Bake up comforting aromas and customizable flavors with this simple, easy version of a breakfast classic.
I remember eating cereal for breakfast every morning as a kid. It was never the fun, sugary kind, though. My mom would buy the plainest, driest brands available—until she discovered granola in the bulk foods aisle. Suddenly, she was bringing home thin plastic bags full of oaty, nutty clusters sprinkled with cinnamon and sometimes coconut. It was a revelation for my just budding taste buds!
I’ve loved granola ever since. But I know that many store-bought versions are heavy with added sugars, saturated fats, sodium, and other undesirable ingredients. So when I found this simple, easy recipe for homemade cinnamon granola, I was almost as excited as on that fateful day of my childhood.
I love the short list of recognizable and easy-to-find ingredients. And I love how easy it is to modify those ingredients with substitutions when I feel like it. Plus, this recipe couldn’t be simpler to put together. After a mere five minutes of prep, it goes into the oven—where it immediately begins to fill my apartment with the most gorgeous aromas. Between the coziness of cinnamon, the richness of brown sugar and honey, the nuttiness of macadamias and sunflower seeds, and the earthiness of the oats, there’s a warm hug of comforting scents and flavors in this granola!
Tips for perfect granola every time
For extra crunchy granola: Spread the mixture in a thin, even layer on your baking sheet.
For chewier clusters: Pile it a bit thicker and avoid stirring during baking.
To keep clusters intact: Let the granola cool completely on the pan before breaking it up. When transferring to a container, handle gently to preserve those satisfying chunks.
To customize your granola: Swap in your favorite nuts, seeds, or dried fruit, or add a splash of vanilla extract or a pinch of nutmeg for extra flavor.
To reduce the sugar content: Sub in sugar-free syrups (like those made with monk fruit or erythritol) for the honey. Choose a syrup that is labeled as bake-stable for best results, and be aware that the texture and sweetness may differ slightly from traditional honey.
How do I store leftovers?
Allow the granola to cool completely before storing it to keep it crisp and prevent unwanted moisture. Then store it in an airtight container at room temp in a cool, dry place for up to 4 weeks. If you live in a hot or humid climate—or want to keep your granola fresh for longer—refrigerate it in an airtight container for up to 2 months. You can also freeze it for up to 6 months. Thaw at room temp for 30–60 minutes before enjoying.
Serving suggestions
This cinnamon granola recipe is a natural pairing for homemade Crock-Pot Yogurt, Strawberry Yogurt, Almond Milk Yogurt, or Coconut Yogurt. You could also use it to make a delightful Yogurt Parfait as a snack or light dessert.
Recipe
Ingredients
- 4 cups rolled oats
- 1 cup macadamia nuts chopped
- 1 teaspoon ground cinnamon
- 1/2 cup light brown sugar
- 1/4 cup sunflower seeds
- 1 teaspoon fine sea salt
- 1/2 cup honey
- 1/2 cup seed oil
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a bowl, mix together the rolled oats, chopped macadamia nuts, ground cinnamon, sugar, sunflower seeds, and salt.
- In a separate bowl, mix the honey and oil.
- Combine the two bowls of ingredients and stir until everything is well mixed and evenly coated.
- Spread the granola on the prepared baking sheet.
- Bake granola for 20-25 minutes.
- Remove from oven and allow to cool to room temp, about 30-45 minutes.
- Serve immediately or store in airtight containers
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