This easy cinnamon granola recipe uses applesauce and maple syrup, but you can use honey, brown sugar, or even add vanilla! My kids love this “healthy cereal!” It only takes 10 minutes to prep and in one hour you will have delicious granola! Try my kitchen sink homemade granola or my peanut butter and jelly granola parfait.
I used to think homemade granola was boring and pointless. That no one would eat it and it was a waste of ingredients.
But every time I make it, my family proves me wrong – they LOVE it.
Since we stopped buying cereal, granola is what we have on “cereal Fridays.” My kids love it with milk, just like you would a bowl of cereal. Personally, I like it with homemade yogurt, all mixed up together.
We once gave homemade granola as a Christmas gift and they loved it! That’s what we’re doing again this year, and since it’s inexpensive to make, we can give more!
In the spring I make strawberry and chocolate granola clusters and chocolate peanut butter granola, and in the fall I make cranberry orange granola. Today I’m sharing with you a cinnamon granola recipe that could be used all year long!
How I Created This Cinnamon Granola Recipe
I should confess though, that when I first set out to make this recipe, I had my heart set on making apple cinnamon granola.
In the middle of pumpkin everything season (i.e. pumpkin swirl brownies, pumpkin spice coffee creamer, and pumpkin chili), I asked my non-pumpkin people their preferred seasonal flavor. Hands down, they chose apple cinnamon.
Hence the goal of an apple cinnamon granola recipe.
What I realized in testing is:
- You would need an enormous amount of apples in order to pull it off.
- The more applesauce you use, the more oats you need to balance the wet vs. dry ingredients.
- What was happening, is that I wasn’t getting more apple flavor in my granola. I was just getting more granola.
- You could argue that adding dried apples would take care of that issue, but not everyone has access to dried apples. We’ve had this dehydrator for YEARS and we love it (especially because it works just as well as other expensive models!), so theoretically *I* could make dehydrated apples (and here’s my recipe to do that).
But I didn’t want to make a recipe where YOU needed dehydrated apples. What if you don’t have a dehydrator? I certainly don’t want that standing in the way of you making granola.
So I switched gears, took out the goal of “must taste the apple” and aimed for solid cinnamon instead. And wouldn’t you know, that’s exactly what this is!
Here’s What You Need
Before you jump in, let’s talk about the tools you need to make this cinnamon granola recipe happen.
- Cookie Sheet – I used a large 13″ x 17″ cookie sheet so I can get a nice single layer. If you don’t have a big one, use two smaller ones.
- Stand Mixer – Not a 100% “need,” but using my KitchenAid mixer to mix the wet and dry ingredients together is SO incredibly helpful. I used to use a big pyrex bowl like this one, but I’m not very good at keeping the granola INSIDE the bowl… Ever since I switched to the stand mixer, I don’t have that problem anymore! (PS – Here are 30+ ways to use a stand mixer to save you time in the kitchen.)
- Big Pyrex Bowl – I recommend these, only if you don’t have a stand mixer
- Big Spatula – As much as I love having small spatulas to get out the last bit of peanut butter from the jar, or scraping out what’s left of the tub of yogurt, you’ll be better off using a big spatula when you make granola. This set has both!
Ingredients
- oats (I used rolled oats)
- chopped nuts and/or seeds (I used a combination of almonds, sunflower seeds, and chia seeds)
- cinnamon (or similar spice)
- salt
- coconut oil, melted
- maple syrup
- applesauce (here’s my homemade recipe)
Notes on Ingredients
Most granola recipes in general are fairly versatile, but they tend to have a few things in common:
Oil
This cinnamon granola recipe uses coconut oil. The reason I chose virgin coconut oil is because…
- I have a lot of it (when it’s on sale, I stock up).
- I use it all over the house from removing make-up, to making magnesium lotion and making my favorite breakfast ever.
I don’t think it tastes like coconut personally, but if you’re sensitive to the flavor, I recommend refined coconut oil. It’s been pressed twice, so the coconut flavor is practically non-existent.
