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 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
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 homemade 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 homemade 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
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
Food to Live Organic Coconut Sugar
Tools Needed
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)
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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.
Video
Notes
Nutrition
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