Cinnamon Granola with Pecans

a baking sheet with pieces of cinnamon granola with pecans on it and a glass of milk and linen in the background.

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Cinnamon granola with pecans adds a sweet crunchy texture on top of yogurt with fresh fruit in as part of a balanced breakfast or healthy snack! This homemade cinnamon pecan granola is made with simple ingredients and has an addicting natural flavor that will beat any store-bought granola.


Units Scale
  • 3 cups (346g) old fashioned or rolled oats
  • 1 cup (140g) chopped pecans
  • 1 cup (140g) high fiber cereal like Grape Nuts or All Bran Buds
  • 1/2 cup (39g) unsweetened shredded coconut
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom, optional
  • 1/2 cup (157g) pure maple syrup
  • 1/2 cup (109g) avocado oil, or any neutral oil
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 250° Fahrenheit and line a large baking sheet with parchment paper.
  2. Combine oats, high fiber cereal, coconut, and spices in a large mixing bowl and stir until combined. Set aside.
  3. In a small bowl or liquid measuring cup, combine the avocado oil, real maple syrup, and pure vanilla extract. Whisk until fully combined.
  4. Pour the wet ingredients into the large bowl with the dry ingredients and stir with a rubber spatula until the oat mixture is evenly coated.
  5. Dump the granola mixture onto a prepared baking sheet and press into an even layer.
  6. Bake at 250 degrees Fahrenheit for 40-45 minutes, or until fragrant and golden brown on top.
  7. Let cool completely before breaking into pieces to allow those big clumps to form!
  8. Serve with Greek yogurt, on top of a smoothie bowl, in a bowl as breakfast cereal, or on its own!


  • Store this cinnamon granola with pecans in an airtight container for up to 5 days at room temperature.
  • You can add so many mix-ins to this granola recipe:
    • Sunflower seeds
    • Pumpkin seeds
    • Chia seeds
    • Chocolate chips (I would toss these in after baking so they don't melt!)
    • Raisins
    • Dried cranberries, apricots, mango, apples, etc.!
  • You can substitute melted coconut oil for avocado oil, but I'm not the biggest fan of coconut oil because of it's saturated fat content. Olive oil would be a better substitution!
  • You can use honey instead of maple syrup.
  • Cooking this granola low and slow is key to the crunchy clumps that classic granola has! It's also very important to let it cool completely before breaking it apart. Otherwise, you'll have more crumbly granola with smaller pieces.


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