Try This Granola With Cinnamon Today, It’s Delicious
Breakfast is about to get fragrant and yummy, and that’s all thanks to this simple yet delicious granola with cinnamon. I am a lover of all things granola, and I can tell you for a fact this is the one you need to absolutely try immediately: it’s super healthy, packed with the good stuff, and takes no time to be put together. Don’t believe me? Well, you are in for a treat then.
I highly despise granola which is packed with chocolate. Surprisingly, most granolas on the market are filled with chocolate chunks, dark chocolate chunks for that matter. And I highly dislike chocolate, especially the dark chocolate kind. Those same granola are packed with sugar and all unhealthy ingredients that do not belong in granola.
If you’re tired of overpaying for mediocre store bought granola, this homemade cinnamon granola is here to save the day. Packed with warm, cozy flavors and just the right amount of crunch, this easy granola recipe is a game-changer for breakfast or snacking. Forget the overly sweet, overpriced nonsense: this cinnamon granola recipe is simple, satisfying, and way better than anything you’ll find in a box. Bonus: your kitchen will smell incredible.
We have some more recipes with cinnamon you might enjoy:
- Apples Caramelized With Cinnamon And Brown Sugar;
- Cinnamon Bun Cookie Dough Bites;
- Gingerbread Syrup Recipe;
- Hot Toddy Mocktail Recipe;
- Gingerbread Pavlova;
- Christmas Gingerbread Ornaments;
- Quick Apple Fizz Mocktail;
- Apple Pie With Graham Cracker Crust;
- Autumnal Apple Pie;
- Vegan Apple Cider Doughnuts Recipe;
- Brioche Hot Cross Buns Recipe;
- and many more!
Delicious & easy granola with cinnamon for the perfect breakfast
Say goodbye to bland, overpriced store bought granola, and hello to this homemade cinnamon granola that’s packed with cozy flavors and satisfying crunch. This easy recipe is your ticket to a better breakfast or snack, made right in your own kitchen!
What is granola?
Ah, granola. That crunchy, wholesome-sounding breakfast food that has somehow managed to wiggle its way into the hearts of health nuts and snack fiends alike. But let’s not kid ourselves: granola is as much about marketing as it is about oats. What is it, really? Essentially, it’s a mix of oats, nuts, seeds, sweeteners, and sometimes dried fruits baked into little clusters of health that often hide a sugary secret.
Granola was initially dreamed up in the 19th century as a health food. Some early wellness fanatic thought, What if we took oats and made them more time-consuming and pretentious? Okay, maybe not in so many words. Since then, it’s evolved – or devolved – depending on how you feel about desserts masquerading as breakfast.
At its core, granola starts with oats, usually the old-fashioned or rolled variety, as the base. Then come the add-ins: nuts like almonds or pecans for crunch, seeds for that trendy omega-3 buzzword appeal, and sweeteners like honey or maple syrup to bind it all together. And, let’s be honest, to make it taste good. Sometimes dried fruit or chocolate chips get thrown in, and suddenly your health food is pushing dessert territory. Granola can be baked into chunks or left crumbly and loose, perfect for sprinkling on yogurt or eating straight from the bag while pretending it’s not just a sugar hit in disguise.
Now, don’t get me wrong: granola can be genuinely nutritious if you make it at home or pick a decent brand. But store-bought versions? They often have enough sugar to rival a candy bar, so tread lightly if you’re under the illusion you’re being virtuous by crunching on it.
So, what is granola? A breakfast chameleon. A snack imposter. A dessert pretending it’s breakfast. Delicious? Yes. Healthy? Sometimes. Overhyped? Always. But you get to try this granola with cinnamon, and everything will change.
What is cinnamon?
Cinnamon, the spice rack’s overachiever, and the unofficial mascot of everything autumn. You know it. You smell it. You sprinkle it on everything from your morning latte to your questionable baking experiments. But what is it, really? Spoiler alert: it’s just tree bark. Fancy tree bark, but still.
