Ingredients
5 cups old-fashioned oats (gluten-free if needed)
½ cup pure maple syrup
3 tablespoons coconut oil
¾ teaspoon ground cinnamon
Instructions
- Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
- Place oats in a large mixing bowl.
- In a separate bowl or measuring cup, combine maple syrup and coconut oil. Microwave in 30-second intervals until melted, then stir in cinnamon.
- Pour the syrup-oil-cinnamon mixture over oats. Stir well until evenly coated.
- Spread mixture evenly on prepared baking sheet.
- Bake for 20 minutes. Stir gently, press into an even layer, then bake an additional 15 minutes until golden.
- Remove from oven and let cool completely on baking sheet to crisp.
- Transfer cooled granola to an airtight container for storage.
Notes
- For clusters, press granola firmly into baking sheet and avoid stirring after baking until cooled.
- Swap coconut oil with olive or vegetable oil if preferred.
- Add nuts or seeds by replacing 1 cup of oats.
- Add dried fruit after baking to prevent burning.
- Cool completely before storing for best crunch.
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: ½ cup
- Calories: 210
- Sugar: 7g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
