Name: cinnamon spice granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups rolled oats; 1 cup raw almonds, roughly chopped; 1/2 cup raw pecans, roughly chopped; 1/4 cup pumpkin seeds; 1/4 cup shredded unsweetened coconut; 1/3 cup honey; 2 tbsp pure maple syrup; 2 tbsp brown sugar, packed; 3 tbsp coconut oil, melted; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/2 tsp sea salt; 1/3 cup dried cranberries (optional)

cinnamon spice granola

Published on October 12, 2025

4.8 (245 reviews)

Save This Recipe!

Click to save for later - It only takes 2 seconds!

Prep Time

10 min

Cook Time

25 min

Servings

Why You'll Love This Recipe

✓ Warm Spice Balance: Cinnamon, nutmeg and a hint of clove create a comforting aroma that makes every bite feel like a cozy morning.

✓ Crunchy & Chewy: Toasted oats and nuts give a satisfying crunch while dried fruit adds a natural chewiness.

✓ Easy Customisation: Swap nuts, seeds, or dried fruit to match dietary needs without losing flavor.

Cinnamon Spice Granola is the perfect blend of sweet, spicy, and nutty flavors that turns an ordinary breakfast into a moment of indulgence. Made with whole‑grain oats, toasted almonds, and a fragrant cinnamon‑nutmeg mix, it delivers lasting energy and a satisfying crunch that stays fresh for days.

Whether you pour it over yogurt, serve it with milk, or snack on it straight from the jar, this granola adapts to any routine. Its natural sweetness comes from honey and maple syrup, so you avoid refined sugars while still enjoying a caramel‑like finish.

1 cup raw almonds, roughly chopped Can substitute walnuts or pecans.

½ cup pumpkin seeds Adds a subtle earthiness.

¼ cup honey Swap for maple syrup for vegan.

2 tbsp melted coconut oil Ensures even browning.

1½ tsp ground cinnamon Core spice for warmth.

¼ tsp ground nutmeg Adds depth without overpowering.

¼ tsp ground clove Just a pinch for aromatic lift.

½ cup dried cranberries Add after baking to keep them plump.

Instructions

Preheat & Mix Wet Ingredients

Preheat oven to 150°C (300°F). In a large bowl whisk together honey, melted coconut oil, cinnamon, nutmeg, clove, and a pinch of salt until smooth and glossy.

Pro Tip: Warm honey slightly to blend easier.

Combine Dry Ingredients

In a separate bowl toss rolled oats, chopped almonds, pumpkin seeds, and a drizzle of the honey‑oil mixture. Stir until every piece is evenly coated.

Pro Tip: Use your hands for the best coating.

First Bake

Spread the mixture onto a parchment‑lined baking sheet in an even layer. Bake for 15 minutes, then remove and stir to promote uniform browning.

Pro Tip: Rotate the pan halfway through for even color.

Add Fruit & Finish Baking

Sprinkle dried cranberries over the partially baked granola, return to oven, and bake another 8‑10 minutes until golden and fragrant. Watch closely to avoid burning the fruit.

Pro Tip: If you prefer extra chew, add the fruit after the bake.

Cool & Store

Let the granola cool completely on the sheet; it will crisp as it cools. Transfer to an airtight jar and store at room temperature for up to two weeks.

Pro Tip: Add a paper towel to the jar to absorb excess moisture.

Expert Tips

Tip #1: Use Toasted Oats

Lightly toast the oats in a dry pan for 3‑4 minutes before mixing; this adds an extra layer of nuttiness without extra oil.

Tip #2: Adjust Sweetness

If you prefer less sweet, cut the honey by one‑third and increase maple syrup to maintain moisture.

Tip #3: Spice Flexibility

Swap half the cinnamon for pumpkin spice for a seasonal twist; keep nutmeg and clove low to avoid overpowering.

Nutrition

Per serving (1/8 of recipe)

Calories

210 kcal

Protein

5 g

Carbs

30 g

Fat

9 g

Fiber

4 g

Sugar

12 g

Frequently Asked Questions

Yes. Substitute rolled oats with certified gluten‑free oats or a blend of quinoa flakes and rice cereal. The rest of the ingredients are naturally gluten‑free.

Store in a completely sealed container, add a dry paper towel to absorb moisture, and keep away from humid environments. Re‑bake for 5 minutes at 150°C if it softens over time.

Absolutely. Stir ¼ cup of unflavored or vanilla whey/plant protein into the wet mixture before coating the oats. Reduce honey slightly to maintain the right moisture level.