Cinnamon comes from the inner bark of trees belonging to the Cinnamomum family. To make it, people strip off this bark, let it dry until it curls into those iconic little sticks, and voilà: cinnamon is born. Or if you’re feeling particularly lazy, you can skip the sticks and go straight for the ground stuff that dusts everything from churros to your morning oatmeal, and even this granola. There are two main types: Ceylon cinnamon, also known as true cinnamon, and Cassia cinnamon, which is more common and what you’re likely buying at your local grocery store. Cassia is the bold, spicy cousin, while Ceylon is lighter, sweeter, and three times as expensive because, of course, it is.
Historically, cinnamon was the Beyoncé of spices. Back in ancient times, it was so valuable that people would trade it like gold, and rumors about its exotic origins made it even more desirable. Now? It’s sitting in the spice aisle for a few bucks, and we’ve relegated it to flavoring our lattes and candles.
Nutritionally, cinnamon has earned a bit of a health halo. It’s touted for its supposed anti-inflammatory properties and potential to lower blood sugar. But before you start mainlining cinnamon sticks, know that eating too much – especially the Cassia kind – can be harmful due to its coumarin content. Balance, my friends.
So, what is cinnamon? It’s the backbone of baked goods, the flavor of cozy weather, and the reason your house smells festive in December. Fancy tree bark? Sure. But it’s the most glamorous bark you’ll ever eat.
What ingredients do I need to make this cinnamon granola?
Let’s break down the components of cinnamon granola because, let’s face it, every ingredient here has its quirks, contributions, and occasional drama.
- Rolled Oats: The foundation of granola and the good kid in the pantry. These flattened grains are the overachievers of breakfast foods: heart-healthy, fiber-rich, and just bland enough to play nice with everything else. Without oats, granola would just be a trail mix wannabe. Pick some gluten free ones if you wish to go down that road;
- Pumpkin Seeds: The little green nuggets of crunch and protein. They show up pretending they’re here for health, but deep down, we all know they’re just here for the texture. Bonus: they’re packed with magnesium and zinc, so at least they’re trying to pull their weight;
- Hemp Seeds: The hipster cousin in this lineup. They’re tiny, nutty, and filled with omega-3s and protein, which they’ll remind you of any chance they get;
- Walnuts: The big-shot nuts with their brain-like appearance and a slightly bitter taste that screams I’m good for you. Walnuts add a rich, buttery vibe to the mix, balancing the sweetness while quietly dropping healthy fats into the equation;
- Ground Flax Seeds: Flax seeds are the overachieving introverts of the granola world. Ground up to unlock their omega-3s and fiber, they don’t scream for attention, but they’re doing all the behind-the-scenes work to make you feel virtuous while munching away;
- Ground Cinnamon: The star of the show. Cinnamon is here to make everything smell better, taste better, and feel better. It’s warm, a little spicy, and knows how to tie all these ingredients together like the true MVP it is;
- Salt Crystals: Salt in granola? Oh yes. The unsung hero of sweet foods, those little crystals enhance every flavor and keep this mix from tasting like dessert purgatory. Plus, a subtle crunch of salt now and then? Chef’s kiss;
- Extra Virgin Olive Oil: Wait, olive oil in granola? Yes, and it’s brilliant. It brings a richness that doesn’t overwhelm, a slight savory note to balance the sweetness, and the satisfaction of knowing you’re using something fancier than plain old vegetable oil or coconut oil;
- Maple Syrup: Ah, maple syrup, the golden nectar of trees. It sweetens without being aggressively sugary and adds a cozy, caramel-like depth that pairs perfectly with the cinnamon. Bonus points for making you feel like your granola has a rustic, artisanal edge;
- Brown Sugar: The partner-in-crime to maple syrup. It’s there for sweetness, sure, but the molasses in brown sugar adds a little extra chew and complexity. Together, they ensure the granola tastes indulgent without going full candy bar. You can also use light brown sugar, should you wish;
- Vanilla Extract: Vanilla is the quiet hero in the background, smoothing out the edges and making everything taste more cohesive. Without it, the granola might feel flat, like it’s missing its personality.
