Vanilla Cinnamon Granola
This vanilla cinnamon granola uses rolled oats, pumpkin seeds, and sunflower seeds. It’s lightly sweetened with maple syrup and gets its flavour from vanilla and cinnamon. Baking it in a thin layer makes it crisp and golden, and the seeds add crunch. The recipe makes a small batch, with about 15g per serving.
Nutrition
- Calories 74kcal 409kcal
- Fat 2.9g 15.7g
- Carbs 9.1g 49.9g
- Protein 2.3g 12.5g
- Fibre 1.5g 8.1g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I prefer making granola in small batches since I mostly use it as a topping, not as a full bowl. The oats and seeds add a nice crunch, and the maple syrup gives just enough sweetness without being too much. A 15g scoop is easy to sprinkle over breakfast, and the simple vanilla and cinnamon flavour goes well with fruit, yoghurt, chocolate, or nut butter.
Tips and Variations
- Use certified gluten-free rolled oats if you need the granola to be gluten-free.
- Swap either type of seed for the same weight of chopped almonds, hazelnuts or pecans.
- Use a mild olive oil so it does not overpower the vanilla and cinnamon.
- Add a small pinch of ground ginger or cardamom for a warmer flavour.
- Stir through toasted coconut flakes once the granola has cooled rather than baking them with the oats.
- Add a little finely grated orange zest before baking for a citrus note.
- For larger clusters, press the mixture lightly onto the tray and avoid stirring it more than necessary.
- Sprinkle around 15g over yoghurt, overnight oats, smoothie bowls or warm fruit just before serving.
Meal Storage
You don’t need to refrigerate the granola. Once it’s fully cool, store it in an airtight jar or container in a cool, dry spot for up to 2 weeks. Make sure it’s completely cool before sealing, so moisture doesn’t make it soft.
Freezer tips
You can freeze the cooled granola in a sealed freezer bag or airtight container for up to 3 months. Try to squeeze out as much air as you can before sealing to keep it crunchy.
Let the amount you need thaw at room temperature while it’s still covered, so it doesn’t get soft from condensation. You usually don’t need to reheat it, but if it’s lost some crunch, you can warm it in the oven for a few minutes and let it cool again before serving.
Frequently Asked Questions
Yes, although quick oats have smaller flakes and will give you a finer granola with fewer distinct clusters. They may also brown more quickly, so check the granola towards the end of baking.
Yes. Replace the maple syrup with the same weight of honey. The finished granola may taste and feel slightly different.
You can leave out the olive oil, but the granola is likely to be drier and may not brown or crisp as evenly.
Spread it in a thin, even layer and allow it to cool completely on the baking tray before storing it. Granola often feels slightly soft straight from the oven and becomes crisp as it cools.
The recipe contains no nuts as written. If you are making it for someone with a nut allergy, check the labels of the oats, seeds and other ingredients for possible cross-contamination.
Closing Note
This granola is handy to keep in a jar for when you want some extra crunch on your breakfast. The mild vanilla and cinnamon flavour works well with all kinds of fruit and yoghurt. Once it’s cooled, try sprinkling it over this açaí bowl with blueberries and banana.
- 🍃 Lighter
- ⏱️ Ready in 30
- 🍞 Lower Carb
- 🧊 Freezer Friendly
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