Cinnamon Pecan Granola

This granola is my oldest and most loved recipe. Everyone adores it. The nutty crunchy texture and sweet echoes of cinnamon and coconut make this the most delicious and nutritious way to start any day. The pecans and almonds provide a fantastic intake of protein, omega-3 and vitamin E. The pumpkin, sunflower and flax seeds enhance these benefits, while also boosting your intake of key minerals, such as phosphorus, magnesium and manganese. The whole grain oats are bursting with fibre and will keep you full all morning, since the body burns them slowly. Finally, the cinnamon helps to maintain steady blood sugar levels and the coconut butter makes your skin and hair beautifully clear and shiny. What more could anyone need? Add some raisins for some extra sweetness and a delicious juicy texture that bursts in your mouth and enjoy with almond milk and fresh berries. I promise this tastes better than any brought cereal or granola out there and will do a lot more for your beautiful body.

Makes one large container of granola

– 2 and a 1/2 cups of oats

– 1 cup of pecans

– 1/2 cup of almonds

– 1/2 cup of flax seeds

– 1 cup of pumpkin seeds

– 1 cup of sunflower seeds

– 1 cup of raisins

– 3 tablespoons of coconut oil

– 3 tablespoons of maple syrup

– 3 teaspoons of cinnamon

Place the pecans and almonds in a food processor and pulse for about 30 seconds so that they are partially crushed. Then add them to a large mixing bowl with all the other dry ingredients, except the raisins and cinnamon, and stir together.

Next, melt the coconut oil with the maple syrup and cinnamon on the stove, once it has dissolved into a sweet liquid add it to the dry bowl and mix well. This should form a delicious oaty nutty bowl, which is slightly sticky.

Place the mixture into a baking tray and bake for about 30-40 minutes at 180C, until crunchy. During this time you’ll need to stir the mixture to ensure that every bit of the granola gets nicely toasted and the top doesn’t burn.

Once the granola is cooked perfectly remove the tray from the oven and allow it to cool, then stir in the raisins. Store the granola in an air-tight container to keep it wonderfully fresh and crunchy.

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  • Olivia

    Just got all the ingredients for this! (Except the coconut oil-I’m super super weight concious:-)) will the nutritional benefits really deminish if I toast this once I have out it together ? I love a toasted muesli dont get me wrong but I’ve been told to keep it raw ?

    • http://ellawoodward.wordpress.com Ella Woodward

      I always bake my granola, I find it tastes a lot better that way and whilst you may not be getting quite as much nutritional benefit you’re still getting a huge amount! I hope that helps. Also maybe if you leave out coconut oil you should use a little olive oil in replacement? Enjoy!

    • victoria wilson

      can I replace the maple syrup with honey? I don’t have a very sweet tooth so I would use manuka, I can’t stand any kind of syrup!

      • ellawoodward

        Yes that should work fine!

  • Jenn

    This is delicious!! I added some dried coconut as well. Thank you for the fabulous recipe.

    • http://ellawoodward.wordpress.com Ella Woodward

      Oh I love the idea of adding some dried coconut – thank you for sharing! I’m going to try it next time :) So glad you loved the recipe too!

      • Ewa

        OMG it smells divine!!!! I also added some coconut flakes and goji berries with raisins! Omg it’s the best smell and taste ever!!! Will try not to have it all at once, Ella thanks so much! Chickpea focaccia is in the oven now :-) xxx

  • http://joyfullyjay.com JayHJay

    Can you tell me what temperature to bake this at? I am sorry if I didn’t see it there

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Jay. I’m so sorry for not making it clear enough but you bake it at 190C. Hope that helps! Enjoy :)

  • Emma

    Hey Ella,

    This is so delicious! I love love love it and is now the only granola/museli I’ll eat! It keeps me full for hours and the cinnamony crunch is really satisfying. I’ve added goyi berries into it for a bit of colour!

    Thanks so much!
    Emma

    • ellawoodward

      Hi Emma. I’m so happy to hear that you love this so much, it’s actually the first healthy recipe I ever made and I’ve been obsessed with it ever since! Love the idea of adding gojis though, will have to try that!

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  • Sanne

    Me and my boyfriend made this granola too this weekend, it is delicious! Great way to start the day with some homemade granola!

    • ellawoodward

      So glad that you both loved it, thank you! Totally agree that starting the day with homemade granola is the best :)

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  • Sezz

    Wow – this is EPIC and makes such a huge amount. This is going to be a regular make and as an added bonus it makes the kitchen smell great :-)

    • ellawoodward

      So glad that you love it! Totally agree that the smell is one of the best things about it! :)

    • Jane Taylor

      Absolutely delicious just making another batch. May I ask you whether the oven temperatures you give are for a conventional oven or a fan oven?

