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White scoop with strawberry yogurt, cinnamon granola and blackberries on the side.

Cinnamon Lover's Granola

Yield: 36 servings (about 9-10 cups granola)
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

Granola:

  • 6 cups (600 g) old-fashioned rolled oats
  • ½ cup (106 g) packed light or dark brown sugar (see note)
  • 1 cup (120 g) finely chopped nuts (I use pecans)
  • ¼ cup (33 g) ground flaxseed (optional)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon coarse, kosher salt (use 1/2 teaspoon if using table salt)

Syrup:

  • ½ cup (98 g) neutral-flavored oil or melted coconut oil
  • ½ cup (163 g) honey
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 325 degrees F. Line two half sheet pans with parchment paper and set aside. (See note below for baking both pans at once.)
  • In a large bowl, combine all of the granola ingredients and toss or stir to evenly combine.
  • In a liquid measuring cup or medium bowl, whisk together the oil, honey and vanilla until well-combined.
  • Pour the syrup over the granola ingredients and stir until all the ingredients are evenly coated.
  • Scrape half of the mixture onto each sheet pan. Spread into an even layer.
  • Bake the granola for 15-25 minutes, stirring once or twice and rotating pans halfway through. Add additional time, if needed.
  • Let the granola rest on the cookie sheet without stirring to cool completely. Once cooled, scrape off the pan into pieces and store in an airtight container. The granola will keep at room temperature, well-covered, for several weeks.

Notes

Flaxseed: you can leave this out and/or substitute with hemp hearts, peanut butter powder, or another 1/4 cup high fiber/high protein add-in.
Brown Sugar: if you want the granola a bit sweeter, increase the brown sugar by 1/4 cup or so.
Sheet Pan: If you are baking the granola on two sheet pans, either bake them in separate batches, or place oven racks six inches apart in the oven and bake the sheet pans at the same time, making sure to rotate the sheet pans each time you stir the granola to prevent the granola from cooking too fast.