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You know what? This cinnamon maple granola is my kind of comfort food. I mix it up all year round once breakfast rolls in. It's a breeze with stuff you probably already have in the cupboard. The house smells better than your favorite bakery while it’s baking. It’s got that crispy snap and every bite tastes like a big warm cinnamon hug with maple. Honestly, it’s tough not to snack on it straight from the pan.
The first time I made this was for a lazy weekend brunch. It was gone way before anything else. Now, I always stash a jar, so my kids have a quick snack waiting after school.
Cozy Ingredients
- Pure maple syrup: Pops in sweet maple flavor that makes this shine. Dark or amber works best if you want bold taste.
- Vegetable oil: Lets all the bits toast up crisp and pile into clumps. Pick something with almost no flavor so the cinnamon stands out.
- Old fashioned oats: These give it chewy goodness and help big chunks hold together. Skip the quick oats so you get better crunch.
- Vanilla extract: Rounds things out and smells amazing. Real vanilla is great, but you can use what’s on hand.
- Light brown sugar: Sends it over the top with a touch of caramel taste. Grab the freshest you’ve got so it stirs in smoothly.
- Cinnamon: Makes every bite feel cozy. Try Saigon cinnamon for extra punch if you’re into bold flavor.
Simple Steps
- Let it cool then break it up:
- When it comes out of the oven, don’t mess with it. Give it 45 minutes at least so it firms up and you can snap it apart into the sizes you like.
- Bake till golden:
- Pop the tray in your oven set at 325 and let it go for 35 to 40 minutes. Your kitchen will smell awesome, and you’ll know it’s done when everything’s golden all over.
- Press the oats flat:
- Once everything’s mixed, dump it onto your baking sheet and use a spatula to press it out into one flat slab. The more you press, the chunkier the pieces when it bakes.
- Line your pan:
- Grab parchment or a silicone mat for your baking tray. This way, nothing sticks and the granola lifts right off so you get nice clusters instead of crumbs.
- Mix everything together:
- Get a big bowl and toss in the oats, brown sugar, cinnamon, oil, maple syrup, and vanilla. Stir it up gently so all the oats get slick and coated. That’s how you get max flavor and crunch in every bite.
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All those big, crunchy hunks—those are my favorite part. Sometimes my little one and I hover by the tray just snapping off any messy bits with the most cinnamon while we wait for it to cool. Best snack ever.
Storing Tips
Don’t pop the lid on till every bit is cool. Then scoop it into something airtight and leave it in your cupboard or on the counter. It’ll taste fresh for about two weeks, maybe a bit more. Want to keep it even longer? Just freeze it for a month and let it thaw before eating.
Swaps & Tweaks
Use coconut oil or olive oil if you want a fun twist or richer flavor. No maple? Drizzle in honey—it’ll be a touch less crispy but still tasty. Coconut sugar or dark brown sugar both work fine if that’s what’s in your kitchen.
How to Serve It
My go-to is tossing it onto thick Greek yogurt or doing layers with berries like a parfait. Pour in some cold milk for a fast breakfast, or bag a handful before a hike to munch along the way.
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Fun Backstory
Granola started popping up in American breakfast routines during the 1970s but actually goes way back to health food days in Victorian times. The mix of cinnamon and maple is a classic in the States, making this super familiar and comforting any time you make it.
Frequently Asked Questions
- → Any tips for that crunchy texture?
Once you've spread out your mix, press it down and don’t move it at all while it bakes or even while it cools so you get those thick, crispy pieces.
- → Are other syrups okay besides maple?
Agave or honey totally work if maple syrup isn’t your thing, but you might notice a little change in taste or chew.
- → What's the best way to keep it crispy?
Pop your cooled granola into a sealed jar and leave it at room temp. It stays fresh and snappy for a good two weeks.
- → How can I switch things up in this granola?
If you’re into more crunch or chew, mix in seeds, nuts, or fruit after baking so they don’t end up burned.
- → Is this safe for gluten-free eaters?
Definitely—just double-check you're using oats that say gluten-free on the label.
- → Can coconut oil swap for veggie oil?
Sure thing! Melted coconut oil will swap right in and add a little hint of coconut goodness.