Sweetener
If you can believe it, this recipe only contains 3 Tablespoons of sweetener!! Part of that is because we’re also using applesauce. This was the original basis for the apple cinnamon granola. That idea got tossed out the window, but I really liked the flavor of the granola with the applesauce. Plus keeping it means we can add less sugar too!
Tip: Be sure to read the ingredients in your applesauce. All of the conventional applesauce I found at Kroger contained added sugars, so I ended up buying organic. I believe ALDI has solid applesauce, or you can always make your own. If you go that route, here’s how to can it!
Oats
We go through a lot of oats in my house, and I usually buy them in bulk from Costco (it’s this exact same box found on Amazon). You can use other types of oats if you prefer… quick oats, thick rolled, and old-fashioned oats all work just as well. Use whatever you have!
Nuts & Seeds
I think a good granola recipe has a ratio of 1 part nuts and seeds to 3 parts oats, but whether you choose nuts OR seeds OR a combination of both, is entirely up to you and what you have in the pantry.
I made this cinnamon granola recipe using a mix of almonds, sunflower seeds, and chia seeds and it was awesome. As I find pecans and walnuts on sale this month, I’ll make another batch with those.
Spices
In its purest form, we’re using just cinnamon and salt. However, I originally used apple pie spice and that was really good. You could also use pumpkin pie spice too, and it would make a great holiday-inspired flavor!
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
Homemade Cinnamon Granola Instructions
Step 1. Preheat the oven to 250F.
Step 2. Combine the wet ingredients in the bowl of a stand mixer. Turn the mixer on low and mix until the ingredients are combined about 1 minute.
Step 3. Add the dry ingredients while the mixer is on low. When all of the dry ingredients have been incorporated with the wet, turn the mixer off.
Step 4. Scoop granola into a single layer on a large 13″ x 17″ cookie sheet (or use two smaller cookie sheets).
Step 5. Bake in the oven for 1 hour, turning every 20 minutes (set the timer).
Step 6. Remove from the oven and do not turn or stir. Let it cool completely before moving to storage. This keeps the clusters intact.
FAQs
You will know your homemade granola is done when it is dry and golden brown.
If the granola is cooked at a high temperature, the nuts, coconut, and seeds will burn before the granola can become crisp. It is best to cook at a low heat temperature.
I prefer unrefined coconut oil when I am making this cinnamon granola recipe! It gives it the perfect texture and you can’t even taste the coconut flavor.
Using This Cinnamon Granola Recipe
There are so many ways to use granola! Experiment and have fun with it.
I like to use it in:
- Smoothies (did you know you can make a smoothie without a blender?)
- Trail mix
- Smoothie bowls
- Homemade yogurt
- Cereal (a few scoops and your choice of milk)
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Sign up to get instant access to a week’s worth of low-cost dinner ideas plus breakfasts and lunches, complete with recipes and shopping listsCinnamon Granola Recipe with Coconut Oil
This easy cinnamon granola recipe uses applesauce and maple syrup, but you can use honey, brown sugar, or even add vanilla! My kids love this “healthy cereal!” It only takes 10 minutes to prep and in one hour you will have delicious granola! Try my kitchen sink homemade granola or my peanut butter and jelly granola parfait.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: about 1 quart 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Dry
- 1 1/2 cups oats (I used rolled oats)
- 1/2 cup chopped nuts and/or seeds (I used a combination of almonds, sunflower seeds, and chia seeds)
- 1 Tbsp cinnamon (or similar spice)
- 1/4 tsp salt
Wet
- 1/2 cup coconut oil, melted
- 3 Tbsp maple syrup
- 3 Tbsp applesauce (here’s my homemade recipe)
Instructions
- Preheat the oven to 250F.
- Combine the wet ingredients in the bowl of a stand mixer. Turn mixer on low and mix until the ingredients are combined, about 1 minute.
- Add the dry ingredients while the mixer is on low. When all of the dry ingredients have been incorporated with the wet, turn the mixer off.
- Scoop granola into a single layer on a large 13″ x 17″ cookie sheet (or use two smaller cookie sheets).