  • Yessica

    Hi!, this is the second time I cook this lovely cinnamon pecan granola and love it!, didn’t use the coconut oil though and is delicious. Thanks for sharing new recipes, my husband and I are becoming vegetarian and trying to eat less processed food, your recipes are easy and delicious!!

    • ellawoodward

      So great to know that it works really well without the coconut oil, thanks for sharing! Love that you and your husband are both enjoying the recipes, thank you!

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  • Michelle

    Hi Ella,

    Do you soak the nuts before using them? I prefer to do so but I’m not sure if that would change the granola?

    • ellawoodward

      Yes you can absolutely soak them, you’ll just need to put them in a dehydrator or a very low temp oven first to make them hard again!

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  • Sarah

    Hi
    I’ve just discovered your website and am keen to try your recipes, they look great! However I’ve got to mention that being gluten intolerant I haven’t been able to eat oats for a number of years (and I have tried!). Oats contain gluten so I wanted to point out that they don’t work with the “gluten free” tag.

    However, I will be trying some other of your recipes. Thanks!

    • Christina

      There are gluten free oats. All health food stores Ive been to sell them and even some regular grocery stores sell them, too. Yay. You can eat oats.

  • Sara

    This is in the oven as we speak and my whole house smells amazing! One question though, you mentioned to keep it in airtight container. Should I store it in the fridge or is it okay in the pantry? Thank you as always and love your blog!!!!

    • ellawoodward

      It’s perfect to store it in the pantry in the container! Enjoy :)

  • http://lucecannons.blogspot.com Lucy

    Ella I made this today and it was absolutely divine!! I had to adjust the times and I swapped the amply syrup for organic honey, but boy oh boy it’s good! Thanks so much for the awesome recipe; my pic before it went in the oven is on my Instagram page: lucyyspence

  • http://lucecannons.blogspot.com Lucy

    Ella I made this today and it was absolutely divine!! I had to adjust the times and I swapped the maple syrup for organic honey, but boy oh boy it’s good! Thanks so much for the awesome recipe; my pic before it went in the oven is on my Instagram page: lucyyspence

  • Hannah-Louise

    I just made this!! It’s smells as heavenly as it tastes. I didn’t have any coconut oil, so I used coconut butter and olive oil instead. Not as healthy, but sure is tasty. I also used sultanas, instead of raisins, and the results are amazing. Btw, your Stewed Breakfast Apples with Cinnamon and Ginger is now my new favourite recipe.
    XX

  • Sam

    The recipe looks great and am looking forward to making this. You mention walnuts and hazelnuts in the description but I can’t see them in the ingredients list – have the ingredients been amended? Just want to make sure I don’t miss anything out!!

    • ellawoodward

      Hi Sam. I’m so sorry, I had edited the recipe and forgotten to edit the description – all sorted now!

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  • Catherine

    Can you use manuka honey instead of maple syrup or is it too sweet? Or maybe half of each??
    Thanks…

    • ellawoodward

      Yes you could although the maple syrup is extra sticky so is really great for holding it together.
      Ella x

  • Blanche

    This might be a silly question but do you put milk on it or eat it as it is.?

    • ellawoodward

      You can have it with whatever you like – milk, yoghurt, smoothie or on its own if you prefer!

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  • emily

    Can i use walnuts instead?? or almonds?
    and how long will it last for?

    This sounds delishhhhhhh :)

    • ellawoodward

      Yes that would work fine and it should last a week or so in a sealed container.

  • Nicky

    Just made this.. My house smells great and the granola is delicious! Thanks for the recipe!

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  • Audrey

    Hey there! I just found this website and I’m so excited to start trying all your recipes! I’m Trying to lose weight so hopefully a lot of the recipes here will help with that;) and I was just gonna ask, what’s a serving size for this granola? Thanks!

    • ellawoodward

      There isn’t a specific serving size I’m afraid as sometimes I use it as a topping and sometimes in bigger portions.

  • Kim

    I found your site through my daughter. Fantastic recipes and I can wait to try them. Is there a print version where I can click to print so I don’t have to print the whole page? Thanks

    • ellawoodward

      Hi Kim,
      Unfortunately I think you may have to look at your printing settings for this as I don’t have a separate printer friendly version!

  • Natasha

    How long would this granola stay fresh in a sealed container?
    Thanks,
    Natasha

    • ellawoodward

      It should last around a week

  • Jessica

    I added some cocoa to the liquid mixture before combining it with the dry ingredients… chocolate granola. Eating some uncooked right now with almond milk. SO yummy :) great recipe, thank you!

    • ellawoodward

      Yummm!

