Cinnamon Nut Granola

My very favorite breakfast items are those that can be prepped ahead, are quick to reheat or don’t require any cooking the morning of, fill me up for a few hours and provide nourishment. Luckily, my homemade cinnamon nut granola checks all of the boxes.

It takes less than 5 minutes to mix together the concoction, then it slow roasts for an hour at a low temp. It has cinnamon, maple or honey, oats, oil, nuts and salt. You can make a small or giant batch and keep it in containers and in the morning, toss it with some milk or yogurt and berries for a quick and easy breakfast that totally satisfies.

If you don’t have time to make your own granola, though, there are some really great brands out there that are also made with simple, nourishing ingredients. I just suggest reading the label to see what the granola is comprised of and the nutrition facts. I look for those that are lower in sugar and I also love those that have added protein (increased satiety!).

Either way, granola makes for a great breakfast on those hectic days.

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Cinnamon Nut Granola

  • Author: Julie Andrews
  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 65 mins
  • Yield: Serves 8 1x
  • Category: Breakfast, Snack
  • Method: Baking


A simple homemade granola with just a few simple ingredients.


  • ¼ cup honey or maple syrup
  • ¼ cup oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher or sea salt
  • 2 cups old-fashioned rolled oats
  • 1 cup chopped almonds or walnuts


  1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk together honey or maple syrup, oil, cinnamon and salt. Stir in oats and nuts until combined. Spread granola mixture onto the prepared baking sheet and press down into one solid sheet.
  3. Bake 1 hour or until lightly toasted. Let completely cool, then break into clusters.


Cooking Tip: Use coconut oil for bigger granola clusters; use avocado or another liquid oil for smaller granola clusters.

Serving Tip: Serve with yogurt or milk and berries.


  • Serving Size: 1/8 of recipe
  • Calories: 259
  • Sugar: 5g
  • Sodium: 35mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg


  1. Lisa Murphy on November 1, 2019 at 1:38 pm

    This is very similar to the recipe I use almost every week! Except I make my granola in the skillet. I put the oil and maple syrup in a skillet over medium heat, add the nuts to toast and then the oats. Its done in about 5 minutes. Perfect breakfast with some fruit and plain yogurt. I’ll try it in the oven this weekend.

    • Julie Andrews on November 1, 2019 at 8:16 pm

      That is such a fabulous idea, Lisa. I’ve never made it in the skillet and I’m inspired to try it! Love it with some yogurt and berries… 🙂

  2. Rose Ivey on December 17, 2019 at 1:23 pm

    This sounds delicious and very easy! I would definitely use the coconut oil and honey in place of the “regular oil” and maple syrup. Any idea on what could replace the oats to decrease the high carbs and/or increase the fiber?

    • Julie Andrews on December 17, 2019 at 1:49 pm

      Thanks, Rose! I would actually suggest using avocado oil rather than coconut – avocado oil is rich in monounsaturated fats which research shows can help increase our HDL (good) cholesterol; I use coconut oil sometimes, but not as my regular cooking oil (my other fave is EVOO). As far as fiber, oats are naturally very high in fiber and research shows they can help lower cholesterol specifically because of the soluble fiber content. If you want to bulk up the fiber in this, you could add a few tablespoons of ground flax (this will also add a bit of omega 3). If you’re strictly looking for lower carb, almond flour would be a good option but you’d have to play around with the recipe, as almond flour behaves differently in baking than flour and oats; it may need an extra egg.

  3. Tom Moran on December 18, 2019 at 10:57 am

    Excited to try this – I love Granola, especially to add a crunch to overnight oats or oatmeal, but even the “healthy” store-bought options have lots of sugar.

    Is the “oil” in the recipe what drives the 5g of cholesterol?

    • Julie Andrews on December 18, 2019 at 11:28 am

      Hi Tom, I agree on adding crunch and the sugar content in some commercial granolas. This is easy to make and can be made with items most of us have in the pantry! As far as cholesterol, that was actually a typo – I went back and checked the nutrition facts and it should be 0mg of cholesterol. Great catch!

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