Packed with oats, nuts, seeds and the fragrant sweetness of maple syrup, this Maple Cinnamon Granola is a healthy and a wonderful way to start the day.
I grew up in a family of breakfast eaters. Like my Mum, as soon as I am awake I am starving and need to fuel my body for the start of the day.
My husband on the other hand rarely eats breakfast – I don’t count his morning heart starter coffee as breakfast. The exception is if we go out for breakfast, in which case he has a big fry up.
I couldn’t fathom skipping breakfast each day. My stomach would rumble, grumble and make endless demands until I filled it with something. However, while I’m a definite breakfast eater, I’m not a big breakfast eater.
The usual scenario used to be two slices of toast with a cup of tea. Granted, it wasn’t particularly nutritious, but it was enough to satisfy me until lunch time.
Lately, though I’ve been exploring different breakfast options and my favourites are a bowl of granola topped with fresh berries or toast topped with avocado, slow roasted tomatoes and feta.
Both are delicious in their own way, but granola is the no-brainer that, even in a half asleep state, I can put together. It also has the added bonus of the crunch helping to wake me up on those mornings I’m a little slow to get started.
This Maple Cinnamon Granola is a variation of my Honey Nut Granola. Packed with oats, nuts, seeds and the fragrant sweetness of maple syrup, it’s delicious, healthy and a wonderful way to start the day. Handfuls of it also make a wonderful snack between meals.
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Maple Cinnamon Granola recipe
- 2 cups of rolled oats
- 1/3 cup pecans roughly chopped
- 1/4 cup pistachios roughly chopped
- 1/4 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 1 1/2 tsp ground cinnamon
- tsp ¼ sea salt flakes
- 2/3 cup maple syrup
- 2 tbs coconut oil melted
- 1/3- 1/2 cup dried cranberries sultanas or other dried fruit (optional)
- Preheat the oven to 120 Celsius (250 Fahrenheit) and place the oats, nuts, seeds, salt flakes and cinnamon in a bowl. Toss to combine. Add the maple syrup and coconut oil and toss to combine, making sure everything is evenly coated.
- Spread the mixture out on a tray lined with baking paper and bake for 1 hour, stirring every 30 minutes or so to ensure the mixture browns evenly. When golden leave to cool. Add the cranberries, if using, and store in air tight jars.