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Cinnamon Granola Recipe

Granola in a bowl with yogurt and fruit.
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Rolled oats and crispy rice cereal give this cinnamon granola a light and crunchy texture that's a game changer. Trust me, you'll never make granola with just oats again! 

Ingredients

Units Scale
  • 2 1/2 cups rolled oats (also called old fashioned oats)
  • 1 1/2 cups Rice Krispies cereal, or any similar generic crispy rice cereal
  • 1 cup raw nuts, chopped (try my favorites, almonds or pecans)
  • 1/3 cup sunflower oil or unsalted butter
  • 1/3 cup brown sugar, lightly packed
  • 1/4 cup pure maple syrup
  • 2 teaspoons cinnamon
  • 3/4 teaspoon table salt

Instructions

  1. Heat the oven to 300F. 
  2. In a small bowl mix together the oil or butter with the brown sugar. Microwave for 35 seconds. If using butter, make sure the butter melts completely. 
  3. Mix in the maple syrup, cinnamon and salt. 
  4. In a larger bowl, combine the oats, cereal and nuts.
  5. Pour the wet ingredients over the oats, cereal and nuts mixing really well to completely coat the oats. 
  6. Spread the granola out evenly on a large rimmed baking sheet. (17x12)
  7. Bake for 50 minutes. Do NOT stir! Just leave the granola alone to bake into toasted perfection. The granola should be nicely browned, but definitely not burnt. If you start smelling burnt oats at the 45 minute mark, you can take it out early. 
  8. Let the granola cool completely before touching or eating it. This will take close to an hour.
  9. Loosen with a spatula and store in an airtight container.

Notes

You can change the ratio of oats and cereal, for example using 2 cups oats and 2 cups cereal. The fewer oats that are used, the lighter and the crunchier the texture will be. 

You can use any type of nut, or leave the nuts out completely. Just make sure to use raw (un-toasted) nuts. 

I store my granola in a sealed glass jar on the kitchen counter or in my pantry. I find that it tastes best if eaten within 7 to 10 days, after that it starts tasting slightly stale. To keep the granola fresh longer, keep it in the refrigerator (up to 3 weeks) or freezer (up to 3 months).

Coconut oil can be used in place of oil or butter, but it will give the granola a slightly coconut flavor. 

If you want to add dried fruit or coconut, wait to add it until after the granola has baked and cooled. Otherwise it will burn in the oven. 

Find it online: https://www.kitchenskip.com/cinnamon-granola/