  • http://www.nu-red.blogspot.com Nu Doran

    Cant wait to try this! Going to use agave nectar though as a sweetener as i’m on a restrictive no refined sugar diet :) really looking forward to a more exciting breakfast. Love your website thank you for sharing!

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  • Shelley

    I am grain intolerant, any idea what I could use instead of the oats? Thanks

    • http://www.photosandthecity.com Ursula

      I used buckweat flakes last time :)

  • Dagmar Upton

    very delicious, in my oven I bake it only 20minut.

  • Andy

    Just made this yesterday. So easy and tasty!! Much nicer than shop bought cereals Thanks Ella :-)

  • Jackie

    A similar recipe appears in Susan Jane White’s cookbook, however she recommends only baking the mixture at 170°C for 17-20 mins to avoid the oats and nuts turning brown and tasting bitter.

  • Kriket Broadhurst

    Yum, this is so tasty, also made the Nutella and protein balls. Love how simple, yet how tasty these recipes are! Thanks for the inspiration.

  • Tash Wilson

    Just made this and think it needs to be a bit sweeter for me and my family…is there anything I can add now after it’s been cooked and everything to make it taste sweeter?

  • ellawoodward

    I’m not too sure as haven’t tried to sweeten it before – perhaps add a drizzle of sweetener to it when you eat it

  • Isabela

    Ella, firstly I love this recipe, I just ended my container and Im ready to do another one! 2 questions for you: How many grams of granola do you normally eat in the breakfast? And do you substitute the granola for smoothies or you can eat both granola and smoothie for breakfast? Thank you!!

  • ellawoodward

    I really don’t weigh it at all, it really depends what I am having it with and how hungry I am! I love granola with a smoothie bowl!

  • Maham

    In the video you mention that this granola can last upto 3-4 months while in the comments here you mention that they can last upto a week. So if you could clarify about that. Thankyou :)

  • ellawoodward

    I keep mine for a long time in a sealed container but I like to say a week in case people don’t store it in the same way that I do!

  • ellenn

    Your recipes look delicious, but I never use oils or coconut of any kind. I get my healthy fats from nuts, seeds and avocados as prescribed by Joel Fuhrman, M.D. I have noticed that you use coconut oil a lot. How could I substitute nuts or seeds for it? Thanks.

  • ellawoodward

    Hi ellen, I do use coconut oil a lot as it’s a total superfood and I personally love it. I understand if it doesn’t work for you though :) in my recipes I often use it for the specific sweetness or stickiness, so sometimes nut butters (almond, cashew or tahini) can work as a substitute or other oils (olive) or other sticky beauties (dates, figs etc). Hope that helps somewhat! Ella :) x

  • Ciara Gallagher

    Hi can I use something in place of the pecans.

    • ellawoodward

      Yes, a different nut should work fine.

  • Sneha

    Hey Ella, can I just use normal gluten free oats or do they have to be rolled?

  • ellawoodward

    Hi Sneha, yes gluten free oats would work well too! X

  • Louisa

    Hi Ella do you recommend a certain type of gluten free Oates? I’m struggling to find some as a lot of them look like sawdust! Thanks xx

  • ellawoodward

    Hi Louisa, there isn’t a particular brand I use, I buy them from Amazon. Have a lovely day! X

  • annick

    Ella, this is just THE best granola. Since I have discovered your recipe, I make it every week with the same pleasure. I think I enjoy as much making it than eating it and… I even more like offering it to the people I love. Thank you!

  • Annie

    Do you have the nutritional info for this granola?

    Thanks

  • ellawoodward

    Hi Jane, I use a fan oven. X

  • ellawoodward

    Hi Annie, I’m sorry I don’t have the nutritional information at moment. X

    • Annie

      Thanks for the reply. That’s ok. Well I’ve made it and it’s delicious so that’s all that matters!!x

  • Jane Taylor

    Thank you for that information. I have just purchased your book one for myself and one for my daughter, and have had a good look at it and am absolutely delighted with all the different recipes and information you have included. Many Congratulations I think you have done a wonderful job. I love receiving all your e mails.

  • Jess

    Hey Ella! About to make for the first time and I was wondering whether adding chia seeds or dessicated coconut would be nice..I imagine it’d give an extra crunch. Cheers from Aus

  • Jess

    Hey Ella! First, congrats on your success so far. I am about to make this for the first time however I have everything but pecans. Is it possible to sub the cup of pecans with walnuts? And also what do you think of adding chia seeds? Cheers from Aus

    • ellawoodward

      Hi Jess, yes you can use walnuts instead of pecans I just prefer the taste of pecans. I’ve never tried adding chia seeds or baking them in the oven so i’m not sure but it’s always worth a try, it could work nicely! Alternatively you could sprinkle them onto your granola once you have baked it. Have a lovely day! X

  • Rhiannon

    I made this at the weekend along with your yummy almond butter choccies. I actually had some of the raw chocolate liquid left so put it on a plate in the freezer then crushed it up and added it to the granola. Delicious! Thanks for sharing so many wonderful recipes. Your book is inspirational too.

