MAKE AHEAD SNACK: Cinnamon + Maple Granola


One of the staples in my house is cinnamon + maple granola.  My fiance and I eat this at least a few times a week and it's easy to prep before hand and eat on the go!  Here are some of my favorite ways to enjoy this granola:

  • Over fruit and greek yogurt + a little agave to top
  • Topping for my morning quinoa
  • With some almond milk as a mini cereal
  • Plain . . . as a quick snack

Check out the recipe at the bottom and I promise you will be addicted!

Granola (makes 5 cups)

Print Recipe HERE


  • 2 cups (300 grams) gluten-free rolled oats
  • 1 cup (75 grams) almonds
  • 1 cup cashews
  • 1/2 cup (45 grams) raw sunflower seeds
  • 1/2 cup (45 grams) raw pumpkin seeds
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 1/2 cup (120 ml) pure maple syrup


  1. Preheat oven to 325 degrees and place rack in the center of the oven and line a baking sheet with parchment paper.
  2. In a large bowl combine the rolled oats, nuts, seeds, ground cinnamon, and salt.
  3. In a small bowl, stir together the oil and maple syrup.
  4. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid.
  5. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until goldenbrown, stirring occasionally so the mixture browns evenly.
  6. Place on a wire rack to cool.  It may be sticky at first, but it will become crisp and dry as it cools.  Once the granola has cooled completely you can add a variety of dried fruits.

Store in an airtight container in the refrigerator. It will keep for several weeks.