Cinnamon Maple Granola

"From Taste of Home. I would at least double this recipe!! ;)"
photo by Redsie photo by Redsie
photo by Redsie
photo by Redsie photo by Redsie
photo by Bayhill photo by Bayhill
photo by PaulaG photo by PaulaG
photo by Bev I Am photo by Bev I Am
Ready In:




  • Combine oats, walnuts and coconut in a greased 13-in. 9-in. x 2-in. baking pan; set aside.
  • In a saucepan over medium heat, combine syrups and cinnamon; bring to a boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat.
  • Bake at 275 degrees F for 30-40 minutes or until golden brown, stirring every 10 minutes. Cool, stirring occasionally.
  • Store in an airtight container.

Questions & Replies

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  1. Delicious! I made one triple-batch with pecans and walnuts and one with just pecans, and I preferred the just pecans one. This was SO easy to make! Definitely does NOT make clusters, just nice crunchy granola for cereal or for topping things (also a delicious snack). Will definitely make again! We're giving these batches away as gifts.
  2. The verdict is Delicious! I made exactly as directed, only using a cookie sheet and not stirring until completely cooled for better clumps. Thanks for sharing this wonderful recipe, Redsie!
  3. Five crunchy, granola-y stars!! Phew, this is quite sweet, and I only used 3 Tbsp. maple syrup with 1 Tbsp agave nectar (had no corn syrup). I also used 1/2 almonds with the walnuts. It's sooo tasty with lots of ice-cold soymilk and sliced banana! Thanks Redsie! Tagged for Holiday Tag.
  4. Not as crispy
  5. I made this three times in the past week as gifts! <br/><br/>The first time I followed the directions pretty closely, but also added 1 tablespoon of ground flaxseed meal, a half cup of chopped almonds, one scrapped vanilla bean to the syrups, and craisins at the end. I also added a pinch or two of kosher salt. It turned out amazing!<br/><br/>The second batch I ran out of maple syrup and so used honey - This time the granola appeared mushy after 40 minutes so I kept it in 10 minutes longer at 325 degrees and it got a little burnt, but still tasty.<br/><br/>The third time I used the honey strategy once more and took out the granola after 40 mins - it was still mushy but dried up in only a few minutes. Perfect.


  1. What a wonderful aroma in my kitchen! It is not the clump kind that my husband was expecting. This is definitely a good yogurt topper. I didn't use coconut (none in the house) and used agave syrup instead of corn syrup (again, none in the house after making marshmallows this weekend). Great recipe!
  2. DH is the resident granola lover and he really loved this recipe. I doubled the recipe and used pecans in place of the walnuts. The granola is nice a crunchy with a wonderful maple flavor. I think the next time around, I will try using some maple extract instead of the vanilla.


Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though! <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src=""> <img src=""> <img src="">
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