• Skip to main content
  • Skip to primary sidebar

Cooking With Our CSA logo

  • Recipes
    • Category
      • Appetizers & Small Bites
      • Breads & Baked Goods
      • Breakfast & Brunch
      • Desserts & Sweets
      • Dressings & Marinades
      • Drinks
      • Entrees
      • Holidays
      • Pasta
      • Pizza Picnics
      • Salads
      • Sides
      • Soups & Stews
    • Diet
      • Gluten-Free
      • Paleo & Whole 30
      • Vegan
      • Vegetarian
    • Season
      • Winter
      • Spring
      • Summer
      • Autumn
  • Resources
    • About CSA
    • Farm Feature Friday
    • Food & Meal Prep
    • Home & Kitchen
    • Urban Gardening
  • Meal Plans
  • Classes
  • About
  • Contact
  • Shop
    • My Faves
    • Gift Guides
    • Merch
Home » Breakfast and Brunch

April 10, 2023

Vegan Maple Cinnamon Granola

Jump to Recipe Print Recipe

Lately, I’ve been playing with granola recipes and this Vegan Maple Cinnamon Granola is on repeat here. This is a granola blend you’re going to love to have on hand and is especially good if you’re looking for a vegan option. Using good quality extra virgin olive oil and maple syrup, we create a fragrant and slightly sweet base for our maple cinnamon granola.

Table of Contents

Toggle
    • Ingredients for the Vegan Maple Cinnamon Granola
    • Prepping & Storing Your Maple Cinnamon Granola
    • More Granola Ideas
  • Vegan Maple Cinnamon Granola
    • Ingredients  1x2x3x
    • Instructions 

Ingredients for the Vegan Maple Cinnamon Granola

This granola is easy to make and is also customizable to what you have on hand. Here’s what we’ll need:

  • Good Quality Olive Oil: My favorite olive oil blends for everyday cooking come from California Olive Ranch. When I use olive oil for baking and I don’t want too strong of a pronounced flavor, I use this mild blend.
  • Maple Syrup: This is the sweetener we’re using for this recipe. If you’re not wanting to use honey, you can also use date syrup to keep this vegan. Flavor profile may change slightly, but not enough to worry about.
  • Assorted Nuts & Seeds: We’re using a mix of nuts and seeds here. This is where customization really comes into play. Don’t have walnuts? Skip it. Don’t like pumpkin seeds? Leave them out. Want pecans? Add them. You get the idea.
  • Organic, non-GMO rolled oats: We want to look for oat brands that are certified organic and non-GMO as they are more likely to not have had glyphosate, an herbicide that is widely used in more than 70 crop varieties from corn to soy to wheat. Recent research highlights implications of glyphosate consumption and the risks to human health. A list of recommended brands can be found here. TLDR: Whole Food 365 Organic Old-Fashioned Rolled Oats as found to have no detected levels of glyphosate; it’s also the brand we use for all our oat recipes.

Prepping & Storing Your Maple Cinnamon Granola

Prep time for this granola will take minutes. First, you’ll want to whisk up the olive oil, maple syrup, vanilla extract and ground cinnamon. Next, in a separate bowl stir together the oats, nuts, seeds, and shredded coconut. Then, pour in the olive oil and maple syrup mixture and stir everything together until well combine. Bake the granola on a lower heat for about 45 minutes, stirring every 15 to 20 minutes to help evenly toast the granola. Allow to cool completely before storing.

This Vegan Maple Cinnamon Granola will keep in an airtight jar for a couple of weeks up to a month. You can also freeze it! Frozen granola will keep in a freezer safe resealable bag for up to six months. Just defrost overnight before use. It’s perfect for yogurt bowls, vegan chia pudding, a crunchy garnish for a smoothie bowl, or even with a splash of your favorite milk. I know: It’s not muesli, but I love the crunch of this granola so much that it’s so good with a splash of oat milk for a quick snack.

More Granola Ideas

This bank of granola recipes will continue to grow. The beauty is that there are so many variations to mix it up. Stay tuned for more granola recipes here! For now, enjoy this other option for your morning meal:

  • Homemade Honey Nut Granola
A batch of vegan maple cinnamon granola cools on a rimmed baking sheet with flecks of walnuts, almonds, cashews, and pumpkin seeds.