  • Juuules

    Tried this recipe from Ella’s Cookbook. 180C Fan (200C Conventional) seems to be too hot. Was taking it out every 5 minutes to stir but it still burnt within 30 minutes. Have looked at other Granola recipes and they use temperatures of 130C – 140C Fan (150C – 160C Conventional). Anybody else had this problem?

  • Lesley Buchanan

    This looks amazing! I can’t wait to try all your recipes. I used to be quite a chef before I, too, came down with POTS after an illness 2 years ago. I no longer am able to cook, but hopefully my husband can make some for me. You are a true inspiration! No one can understand this illness and what it takes away from you unless you have lived it. I’m so happy for your health and success. I hope my healthy eating can get me out of this terrible disease that doctors know nothing about so I can also pursue my passion for life and cooking again.

  • ellawoodward

    I make this granola quite often and it has never burnt before. As ovens can vary, it may mean that you have to bake this on a slightly lower temperature. Hope it turns out delicious next time! Ella x

  • ellawoodward

    Hi Lesly, I’m sorry to read that you have been unwell. I hope you and your husband enjoy all the recipes, and hope you start to feel better on these meals too! Keep up your journey to health! Ella x

  • scotsongbird

    For a cheaper alternative you can use rapeseed oil and honey. Also great with a sprinkling of cocoa nibs : )

  • Bumbleboo

    Hi Ella, I was wondering if it would be possible to make this on a stovetop?

    • ellawoodward

      Sadly not as the oats need to bake. I’ve never tried it on the stove before but I imagine that it wouldn’t work so well. So sorry! X

  • ellawoodward

    Oh no that’s such a shame. Raisins burn very easily so it’s best to add them to the granola once it’s been cooked! Hope it’s delicious! X

    • Carrie

      I fished them out and added in more raisins and some coconut and its delicious!!! thank you x

  • ellawoodward

    I just keep it in a jar in the cupboard x

  • Lovy

    Hi Ella, I`m from Melbourne and I absolutely love your blog, the recipes are easy to follow with simple ingredients. For your nuts, do you activate overnight or just use them raw? I made the granola today, whilst they taste amazing, they were a bit burnt, also i`ve used rice malt syrup instead of maple syrup.

    • ellawoodward

      I don’t tend to activate my nuts, I just use raw organic nuts. I make sure I soak my nuts overnight if I am making nut milk. Try roasting the granola on a slightly lower heat if they got burnt. Have a lovely day x

  • ellawoodward

    Hi Wendy, I’m so sorry but I don’t have any calorie content as I much prefer to focus on the goodness and nutrients rather than the calories. So happy you loved the granola! X

  • amhernandez2

    1/4 cup. (Appx 18g) is 138 kcal, 3.8g protein, and 2g fiber.

  • stephanie weaver

    This is without a doubt, the best tasting granola ever! After accidentally buying 2kgs of organic coconut on Amazon, have been adding 2 mugs of coconut and some vanilla powder to your recipe, so yummy. thanks so much for the inspiration.

  • ellawoodward

    Hi Laura, it’s best to keep this in an airtight container for about 2 weeks. Hope you love it! X

  • ellawoodward

    Hi Melanie, I am so sorry it didn’t turn out well but it’s difficult for me to advise as I have never experienced this before. I always put the oven on 180C. Make sure you add the raisins in once the oats have been baked. Hope it turns out more delicious next time! X

  • Kzell Tan

    Hi Ella. What particular brand of oats do you use? I noticed they look like jumbo oats. Most GF oats that I buy are quite small in size. Any recommendations please? Thank you very much!

    • ellawoodward

      Hi, I buy organic jumbo oats. All oats are gluten free but some brands specify that they are gluten free to avoid contamination with any other gluten product. Have a lovely day x

  • Holly

    Hi Ella,
    When using a fan oven would you use a lower temperature than 180 degrees? Just that I tried making this yesterday, and even though I stirred it every ten minutes or so the oats seem quite over-baked and have a very bitter after taste. Thanks a lot!

    • ellawoodward

      Hi Holly, I still use 180C on a fan oven. I’m not too sure why the oats tasted bitter as I’ve never experienced this before. You could try baking it on a lower heat or for a slightly shorter amount of time. Hope it turns out delicious! X