- Bake in the oven for 1 hour, turning every 20 minutes (set the timer).
- Remove from the oven and do not turn or stir. Let it cool completely before moving to storage. This keeps the clusters in tact.
Notes
- You can use honey, brown sugar, or add vanilla instead of applesauce and maple syrup.
Supplies needed:
- Cookie Sheet – I used a large 13″ x 17″ cookie sheet so I can get a nice single layer. If you don’t have a big one, use two smaller ones.
- Stand Mixer – Not a 100% “need,” but using my KitchenAid mixer to mix the wet and dry ingredients together is SO incredibly helpful. I used to use a big pyrex bowl like this one, but I’m not very good at keeping the granola INSIDE the bowl… Ever since I switched to the stand mixer, I don’t have that problem anymore! (PS – Here are 30+ ways to use a stand mixer to save you time in the kitchen.)
- Big Pyrex Bowl – I recommend these, only if you don’t have a stand mixer
- Big Spatula – As much as I love having small spatulas to get out the last bit of peanut butter from the jar, or scraping out what’s left of the tub of yogurt, you’ll be better off using a big spatula when you make granola. This set has both!
Nutrition
- Calories: 125
This is my husband’s favorite granola.
I add dried cranberries, pumpkin
seeds, coconut & chopped nuts. Only use honey & coconut oil to bind.And of course cinnamon.
What quality of honey to used if I substitute with apple sauce and maple syrup both.. also if I can add cranberries and shredded coconut to it ..how much can I add ..
Hello Palak,
100% pure, raw & unfiltered honey. If you’d like to use the honey that Tiffany uses, it is linked in the notes section of the recipe card. 🙂 Tiffany says, Yes! You can add cranberries and shredded coconut. 1/4 to 1/2 cup of each. Start at the lower end, mix it up, and see if the ratios look right before adding more. Hope this helps!
What is the purpose of the apple sauce. Is it a binder?
Hi Paula,
This recipe uses applesauce as a sweetener. Hope this helps!
Just made this and was halfway through when I realized that I didn’t have any applesauce! I used canned pumpkin in place of it and it tasted SO GOOD!
What a great substitution Sierra! Thanks for sharing. 🙂
I’ve always liked granola but recently, on my weight-loss journey, fell in love with it all over again. I was buying a cinnamon granola at my local grocery store, but it’s rarely in stock and… what am I supposed to eat after dinner if there is no granola? I love that your recipe uses coconut oil because coconut oil FIXES everything! My batch of granola is cooling off now! Can’t wait to try it after dinner.
So glad you found our recipe, Melinda! I hope you love it!
Hi Tiffany, I’d love to try this for my family. Would it be okay to substitute maple syrup and apple sauce with honey? Or one of the two?
Yes! Honey can be used in lieu of the maple syrup.
It is in the oven now 🙂 does it need to be refrigerated for storing? Thank you for this recipe 🙂
Nope! We store ours in the pantry. I hope you like it, Erika!
What about eating this just as cereal with milk? Cost effective than buying boxed cereal?
Hi Tiffany, when the instructions say “turn every 20 mins” is it just turning the pan? Or are you stirring the granola as well? Thanks!
Hi Jessica! I mean turning the granola. You can stir it, but if you want clumps, you need to try to flip it over.
Do you use raw almonds and sunflower seeds? Or just whatever is on sale? Curious if you always use raw, roasted, or something else.
Whatever is on sale Rachael!
Has anyone tried making this with butter or another oil? We can’t have coconut oil. I wonder if it would be too soft after cooking or if it would still make clusters.
I came across this recipe and loved that it uses apple sauce and less maple syrup. We all enjoyed it and it is now our new granola recipe. Thanks!
Hearing that one of my recipes is a new go-to recipe for someone else makes my day – thank you Carly!
I didn’t have any maple syrup (gasp) and swapped 1:1 with honey and it still turned out great! Makes the entire house smell so good! We made some to take to our local fire department and my husband and kids requested a double batch when we got home. Thanks for another fabulous recipe!
You’re so very welcome Kristin!!