Cinnamon Nut Granola Jar

Of all the scents that can fill a home, the warm, sweet, and spicy aroma of cinnamon baking in the oven is perhaps the most universally comforting. My journey with this Cinnamon Nut Granola Jar recipe began on a crisp autumn morning when I wanted to create a breakfast that felt like a hug in a bowl. I was tired of store-bought cereals packed with hidden sugars and unpronounceable ingredients. I craved something wholesome, crunchy, and satisfying that my whole family would genuinely enjoy, not just tolerate. The first time I pulled a tray of this golden-brown goodness from the oven, the reaction was immediate. My kids, usually picky eaters, were drawn to the kitchen by the intoxicating smell. My husband, a self-proclaimed granola connoisseur, declared it the “best he’d ever had.” It wasn’t just breakfast; it was an event. We gathered around the table, spooning the warm, clumpy clusters over Greek yogurt, and the quiet satisfaction in the room was palpable. Since that day, this Cinnamon Nut Granola has become a staple in our pantry. The large glass jar is rarely empty, serving as a go-to for quick breakfasts, an energy-boosting afternoon snack, or even a crunchy topping for ice cream on special occasions. It’s more than a recipe; it’s a small piece of our family’s routine, a symbol of wholesome comfort that I’m so excited to share with you.

Ingredients

Here is the carefully selected list of ingredients that come together to create the perfect balance of flavor, texture, and wholesomeness in every bite of this Cinnamon Nut Granola. Each component plays a vital role in achieving that signature crunch and comforting taste.

• 4 cups Old-Fashioned Rolled Oats: The foundation of our granola. Use whole rolled oats, not instant or steel-cut, as they provide the best chewy-yet-crisp texture and hold up beautifully during baking. They are a fantastic source of fiber and slow-releasing energy.
• 1 ½ cups Raw Mixed Nuts: This is where you can truly customize. A blend of pecans, walnuts, and slivered almonds offers a wonderful variety of flavors and textures. Using raw nuts ensures they toast perfectly in the oven without burning.
• ½ cup Raw Pumpkin Seeds (Pepitas): These little green gems add a delightful crunch, a subtle nutty flavor, and a boost of healthy fats and minerals. You can also use raw sunflower seeds as a substitute or addition.
• ½ cup Unsweetened Shredded Coconut: Look for the unsweetened variety to control the sugar content. The coconut toasts to a beautiful golden brown, infusing the entire batch with a subtly sweet, tropical aroma.
• ⅓ cup Ground Flaxseed: A nutritional powerhouse, ground flaxseed blends seamlessly into the granola, adding omega-3 fatty acids and extra fiber without altering the core flavor profile.
• 1 ½ teaspoons Ground Cinnamon: The star of the show! A generous amount of high-quality ground cinnamon provides that signature warm, spicy, and comforting flavor that defines this recipe.
• ½ teaspoon Fine Sea Salt: Don’t skip this. Salt is a crucial flavor enhancer; it balances the sweetness of the maple syrup and brings out the deep, nutty notes of the oats and nuts.
• ½ cup Pure Maple Syrup: This natural sweetener provides a clean, caramel-like sweetness that pairs perfectly with cinnamon and nuts. It’s also key to creating those irresistible crunchy clusters. For best results, use 100% pure maple syrup, not pancake syrup.
• ½ cup Melted Coconut Oil: This is the secret to exceptionally crispy and golden granola. Melted coconut oil coats every oat and nut, ensuring they bake evenly and develop a satisfying crunch. You can use refined coconut oil for a neutral flavor or unrefined for a subtle coconut taste.
• 1 teaspoon Vanilla Extract: A splash of pure vanilla extract adds a layer of aromatic depth and warmth, complementing the cinnamon and maple syrup beautifully.
• 1 cup Dried Fruit (Optional, e.g., raisins, cranberries, or chopped apricots): This is added after the granola has baked and cooled completely. Adding it before baking will cause the fruit to burn and become unpleasantly hard.

Instructions

Follow these step-by-step instructions carefully to achieve perfectly golden, crunchy, and clumpy granola every time. The process is simple, but the details make all the difference.

