Cozy Vanilla Cinnamon Granola

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Warm cinnamon, vanilla, toasted oats and crunchy nuts make this homemade cinnamon granola ridiculously good and so easy to keep stocked for breakfasts and snacks. It comes together with simple pantry staples, bakes in about 20 minutes and cools into those big, crispy granola clusters we all fight over. Sprinkle it onto a yogurt parfait, smoothie bowl, or eat it straight off the sheet pan. No judgment.

This post was originally published on December 21, 2021 and updated on September 4, 2026.

Behold: our house favorite granola!

The recipe I adapted from the kitchn and make over and over. I like to have a container-full of this granola on hand AT ALL TIMES. It is a delicious snack on its own or perfect for breakfast with milk or yogurt and fresh fruit. Or even with ice cream for dessert!

It’s also such a good meal prep option for new moms in that postpartum haze when you need something easy to eat, and it packs really well for camping, road trips or busy days on the go.

Nutritionally, there’s a lot packed into this homemade granola. The oats, nuts and seeds bring fiber, plant-based protein, healthy fats, plus micronutrients like magnesium, phosphorus, iron, calcium, potassium, and vitamin E to the mix.

And chances are you already have a lot of these ingredients in your pantry! If you don’t, this recipe is SO versatile that you can use whichever nuts and seeds you do have on hand.

Hope you all enjoy, it’s DELISH!

What Ingredients You’ll Need to Make Cinnamon Granola:

• Oats: Old-fashioned rolled oats give granola the best crisp, hearty texture and help create those big clusters. I wouldn’t use quick oats because they can make the granola crumbly, and steel-cut oats are too dense and chewy for this recipe.
• Nuts + seeds: I use a mix of almonds, cashews, walnuts, pecans and pepitas (pumpkin seeds), but you can use whatever combination of nuts and seeds you already have in the pantry. I’d stick with raw nuts since pre-roasted ones can get over-toasted in the oven.
• Ground flaxseed + hemp hearts: Both are optional, but they’re an easy way to add a little extra nutrition without changing the flavor or texture much.
• Flavor boosters: Cinnamon and pure vanilla extract bring all that warm, cozy flavor, while sea salt helps balance the sweetness and makes everything pop. If you want a richer vanilla flavor, use vanilla bean paste.
• Sweetener: Honey or pure maple syrup both work beautifully here, but you can also use another liquid sweetener like agave or date syrup. I’d skip brown sugar for this recipe since it can make the granola a little drier and less cluster-y.
• Oil: Virgin coconut oil helps everything toast up beautifully golden. Avocado oil, canola oil or another neutral-flavored oil will work as a substitute.
• Optional add-ins: Toasted coconut flakes, dried fruit like cranberries, cherries, raisins or chopped apricots, and chocolate chips are all delicious.

How to Make Your Own Crunchy Cinnamon Granola:

Preheat your oven to 350°F. Roughly chop the almonds, cashews, walnuts and pecans into smaller pieces. Add the rolled oats, chopped nuts, pepitas, flaxseed, hemp hearts, cinnamon and sea salt to a large bowl.

Stir everything together so the nuts and seeds are evenly distributed. Melt the coconut oil, then whisk in the honey or maple syrup and vanilla. Pour the liquids over the oat mixture and stir really well until everything looks evenly coated.

Transfer the granola mixture to a large baking sheet lined with parchment paper or a silicone baking mat. spread it into an even layer. Press it down firmly with a spatula. This is what helps create those big granola clusters.

Bake at 350°F for 19–21 minutes, without stirring, until the oats are lightly golden brown and the nuts smell nice and toasty. Sprinkle on any dried fruit, toasted coconut or other add-ins while the granola is still warm. Then leave it completely alone until it cools.

Once the granola crisps up, use your hands to break the sheet into big clusters. Serve with your favorite yogurt, honey and fresh fruit, or transfer it to an airtight container for later.

Wholesome goodness by the handful.

Sooo much better than store-bought granola.

Watch How to Make this Easy Homemade Granola:

If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!

Homemade Cinnamon Granola Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

• Author: Erica Baty
• Prep Time: 10 minutes
• Cook Time: 19-21 minutes
• Total Time: 29-31 minutes
• Yield: 8 cups
• Category: Breakfast, Snack
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Cozy vanilla cinnamon granola with oats, nuts, seeds and big clusters in every bite. Endlessly customizable and so good with yogurt, milk, smoothie bowls or eaten by the handful.

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Ingredients

• 4 cups rolled oats
• 1 ⅔ cups total nuts (I use ⅓ cup each almonds, cashews, walnuts, pecans and pepitas)
• 2 tablespoons ground flaxseed, optional
• 2 tablespoons hemp hearts, optional
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt
• ½ cup virgin coconut oil
• ½ cup honey or pure maple syrup
• 1 teaspoon pure vanilla extract or vanilla bean paste
• Optional add-ins: ½ cup toasted coconut flakes, ½ cup dried fruit like cranberries, cherries, raisins, ½ cup mini or regular chocolate chips

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Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine 4 cups rolled oats, 1 ⅔ cups nuts/seeds of choice, 1 teaspoon cinnamon and 1 teaspoon sea salt. Stir to combine.
3. Melt the coconut oil in a liquid measuring cup, I do this in the microwave for about 45-60 seconds. Whisk in ½ cup honey or maple syrup and 1 teaspoon vanilla extract or paste. Pour over oat/nut mixture. Stir well to combine and make sure all oats/nuts are moistened.
4. Spread the granola mixture on a silpat or parchment-lined baking tray, really pressing it down (this helps with cluster-ing!). Bake for 19-20 minutes, without stirring, until the oats are toasty golden and nuts are fragrant.
5. Remove from oven and sprinkle on mix-ins if desired. I love adding toasted coconut flakes and sometimes dried cherries. Resist the urge to immediately shovel in seven handfuls. It’s challenging, but I know you can do hard things.
6. And friends, please, DON’T STIR IT. The key, if you like clumps of granola, is to really press the mixture down into a compact, even layer before baking, and allow it to cool completely without stirring. The granola will continue to crisp up as it cools. 
7. Store in an airtight container for up to 2-3 weeks or sealed in a gallon-sized Ziploc bag in the freezer for 3-4 months.

Enjoy with milk, yogurt, fruit or just straight up!

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Notes

Use whatever combo of nuts and seeds you enjoy/have on hand.

Refer to above blog post for step-by-step instructions, expert tips, and answers to frequently asked questions.

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Nutrition

• Serving Size: 1/3 cup (with coconut flakes and dried cranberries add-ins)
• Calories: 200
• Sugar: 6.8 g
• Sodium: 99 mg
• Fat: 11 g
• Carbohydrates: 20.1 g
• Fiber: 2.9 g
• Protein: 4.1 g
• Cholesterol: 0 mg

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