Cinnamon Maple Granola Crunch

This cinnamon maple granola is the kind of cozy homemade breakfast I find myself making again and again through the year It is easy to stir up with just a handful of pantry staples and whole house smells like a bakery by the time you are done With a crisp golden crunch and warm notes of cinnamon and maple in every bite it is impossible to resist grabbing handfuls for snacking too

I first threw this together for a weekend brunch and it disappeared faster than anything else on the table Now I keep a jar on hand so my kids can have a homemade snack after school

Ingredients

• Old fashioned oats: They give just the right hearty chew and sturdy clusters Choose whole rolled oats rather than quick oats for best texture
• Cinnamon: Gives warmth and depth Use Saigon cinnamon for extra flavor if you like
• Light brown sugar: For a hint of caramel sweetness Choose fresh moist sugar for easier mixing
• Pure maple syrup: Adds rich flavor and perfect sweetness Grade A amber or dark syrup works best
• Vegetable oil: Helps the granola bake up crisp and cluster together Neutral flavor so it does not overpower ingredients
• Vanilla extract: Rounds out everything with aromatic sweetness Use pure vanilla for best results

Step by Step Instructions

Combine the ingredients:

In a large mixing bowl pour in the oats cinnamon light brown sugar pure maple syrup vegetable oil and vanilla extract Stir slowly making sure every oat is evenly coated for maximum flavor and crispy clusters

Prepare the pan:

Line a large rimmed baking sheet with parchment paper or a silicone baking mat This keeps the granola from sticking and helps it come off the tray easily for breaking into clusters

Shape and flatten:

Tip the entire coated oat mixture onto your prepared sheet Use a spatula to press it firmly and evenly into a single flat layer Compressing it is the key to big crunchy clumps when it bakes

Bake the granola:

Slide the pan into a preheated oven set to 325 degrees Let it bake for 35 to 40 minutes until golden throughout and your kitchen is filled with the sweet smell of maple and cinnamon

Cool and break into clusters:

Take the tray out of the oven and do not touch it Leave it alone for at least 45 minutes This lets the granola firm up and set before you break it apart by hand into the size you like

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My favorite part is all the big crunchy clusters Sometimes my little one and I will stand at the counter and nibble at the edges while it cools trying to pick the ones with the most cinnamon

Storage Tips

Once the granola is totally cool store it in an airtight container or jar Room temperature in a pantry works best and it will stay fresh and crisp for up to two weeks If you need to keep it longer you can freeze it for up to a month just let it come to room temp before serving

Ingredient Substitutions

You can swap the vegetable oil for melted coconut oil or olive oil for a richer or more unique flavor If you do not have maple syrup honey works well though it makes the granola a bit less crisp Use coconut sugar or dark brown sugar if that is what you have on hand

Serving Suggestions

I love this granola sprinkled on top of thick Greek yogurt or layered into a parfait with berries Pour cold milk over a bowl for a comforting breakfast Or take a little along for a snack on hikes or road trips

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Cultural and Historical Notes

Homemade granola became a popular breakfast staple in American kitchens in the 1970s but the origins go way back to Victorian era health foods The combination of cinnamon and maple is especially beloved in American home cooking lending this simple recipe warmth and familiarity all year round

Frequently Asked Questions

→ How can I make the granola extra crunchy?

Press down the mixture firmly on the baking sheet before baking, and avoid stirring during baking or cooling for crisp clusters.

→ Can I substitute other sweeteners for maple syrup?

Honey or agave syrup can be used in place of maple syrup, but this may subtly change the flavor and texture.

→ How should I store cinnamon maple granola?

Store cooled granola in an airtight container at room temperature to keep it fresh and crunchy for up to two weeks.

→ What can I add to customize this granola?

Stir in dried fruit, nuts, or seeds after baking for added flavor and texture without risking burning these ingredients.

→ Is it suitable for gluten-free diets?

Use certified gluten-free oats to ensure the granola is safe for gluten-free diets.

→ Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil can be a delicious alternative, adding a subtle coconut aroma to the granola.