1. Preheat and Prepare Your Baking Sheet: Begin by preheating your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper. This is a crucial step that prevents the granola from sticking to the pan and makes cleanup incredibly easy. The parchment paper also helps in promoting even baking.
2. Combine the Dry Ingredients: In a very large mixing bowl, combine all of the dry ingredients except for the optional dried fruit. This includes the rolled oats, mixed nuts, pumpkin seeds, shredded coconut, ground flaxseed, ground cinnamon, and fine sea salt. Use a whisk or a large spoon to stir everything together thoroughly. You want to ensure the spices, salt, and smaller seeds are evenly distributed throughout the oat and nut mixture before adding the wet ingredients.
3. Mix the Wet Ingredients: In a separate, smaller bowl or a liquid measuring cup, whisk together the wet ingredients. Combine the pure maple syrup, melted coconut oil, and vanilla extract. Whisk vigorously until the mixture is well-emulsified and uniform in consistency. This step ensures that the sweetener and oil are perfectly blended, which will help in coating the dry ingredients evenly.
4. Combine Wet and Dry Ingredients: Pour the wet maple syrup mixture over the dry oat mixture in the large bowl. Using a rubber spatula or a large wooden spoon, stir everything together until every single oat, nut, and seed is completely and evenly coated. Take your time with this step, scraping the bottom and sides of the bowl to incorporate all the dry pockets. The mixture should look damp and smell fragrant.
5. Spread the Granola on the Baking Sheet: Pour the coated granola mixture onto your prepared baking sheet. Use your spatula to spread it out into a thin, even layer. It’s important to get the granola into a single layer to ensure it bakes evenly and gets crispy. Once spread, gently press down on the granola with the back of the spatula. This compression helps encourage the formation of those desirable large, chunky clusters.
6. Bake the Granola: Place the baking sheet in the preheated oven on the middle rack. Bake for a total of 30-40 minutes. It’s essential to stir the granola halfway through the baking time, at around the 15-20 minute mark. This promotes even browning and prevents the edges from burning while the center remains undercooked. When you stir, use a spatula to flip and move the granola around, then spread it back into an even layer and press down again.
7. Know When It’s Done: The granola is ready when it is a beautiful golden brown color and your kitchen is filled with a warm, toasty aroma. The granola will still feel slightly soft and damp when you first take it out of the oven—this is normal. It will crisp up significantly as it cools. Do not be tempted to overbake it, as it can burn quickly in the final minutes.
8. Cool Completely (The Most Important Step!): Remove the baking sheet from the oven and place it on a wire cooling rack. Let the granola cool completely on the pan, undisturbed, for at least one hour. This is the most critical step for achieving large, crunchy clusters. As the maple syrup and coconut oil cool and harden, they will bind the oats and nuts together. Resisting the urge to stir or break it up while it’s warm is the secret to perfect clumps.
9. Add Dried Fruit and Store: Once the granola is completely cool to the touch, you can break it up into your desired-sized chunks with your hands. Now is the time to stir in your optional dried fruit, if using. Transfer the finished Cinnamon Nut Granola into a large, airtight container or glass jar for storage.

Nutrition Facts

This homemade granola is not only delicious but also packed with beneficial nutrients to start your day right. The nutritional information is an estimate per ¼ cup serving.

• Servings: This recipe yields approximately 7 cups of granola, which equates to 28 servings of ¼ cup each.
• Calories: Approximately 150-180 kcal per serving.
• Healthy Fats (approx. 10g): The majority of the fats in this recipe come from heart-healthy monounsaturated and polyunsaturated sources found in the nuts, seeds, and coconut oil. These fats are essential for brain health and sustained energy.
• Fiber (approx. 4g): With whole rolled oats, nuts, and flaxseed, each serving provides a good dose of dietary fiber, which is crucial for digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
• Protein (approx. 4g): The combination of nuts and seeds offers a decent amount of plant-based protein. Protein is vital for muscle repair and helps keep you feeling satisfied and satiated long after your meal, reducing the likelihood of mid-morning cravings.
• Low in Refined Sugar (approx. 5g): By using pure maple syrup, this granola avoids refined white sugar. The natural sugars are balanced by the high fiber and protein content, leading to a more gradual energy release compared to sugary breakfast cereals.
• Source of Micronutrients: This granola is a good source of essential minerals like manganese from the oats, which is important for bone health, and magnesium from the pumpkin seeds, which plays a role in hundreds of bodily functions.

