Mimi's Organic Eats » Breakfast & Brunch Recipes » Maple Cinnamon Olive Oil Granola

Maple Cinnamon Olive Oil Granola

Maple Cinnamon Olive Oil Granola is a naturally sweet, lightly spiced, incredibly crunchy granola that transforms breakfast into a treat! Serve it with milk, yogurt, or just grab clusters by the handful for an easy snack.

If you love making granola as much as I do, be sure to check out some of my other favorite recipes like my Chocolate Olive Oil Honey Granola, Coconut Chocolate Chip Granola, or my Vanilla Cranberry Granola.

maple cinnamon olive oil granola

Why You'll Love This Recipe

You will love this Maple Cinnamon Olive Oil Granola because it combines the natural sweetness of maple syrup, the warm spice of cinnamon, and the richness of olive oil for the perfect low sugar, insanely delicious, crunchy breakfast granola! This homemade granola with olive oil is a gut healthy way to enjoy this crunchy and delicious cereal.

I use a mix of extra virgin olive oil, honey, and maple syrup to make this Maple Cinnamon Olive Oil Granola. This combination makes an incredibly crunchy and delicious granola that clusters up insanely well (watch my video below!). This homemade granola with olive oil uses coconut sugar, and it’s filled with healthy fats from olive oil and coconut. I cannot get enough of this granola, whether I am enjoying with in a big bowl with milk or by the handful as a snack!

maple cinnamon olive oil granola

Ingredients for Maple Cinnamon Olive Oil Granola

Organic Rolled Oats

Food to Live Organic Unsweetened Wide Flake Coconut

Food to Live Organic Unsweetened Fine Shredded Coconut

Food to Live Organic Roasted & Salted Pumpkin Seeds

Frontier Co-Op Organic Korintje Cinnamon

Carapelli Organic Extra Virgin Olive Oil

Organic Raw Honey

Food to Live Organic Coconut Sugar

Organic Maple Syrup

Frontier Co-Op Fine Sea Salt

Tools Needed

Digital Food Scale

Small Pot

Mixing Bowl

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

maple cinnamon olive oil granola

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How to Make Maple Cinnamon Olive Oil Granola

Step 1

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Step 2

In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, and cinnamon. Mix together.

Step 3

In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. Continue to cook and stir until the sugar has dissolved. Remove from the heat. Add the salt into the olive oil mixture and stir to combine completely.

Step 4

Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.

Step 5

Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions!).

maple cinnamon olive oil granola

Tips for Maple Cinnamon Honey Granola

• Use parchment paper! This granola hardens so well, which is part of why it clusters up so good. But having parchment paper on your baking sheet will help incredibly for this type of bake. My favorite nontoxic parchment paper is from Kana, make sure to use code MIMIBAKES for 10% off your order!

• I use olive oil in this granola, but if you want to use coconut oil, I’m sure it would be delicious too. I haven’t tested with coconut oil, but I think it would bake up just the same.

• I use pumpkin seeds but if you don’t have them or want to use something else, you could substitute them for almonds or walnuts and that would also be delicious!

• The granola will look wet when it comes out of the oven, that’s okay, just let it cool completely on the baking sheet and it will harden incredibly well!

• Make sure to let granola cool completely before breaking it up. I like to bake granola at night, let it cool overnight, and then break it up in the morning.

• Store granola in an airtight container for up to 1 month. I use an airtight cookie jar and keep mine in the pantry.

maple cinnamon olive oil granola

FAQ's

Can I use another kind of oil?

I haven't tested this recipe with another kind of oil, but I'm confident that coconut oil, avocado oil, or even canola oil would all work just the same.

Can I add nuts into this granola?

If you want to add nuts into this granola it would also be delicious. I'd recommend almonds or pecans. Try adding 113 grams (4 ounces) of nuts. Make sure you are using raw nuts and not roasted nuts.

How should I store homemade granola?

Store this homemade in an airtight container in your pantry for up to 1 month.

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

maple cinnamon olive oil granola

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maple cinnamon olive oil granola

Maple Cinnamon Olive Oil Granola

Mimi Council
Incredibly crunchy clusters studded with coconut and pumpkin seeds make up this Maple Cinnamon Olive Oil Granola. Enjoy with milk or by the handful!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Makes 8 cups
Calories 506 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  • In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, and cinnamon. Mix together.
  • In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. Continue to cook and stir until the sugar has dissolved. Remove from the heat.
  • Add the salt into the olive oil mixture and stir to combine completely.
  • Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
  • Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet.
  • Store in an airtight container for up to 1 month.

Video

YouTube video

Notes

High Altitude — Bake at 325°F for 20 minutes, remove from the oven and stir to rotate granola, bake again for 15 minutes or until the oats look dark golden.

Nutrition

Calories: 506kcalCarbohydrates: 54gProtein: 8gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gSodium: 170mgPotassium: 314mgFiber: 8gSugar: 23gVitamin A: 4IUVitamin C: 1mgCalcium: 44mgIron: 3mg
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  1. Pingback: Chocolate Peppermint Olive Oil Granola | Mimi's Organic Eats

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