I can’t get over how just 5 simple ingredients turn into crunchy cinnamon granola with giant clusters and just the right amount of sweetness. This is the low sugar homemade granola I want on repeat all week.

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I’m obsessed with this granola because it hits that snacky, crunchy craving without tasting like sad diet cereal. I get big clusters, cinnamon flavor, and just enough sweetness from pure maple syrup to keep me reaching back into the jar.

And yes, I absolutely eat it by the handful before it ever meets yogurt. This is the kind of homemade granola I want around for busy mornings, lazy breakfasts, and random kitchen drive-bys.

But what I love most is how clean and simple it tastes. No weird aftertaste.

No sugar bomb. Just crunchy, cinnamon-loaded bites I never get tired of.

Ingredients

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Rolled oats bring that classic chewy crunch, and they actually keep you full.
Raw nuts add protein, healthy fats, and the kind of crunch you’ll crave.
Pumpkin seeds make it snacky, a little nutty, and great for extra minerals.
Maple syrup sweetens things naturally, without making the granola taste like candy.
Coconut oil helps everything toast up golden, crisp, and seriously cozy.
Cinnamon gives warm bakery vibes, like your kitchen suddenly got its life together.
Sea salt matters.
It keeps the sweetness balanced and makes every bite pop.
Plus, these ingredients are simple, real, and way better than boxed granola.
Basically, it’s crunchy, lightly sweet, and perfect for yogurt, milk, or handfuls.

Ingredient Quantities

4 cups old fashioned rolled oats (not instant)

1 cup mixed raw nuts and seeds, roughly chopped (for example almonds and pumpkin seeds)

1/3 cup pure maple syrup

1/4 cup coconut oil, melted

2 teaspoons ground cinnamon plus 1/2 teaspoon fine sea salt

How to Make this

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1. Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.

2. In a large bowl combine 4 cups old fashioned rolled oats and 1 cup mixed raw nuts and seeds, roughly chopped.

3. In a small bowl whisk together 1/3 cup pure maple syrup, 1/4 cup melted coconut oil, 2 teaspoons ground cinnamon and 1/2 teaspoon fine sea salt until smooth.

4. Pour the wet mixture over the oats and nuts and stir thoroughly until every oat is lightly coated.

5. Spread the mixture evenly on the prepared baking sheet in a single layer, pressing down gently with a spatula to encourage clusters.

6. Bake for 25 to 30 minutes, stirring gently once or twice during baking for even browning while leaving some areas less disturbed to form larger clusters.

7. If you want extra large clusters, press the granola again with the spatula immediately after removing it from the oven and before it cools.

8. Let the granola cool completely on the baking sheet; it will crisp up and form crunchy clusters as it cools.

9. Break into pieces and store in an airtight container at room temperature for up to two weeks.

Equipment Needed

1. Oven
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl
6. Whisk
7. Spatula (rubber or silicone)
8. Measuring cups and spoons
9. Cutting board and chef knife
10. Airtight storage container

FAQ

Q: Can I use quick oats or instant oats? A: No. Quick or instant oats will become mealy and not give the same chewy texture. Use old fashioned rolled oats.

Q: How do I get big clusters? A: Press the mixture firmly into the pan before baking and avoid stirring after the final bake. Let it cool completely undisturbed so clusters form.

Q: Can I add dried fruit or chocolate chips? A: Yes. Add dried fruit or chocolate chips only after the granola has cooled so they do not melt or harden into the granola.

Q: My granola is soft after baking. How can I make it crisp? A: Bake a few minutes longer at the same temperature, or let it cool completely on the pan. Ensure it is spread in a single even layer and not too thick.

Q: How should I store homemade granola? A: Keep it in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed bag for up to 3 months.

Q: Can I substitute another sweetener for maple syrup? A: You can use honey as a 1 to 1 swap if not strictly vegan. Liquid sweeteners like agave work too but may change flavor slightly.

The ULTIMATE Healthy Homemade Granola Recipe Substitutions and Variations

Rolled oats: gluten free rolled oats; old fashioned oat flakes can be swapped for quinoa flakes or millet flakes; lightly crushed puffed rice for a lighter, crispier texture
Mixed raw nuts and seeds: swap almonds and pumpkin seeds for chopped walnuts and sunflower seeds; use pecans and hemp hearts; or a mix of chopped hazelnuts and sesame seeds
Pure maple syrup: replace with honey; date syrup; brown rice syrup; or agave nectar (adjust quantity to taste)
Coconut oil: use melted avocado oil or light olive oil for a neutral flavor; browned butter or ghee for a richer taste; or melted coconut butter for extra coconut flavor and chew

Pro Tips

1) Toast the nuts and seeds briefly in the pan or oven before mixing. Doing that for 5 to 8 minutes at a similar temperature brings out deeper flavor and helps them stay crunchy instead of going soft inside the granola.

2) Keep the wet mixture just thin enough to coat every oat but not drenched. If it feels too dry add a teaspoon or two more maple syrup or a splash of oil. If too wet, add a few tablespoons of oats. That small tweak is the easiest way to control how clustery or loose the final granola will be.

3) Use minimal stirring as it bakes. Stir once or twice for even color, then leave large areas undisturbed so big clusters form. Immediately after the tray comes out of the oven, press gently with a spatula if you want extra-large chunks.

4) Cool completely on the baking sheet and store only after it is cold. Warm granola trapped in a sealed container will steam and soften. For longer storage, keep it in a cool dark place or freeze in a zip-top bag for up to three months; thaw at room temperature before opening.

The ULTIMATE Healthy Homemade Granola Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

358

kcal

Equipment: 1. Oven
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl
6. Whisk
7. Spatula (rubber or silicone)
8. Measuring cups and spoons
9. Cutting board and chef knife
10. Airtight storage container

Ingredients

4 cups old fashioned rolled oats (not instant)
1 cup mixed raw nuts and seeds, roughly chopped (for example almonds and pumpkin seeds)
1/3 cup pure maple syrup
1/4 cup coconut oil, melted
2 teaspoons ground cinnamon plus 1/2 teaspoon fine sea salt

Directions

Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large bowl combine 4 cups old fashioned rolled oats and 1 cup mixed raw nuts and seeds, roughly chopped.
In a small bowl whisk together 1/3 cup pure maple syrup, 1/4 cup melted coconut oil, 2 teaspoons ground cinnamon and 1/2 teaspoon fine sea salt until smooth.
Pour the wet mixture over the oats and nuts and stir thoroughly until every oat is lightly coated.
Spread the mixture evenly on the prepared baking sheet in a single layer, pressing down gently with a spatula to encourage clusters.
Bake for 25 to 30 minutes, stirring gently once or twice during baking for even browning while leaving some areas less disturbed to form larger clusters.
If you want extra large clusters, press the granola again with the spatula immediately after removing it from the oven and before it cools.
Let the granola cool completely on the baking sheet; it will crisp up and form crunchy clusters as it cools.
Break into pieces and store in an airtight container at room temperature for up to two weeks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.