A healthy cinnamon granola made with rolled oats, buckwheat, seeds, coconut and a generous sprinkle of cinnamon of course! Crunchy, nutritious and delicious, this is super simple to make.
Healthy cinnamon granola is a staple in our house. I almost always have a jar of this sitting on the kitchen counter to add as a crunchy topping to my breakfasts. I make this granola for everyone and it’s always so well received; there’s just something about this combination!
You won’t feel like you’re eating something healthy, yet this cinnamon ginger granola is full of nourishing whole oats, protein-packed seeds and lots of good fats.
This granola recipe is SO easy and you can change it up by swapping some of the ingredients around e.g. substitute chopped almonds or pecans for some of the seeds. I kind of love doing a bit of a pantry raid and chucking in random things – I love cashews and slivered almonds in this granola if I have them laying around.
You can also change up the sweetener in this granola, it will work with maple syrup, honey, brown rice syrup or even something like date or coconut syrup if that’s what you like. Basically, just a liquid sweetener of some sort! My favourites are maple syrup or brown rice syrup. Maple syrup is sweeter than brown rice syrup, it just depends on what I feel like!
- Melt the liquid ingredients together and whisk so you have a well combined, runny mixture before pouring over the dry ingredients. That way everything will be really easy to combine.
- Keep the oven on a moderate heat – for this granola recipe you bake it at 150C – if it’s too hot it’s going to burn rather than toast nicely.
- Line your baking tray with baking paper so the granola doesn’t stick!
- Make sure to toss your granola around a few times during the cooking process so the edges don’t burn.
- Allow your granola to cool to room temperature on the tray once it’s baked, It will harden and become much more crunchy. Once it’s cool, store in an airtight container.
- If you like to add dried fruit to your granola – add it after baking so it doesn’t burn and is still totally sweet and chewy.
This healthy cinnamon granola is so delicious served with fresh fruit and your favourite milk. It’s also perfect sprinkled on top of yoghurt, porridge or a chia pudding. I actually like to eat this granola as a dessert too, I’m that obsessed. Frozen blueberries, coconut yoghurt, a drizzle of honey and some of this granola – YUM.
If you make this granola, let me know! Leave a comment below or take a snap and tag me on Instagram, you can find me at @moniquecormacknutrition 🙂
And p.s. these ingredients also make a great raw muesli mix which can make a nice alternative to baked granola some mornings. Check out my Healthy Muesli Mix Recipe!
- 2 cups rolled oats
- 1 cup coconut flakes
- 1/3 cup buckwheat groats
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 2 tsp ground cinnamon
- 1/3 cup maple syrup or honey or brown rice syrup
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- Preheat oven to 150˚C (300 F). Line a large baking tray with baking paper.
- Place all of the dry ingredients into a large mixing bowl.
- Melt together the maple syrup, coconut oil and vanilla in a small saucepan over a low heat, so the mixture is nice and runny.
- Pour the runny liquid over the dry muesli mix and combine thoroughly.
- Spread the mixture evenly over the baking tray, in a thin layer. Bake for approximately 20-25 minutes, gently stirring and flipping the mixture around 2 or 3 times during the cooking process to prevent burning. The granola should turn a deep golden brown.
- Remove from oven and allow to cool; the granola will harden as it does so.
- Store in an airtight container at room temperature, for up to 6 weeks, if it lasts that long!