Cinnamon Nut Granola

Cinnamon Pecan Granola

Cinnamon Nut 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.

Cinnamon Nut Granola

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.

  1. Pingback: My 10 Favourite Vegan Recipes | Deliciously Ella

  2. 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 ?

    Reply
    1. 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!

      Reply
    2. 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!

      Reply
      1. 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

        Reply
  3. 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

    Reply
    1. ellawoodward Post author

      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!

      Reply
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  5. Sanne

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

    Reply
    1. ellawoodward Post author

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

      Reply
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  7. 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 :-)

    Reply
  8. 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!!

    Reply
    1. ellawoodward Post author

      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!

      Reply
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  10. 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?

    Reply
    1. ellawoodward Post author

      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!

      Reply
  11. Pingback: Stewed Breakfast Apples with Cinnamon and Ginger | Deliciously Ella

  12. 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!

    Reply
    1. 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.

      Reply
  13. 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!!!!

    Reply
  14. 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

    Reply
  15. 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

    Reply
  16. 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

    Reply
  17. 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!!

    Reply
    1. ellawoodward Post author

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

      Reply
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    1. ellawoodward Post author

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

      Reply
    1. ellawoodward Post author

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

      Reply
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