Preparation time

The process of making this granola is straightforward and relatively quick, making it a perfect recipe for a lazy weekend morning or meal prep session.

• Preparation Time: 10 minutes. This includes gathering and measuring your ingredients, mixing the dry components, whisking the wet ones, and combining them all together.
• Cooking Time: 30-40 minutes. This is the hands-off baking time in the oven, with a quick stir halfway through.
• Cooling Time: 1 hour (minimum). While not active time, this is a crucial and non-negotiable step for achieving the best texture.
• Total Time: Approximately 1 hour and 50 minutes from start to finish.

How to Serve

This Cinnamon Nut Granola is incredibly versatile. Here are some of our favorite ways to enjoy it, from a simple breakfast to a decadent dessert topping.

• Classic Granola Bowl:
  • With Milk: The most traditional way. Pour your favorite milk (dairy or plant-based like almond, oat, or soy) over a bowl of granola for a quick and satisfying breakfast cereal.
  • With Yogurt: Create a beautiful and nutritious parfait. Layer the granola with thick Greek yogurt and fresh berries in a glass. The contrast between the creamy yogurt, crunchy granola, and juicy fruit is delightful.
  • On a Smoothie Bowl: Sprinkle a generous amount over a thick smoothie bowl. It adds a much-needed crunchy texture to the smooth base and makes the meal more filling and visually appealing.
• As a Nutritious Snack:
  • By the Handful: Keep a small container in your bag for a healthy, energy-boosting snack to combat midday slumps. It’s far more nutritious than a candy bar or a bag of chips.
  • Trail Mix: Mix the granola with extra nuts, seeds, and some dark chocolate chips to create a custom, high-energy trail mix perfect for hiking or long days on the go.
• As a Creative Topping:
  • On Baked Fruit: Sprinkle over baked apples or pears before serving. The warm, soft fruit with the crunchy, spiced topping is a match made in heaven.
  • For Ice Cream or Pudding: Use it as a crunchy topping for a scoop of vanilla bean ice cream, chocolate pudding, or a creamy chia seed pudding to add texture and flavor.
  • On Salads: For a surprising and delicious twist, sprinkle a small amount over a salad, especially one with fruit elements like apples or pears and a vinaigrette dressing.

Additional tips

Master the art of granola-making with these eight expert tips designed to help you perfect your batch and customize it to your liking.

1. For Maximum Clusters, Don’t Move It: The secret to achieving those large, bakery-style granola clusters is twofold. First, press the raw granola mixture firmly onto the baking sheet before it goes into the oven. Second, and most importantly, after you remove the granola from the oven, let it cool completely without touching it. Don’t stir it, don’t break it up, don’t even look at it too hard! Let it sit on the pan for at least an hour. The cooling process allows the melted sugars and oils to solidify, acting as the “glue” that holds the clusters together.
2. Customize Your Spice Blend: While cinnamon is the star, don’t be afraid to experiment with other warm spices. For a deeper, more complex flavor, try adding ¼ teaspoon of nutmeg, a pinch of ground cloves, or a ½ teaspoon of ground ginger or cardamom to the cinnamon. You can even add a tablespoon of unsweetened cocoa powder for a rich, chocolatey version.
3. The Dried Fruit Rule: Add It Last: Never bake your dried fruit with the granola. The intense heat of the oven will cause the sugars in the fruit to burn, making them rock-hard and bitter. Always wait until the granola has been baked and is completely cool before gently stirring in your choice of raisins, dried cranberries, chopped dates, or apricots.
4. Rotate Your Pan for Even Baking: Every oven has hot spots. To ensure your granola bakes to a uniform golden brown, rotate the baking sheet 180 degrees when you stir the granola halfway through the cooking time. This simple step prevents one side from browning much faster than the other.
5. Sweetener Science: Honey vs. Maple Syrup: While both are excellent natural sweeteners, they behave slightly differently. Maple syrup tends to create a lighter, crispier granola. Honey, being thicker and stickier, often results in denser, chewier clusters. If using honey, you may want to lower your oven temperature slightly, as it can be more prone to burning.
6. Don’t Crowd the Pan: It can be tempting to pile all the granola onto one pan, but this is a common mistake. If the granola is too crowded, it will steam rather than toast, resulting in a soft and soggy final product. If you are doubling the recipe, use two separate baking sheets and rotate them between the upper and lower racks of your oven halfway through baking.
7. Proper Storage is Key to Longevity: To maintain that perfect crunch, store your finished granola in a completely airtight container at room temperature. A large glass mason jar with a tight-fitting lid is ideal, as it’s non-porous and looks beautiful on the counter. Keep it away from direct sunlight and heat. Stored properly, your homemade granola will stay fresh and crunchy for up to three weeks.
8. Make it a Memorable Gift: This Cinnamon Nut Granola makes a wonderful, heartfelt gift. Pack it into decorative jars, tie a ribbon around the lid, and attach a handwritten tag with the ingredients and some serving suggestions. It’s a thoughtful and delicious present for holidays, housewarmings, or just as a thank-you to a friend.

