Maple Cinnamon Olive Oil Granola
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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 organic 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.
Table of Contents
This Maple Cinnamon Olive Oil Granola is a healthy granola made with olive oil instead of the traditional seed oils that you would find in most store bought granolas! Seed oils include canola oil, sunflower, and safflower oil which are common in store bought granola. But, you can skip these completely when you make your own organic granola at home!
The rich, earthy notes of extra virgin olive oil complement the natural sweetness of pure maple syrup, creating a beautifully balanced base. Rolled oats, coconut flakes, pumpkin seeds, and a sprinkle of cinnamon come together to form golden, crispy clusters that are lightly spiced and irresistibly crispy! This granola is so crunchy, so you if are a fan of crispy granola that you can also eat as a snack, this is it!
Enjoy this healthy granola sprinkled over yogurt, with milk (my favorite way), as a crunchy topping for smoothie bowls, or just by the handful. You can even toss in dried fruits or nuts after it's baked for added variety. Thhis Maple Cinnamon Olive Oil Granola is a simple, satisfying snack that brings cozy, homemade comfort to every bite.
Why You'll Love This Recipe
Naturally Sweet: 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 healthy granola with olive oil is a gut healthy way to enjoy this crunchy and delicious cereal.
Healthy Fat: I use a mix of extra virgin olive oil, honey, and maple syrup to make this Maple Cinnamon Olive Oil Granola. This organic granola with olive oil uses coconut sugar, and it’s filled with healthy fats from olive oil and coconut.
Crunchy AF: This combination makes an incredibly crunchy and delicious granola that clusters up insanely well (watch my video below!). 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!
Ingredients & Health Benefits
- Coconut: I use organic unsweetened wide flake coconut and fine shredded coconut. Unsweetened is key here as we are adding sugar. Coconut has healthy fat, copper, iron and more.
- Rolled Oats: I use organic rolled oats, which are rich in fiber. If you are gluten free, just be sure to use gluten free oats.
- Pumpkin Seeds: These offer great texture in this organic granola as well as the added health benefits of zinc, omega-3s, fiber, and more. I use organic roasted and salted pumpkin seeds.
- EVOO: Organic extra virgin olive oil is a heart healthy fat that's anti inflammatory. It also has vitamin E, K and more. This is such a better option than canola oil, sunflower or safflower oil which are all seed oils and what is found in most all store bought granola.
- Honey: I use organic raw honey which is antimicrobial and antibacterial.
- Coconut Sugar: Organic coconut sugar has a lower glycemic index than traditional cane sugar, making it a better choice for breakfast.
- Maple Syrup: I love using organic maple syrup for a natural sweetener.
- Salt: Use fine sea salt.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: You'll need a large mixing bowl to mix up the granola.
- Small Pot: I use a small pot to heat the honey, olive oil, coconut sugar, and maple syrup.
- Baking Sheet: You'll need a half sheet pan for baking this organic granola.
- Parchment Paper: Don't skip parchment paper in this recipe, it really helps the granola come off the sheet pan easily! My favorite nontoxic parchment paper is from Kana.
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Step by Step Instructions
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!).
Baker's Tips
- 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.
FAQ's
I have tested this recipe with coconut oil so you can replace the olive oil with coconut oil. I have not tested avocado oil, or canola oil, but I'm sure both of these would work just the same.
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.
Store this homemade in an airtight container in your pantry for up to 1 month.
Craving More?
Maple Cinnamon Olive Oil Granola
Ingredients
- 298 grams rolled oats
- 85 grams unsweetened wide flake coconut
- 57 grams unsweetened fine shredded coconut
- 57 grams pumpkin seeds
- 1 tablespoon ground cinnamon
- ½ cup extra virgin olive oil
- 127 grams raw honey
- 57 grams coconut sugar
- 44 grams maple syrup
- ½ teaspoon fine sea salt
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.
Notes
Nutrition
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