Homemade Cinnamon Granola With Vanilla
Cinnamon granola has a great cinnamon flavor reminiscent of a healthier cinnamon toast crunch and is way better than store-bought. This easy recipe is very customizable, made using basic pantry staples, and is both dairy free and gluten free.
Ingredients
- 3 cups old fashioned rolled oats use certified gluten free if necessary
- 1 cup raw pumpkin seeds
- 1 cup hemp seeds
- 1 cup raw walnuts or another type of nut
- ½ cup ground flax seeds
- 1 tablespoon ground cinnamon
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using anything else
- ⅔ cup extra virgin olive oil
- ½ cup pure maple syrup
- 2 tablespoons brown sugar or coconut sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350ºF.
- In a large bowl, mix the dry ingredients: oats, pumpkin seeds, hemp seeds, walnuts, ground flax seeds, ground cinnamon, and kosher salt.
- In a small bowl, whisk together the wet ingredients: olive oil, maple syrup, brown sugar, and vanilla extract until well combined then pour the wet mixture into the dry ingredients and mix well. Use a rubber spatula to press it into a rimmed sheet pan (I used a half sheet pan).
- Bake the granola, stirring every 10-12 minutes until golden brown and toasty, about 30-35 minutes.
- Remove from oven and let cool completely to allow it to crisp up further.
Notes
See the blog post for helpful tips, storage, and serving ideas.