FAQ section

Here are answers to some of the most frequently asked questions about making homemade granola, helping you troubleshoot any issues and perfect your technique.

1. Why isn’t my granola crunchy?
This is the most common issue and usually has a few causes. First, you may not have baked it long enough. The granola should be a deep golden brown. Second, you might have crowded the pan, causing the granola to steam instead of roast. Spread it in a thin layer. Most importantly, you must let it cool completely on the baking sheet without stirring. This is when the magic happens and the granola hardens into a crisp texture.

2. Can I make this recipe gluten-free?
Absolutely! The recipe is naturally close to being gluten-free. The only ingredient you need to be careful with is the oats. While oats are inherently gluten-free, they are often processed in facilities that also handle wheat, leading to cross-contamination. To ensure your granola is 100% gluten-free, simply purchase oats that are specifically labeled and certified as “Gluten-Free.”

3. Is it possible to make this granola nut-free?
Yes, you can easily adapt this recipe for a nut-free version. Simply replace the 1 ½ cups of mixed nuts with an equal amount of raw seeds. A combination of sunflower seeds and extra pumpkin seeds works wonderfully. You could also add some puffed quinoa or rice cereal (after baking) to add more volume and crunch. Be sure to use a nut-free vanilla extract as well.

4. How long will my homemade granola last?
When stored correctly in an airtight container at room temperature and away from direct sunlight, your homemade Cinnamon Nut Granola will stay fresh, crunchy, and delicious for about 2 to 3 weeks. If you live in a very humid climate, it may lose its crunch a bit faster. You can always refresh slightly soft granola by spreading it on a baking sheet and toasting it in the oven at 300°F (150°C) for 5-7 minutes.

5. Can I reduce the amount of oil or sweetener in the recipe?
You can, but it will change the final result. The coconut oil is essential for making the granola crispy and golden. The maple syrup not only adds sweetness but is also the primary binding agent that helps form the crunchy clusters. If you reduce them too much, you may end up with a drier, looser, and less flavorful product that resembles muesli more than granola. If you do reduce them, start by cutting back by just a tablespoon or two.

6. What are the best kind of oats to use for granola?
Old-fashioned rolled oats are the gold standard for granola. They have the perfect thickness and texture to become toasty and crisp while maintaining a slight chewiness. Instant or quick-cooking oats are too thin and will result in a powdery, less substantial texture. Steel-cut oats are too thick and hard and will not cook properly with this method, resulting in an unpleasantly hard and raw-tasting granola.

7. My granola tastes a little bland. How can I add more flavor?
This recipe is a great base for customization. If you want a more potent flavor, don’t be shy with the spices—increase the cinnamon or add other complementary spices like nutmeg or cardamom. Ensure you are not forgetting the salt, as it’s crucial for enhancing all the other flavors. A little bit of orange or lemon zest added to the wet ingredients can also brighten the flavor profile significantly.

8. Can I add chocolate to this granola?
Of course! Chocolate makes a wonderful addition. The key is to add it at the right time. Wait until the granola has baked and is completely cool before stirring in your chocolate chips or chunks. If you add them while the granola is still warm, they will melt and create a messy (though still delicious) result. Dark chocolate chips, milk chocolate chunks, or even white chocolate chips all work well.

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