Vegan Maple Cinnamon Granola

Frances Kellar
Olive oil and maple syrup work beautiful in this vegan version of my honey nut granola. It's a breakfast staple worth having on hand for quick mornings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Course Breakfast
Cuisine American
Servings 32 ounces

Ingredients
  

  • 1/4 cup cashews
  • 1/4 cup walnut halves
  • 1/4 cup sliced almonds
  • 1/4 cup whole almonds
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 2 cups rolled oats
  • 2 tablespoons unsweetened shredded coconut
  • 2 tsp cinnamon
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 tablespoons dried currants, blueberries, or raisins optional

Instructions
 

  • Preheat oven to 250 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  • In a small mixing bowl, whisk together maple syrup, cinnamon, vanilla extract, and olive oil until well combined.
  • In a large bowl, stir together the assorted nuts, seeds, oats, and unsweetened shredded coconut. Pour in maple syrup mixture and stir together until well combined.
  • Spread granola in an even layer on the prepared baking sheet. Bake granola for 45 to 50 minutes, stirring granola every 15 to 20 minutes. Granola should appear golden and toasted. It should smell fragrant, slightly sweet and nutty. Remove from oven to cool.
  • Cool granola completely before storing. Store granola in a jar with tight fitting lid at room temperature for up to a month.
Keyword vegan breakfast ideas, homemade granola, vegan recipes, granola recipes
Tried this recipe?Let us know how it was!

Filed Under: Spring, Winter, Summer, Autumn, Vegan, Breakfast and Brunch Tagged With: breakfast ideas, easy breakfasts, vegan recipes, homemade granola

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Photo of blogger and recipe developer, Frances Kellar, chopping vegetables on cutting board. Smiling at camera.

Hi, I’m Frances! Welcome to Cooking with Our CSA. I’m a self-taught cook, recipe developer, and food blogger. I’m here to help you cook and eat well with the changing seasons all while supporting our local food systems.

Cooking doesn’t need to be complicated; but it does need to be delicious! Let’s get cooking!

Learn More →

Currently Trending

  • Portrait photo of finished dish of Baguette French Toast with Mascarpone Custard Recipe. The dish is garnished with fresh raspberries and maple syrup.
    Baguette French Toast with Mascarpone Custard Recipe
  • Portrait image of a slice of the Breakfast Strata for Two that's generously served on a wide rimmed ceramic plate.
    Breakfast Strata for Two with Spinach and Mushrooms
  • Portrait photo of 4 bone-in chicken thighs with skin on that have been roasted until crisp and golden brown for this French Roast Chicken Recipe.
    Simple French Herbs Roast Chicken Thighs Recipe
  • Portrait of the finished side dish: Brown Butter Colcannon with Cabbage, Spinach, and Leeks. Served in a large bowl accented with a kitchen towel.
    Brown Butter Colcannon with Cabbage, Spinach, and Leeks

In Season: Spring

  • Flatlay image of a halved piece of toast with a pat of butter and a dollop of Mandarin Marmalade spread across the top of the toast. The jar of marmalade labeled "Mandarin Marmalade" is visible in the upper right corner of the photo.
    Mandarin or Tangerine Marmalade Recipe (Easy Canning)
  • Portrait photo of the finished Blood Orange and Vanilla Olive Oil Snack Cake. It's garnished with powdered sugar and candied blood orange slices. The entire 9 inch cake round sits atop a cream colored ceramic plate on top of a sage colored linen napkin.
    Blood Orange and Vanilla Olive Oil Snack Cake Recipe
  • Close up Portrait photo of sautéed sugar snap peas with fresh citrus zest and mint.
    Quick Saute Sugar Snap Peas with Citrus and Mint
  • Portrait photo of prepared Asparagus Tart with Puff Pastry freshly baked to golden brown and crispy. Asparagus spears have been roasted in a creme fraîche flavored with caramelized shallot and spring onion.
    Easy Springtime Asparagus Tart with Puff Pastry
See more Spring →

Footer

↑ back to top

Policies

  • Privacy Policy
  • Disclaimer
  • Terms of Use

Stay Connected

  • Sign Up! for emails and updates
  • Contact me here

Learn More

  • Press
  • CSA Resources

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2024 Brunch Pro on the Feast Plugin

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required