glad you’ve been enjoying one of our all time favorites! We make this one pretty much all the time too, in fact I just made some again today!

      Reply
    • I would try subbing in 3 cups of rolled oats for the nuts, but you’ll definitely need more oil, and possible a touch more maple syrup because oats just soak it up. I would start by adding in maybe 1/4- 1/3 cup of avocado oil and see how it looks. My main concern would be dryness with subbing in the oats. So when I used to make granola that way, I usually used 1/2 – 3/4 cup of oil which always made a nice crunchy granola. I hope this helps, and please let me know how it goes, or if you have anymore questions!

      Reply
  2. Hi Kari, Maybe by now you have a different favorite granola, but this recipe has been our favorite for quite some time and I regularly make it. As a fact I’m making it right now to take along on a vacation to Iceland! Where I plan to eat it with Iceland’s famed Skyr yoghurt 🙂
    Warm greetings from the sunny island of Curacao in the Caribbean!

    Reply
    • Oh my goodness, I’m so excited for you! We took this granola to Iceland too, and it’s absolutely amazing with their Skyr, I sure hope you have the best trip! 🙂

      Reply
  3. I love this granola! It is great as a snack or with coconut milk.
    I used coconut oil and it turned out great. I make a batch every two weeks.

    Reply
    • You could probably substitute oats, but you’ll need to add more maple syrup and avocado oil because oats are much drier. Hope this helps, and be sure to let me know if you have anymore questions!

      Reply

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