Together, these ingredients combine to create granola with cinnamon magic: crunchy, sweet, salty, nutty perfection. Whether it’s breakfast, a snack, or a midnight handful straight from the jar – no judgment – this cinnamon granola has all the makings of something you’ll eat way too much of.
How can I make the granola with cinnamon?
Making cinnamon granola is surprisingly simple and infinitely more satisfying than shelling out for overpriced store-bought bags. Here’s how to take those wholesome ingredients and turn them into crunchy, golden perfection.
Start by preheating your oven to 180°C and lining a large baking sheet with parchment paper. Trust me, this step is non-negotiable unless you enjoy scrubbing burnt sugar off your pans. In a large mixing bowl, combine your dry ingredients: rolled oats, pumpkin seeds, hemp seeds, walnuts – roughly chopped into bite-sized pieces – ground flax seeds, ground cinnamon, and a generous pinch of salt crystals. This dry base is the foundation of your granola, so make sure everything is evenly distributed for consistent flavor and texture.
Next, in a small bowl, combine extra virgin olive oil, maple syrup, and brown sugar. Stir gently until the sugar dissolves, and the mixture looks smooth and glossy. Now stir in a splash of vanilla extract, then pour the wet ingredients mixture over the dry ingredients in the bowl. Using a wooden spoon – or your hands, if you’re feeling primal – mix everything until the oats and seeds are evenly coated. It might feel like you’re stirring forever, but trust me, no dry patches allowed! Once coated, spread the granola mixture evenly onto the prepared baking sheet, pressing it down slightly to encourage those coveted clusters.
Bake the granola in the preheated oven for about 25–30 minutes, turning the baking sheet halfway through to ensure even toasting. Keep a close eye during the last few minutes: there’s a fine line between golden and scorched. When the granola is beautifully golden brown and fragrant, remove it from the oven. It will still feel soft when hot, but as it cools on the pan, it crisps up into that perfect crunch.
Once cooled completely, break the granola into clusters and store it in an airtight container. Sprinkle it over yogurt, toss it in milk, or snack on it straight from the jar. With its warm cinnamon flavor and satisfying crunch, this granola is about to become your new favorite addiction.
Granola With Cinnamon Recipe
Ingredients
- 1 ½ cup rolled oats
- ½ cup pumpkin seeds
- ½ cup hemp seeds
- ½ cup walnuts chopped
- ¼ cup ground flax seeds
- 1 tsp ground cinnamon
- ½ tsp salt crystals
- ⅓ cup olive oil
- ¼ cup maple syrup
- 1 tbsp brown sugar
- 1 tsp vanilla extract
Instructions
- Start by preheating your oven to 180°C and lining a large baking sheet with parchment paper.
- In a large mixing bowl, combine your dry ingredients: rolled oats, pumpkin seeds, hemp seeds, walnuts, ground flax seeds, ground cinnamon, and a generous pinch of salt crystals.
- In a small bowl, combine extra virgin olive oil, maple syrup, and brown sugar.
- Stir gently until the sugar dissolves, and the mixture looks smooth and glossy.
- Now stir in a splash of vanilla extract, then pour the wet ingredients mixture over the dry ingredients in the bowl.
- Using a wooden spoon mix everything until the oats and seeds are evenly coated.
- Once coated, spread the granola mixture evenly onto the prepared baking sheet, pressing it down slightly to encourage those coveted clusters.
- Bake the granola in the preheated oven for about 25–30 minutes, turning the baking sheet halfway through to ensure even toasting.
- When the granola is beautifully golden brown and fragrant, remove it from the oven. It will still feel soft when hot, but as it cools on the pan, it crisps up into that perfect crunch.
- Once cooled completely, break the granola into clusters and store it in an airtight container.
- Sprinkle it over yogurt, toss it in milk, or snack on it straight from the jar.
Shop the granola with cinnamon recipe
There you have it, a homemade cinnamon granola that’s easy to make, endlessly customizable, and leagues ahead of anything store-bought. Whether you’re sprinkling it over yogurt, enjoying it with milk, or sneaking handfuls straight from the jar, this recipe is guaranteed to become a go-to favorite. Happy crunching!
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