Easy Cinnamon Granola Recipe – Oats, Brown Sugar & Honey

Last Updated on 4 months by Neha Deshmukh

Easy Cinnamon Granola Recipe – Oats, Brown Sugar & Honey

Hey everyone! I’m so excited to share this recipe with you – it’s for a cinnamon granola that’s seriously addictive. I first started making granola because store-bought versions were always so expensive, and honestly, didn’t taste nearly as good as something you can whip up at home. This one’s a classic, and it’s become a weekend staple in my house. It’s perfect for breakfast, a snack, or even a little crumble topping for desserts!

Why You’ll Love This Recipe

This granola is incredibly easy to make, requiring just a handful of pantry staples. It’s wonderfully crunchy, warmly spiced, and perfectly sweetened. Plus, the aroma while it’s baking? Divine! You’ll feel so good knowing exactly what’s going into your breakfast, and you can customize it to your heart’s content (more on that later!). It takes just 10 minutes of prep time and 60 minutes in the oven, yielding about 6 servings.

Ingredients

Here’s what you’ll need to make this delicious granola:

• 3 cup rolled oats
• 2 heaped tbsp brown sugar
• 0.5 tsp cinnamon powder
• 0.5 tsp salt
• 50 gm melted butter (about 3.5 tbsp)
• 0.33 cup honey (approximately 80ml)
• 2 tsp vanilla essence

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your granola turns out.

Rolled Oats: Types & Texture

Using the right oats is key. I recommend rolled oats (also known as old-fashioned oats) for the best texture. They hold their shape well and give you that satisfying crunch. Quick-cooking oats will result in a finer, less textured granola, and instant oats? Well, they’ll basically disappear!

Brown Sugar: Muscovado vs. Light Brown Sugar

I love using brown sugar for its lovely molasses flavour. You can use either light brown sugar or muscovado sugar. Muscovado is darker and has a more intense molasses flavour, which I adore, but light brown sugar works beautifully too.

Cinnamon Powder: Ceylon vs. Cassia – Flavor Profiles

Cinnamon makes everything better, right? You can use either Ceylon cinnamon (often called “true cinnamon”) or Cassia cinnamon. Cassia is more common and has a bolder, spicier flavour. Ceylon is milder and more delicate. I usually use Cassia for this recipe, but feel free to experiment!

Honey: Regional Indian Honey Varieties & Their Impact

Honey adds a beautiful sweetness and helps the granola clump together. India has some incredible regional honey varieties! If you can get your hands on Jamun honey or Wildflower honey, they’ll add a unique floral note. Otherwise, any good quality honey will do.

Butter: Salted vs. Unsalted – Which to Use?

I usually use salted butter because I like the balance of sweet and salty. If you’re using unsalted butter, you might want to add an extra pinch of salt to the mix.

Step-By-Step Instructions

Okay, let’s get baking!

1. Preheat your oven to 150°C (300°F). This lower temperature is key for getting that golden-brown, crunchy granola without burning it.
2. Combine the dry ingredients: In a large bowl, mix together the rolled oats, brown sugar, cinnamon powder, and salt. Give it a good stir to make sure everything is evenly distributed.
3. Whisk the wet ingredients: In a separate bowl, whisk together the melted butter, honey, and vanilla essence until everything is smooth and combined.
4. Combine wet and dry: Pour the wet mixture over the dry ingredients. Now, using a spatula, gently mix everything together until the oats are evenly coated. Don’t overmix!
5. Spread and bake: Spread the granola mixture thinly and evenly onto a large baking tray lined with parchment paper. This is important for even baking.
6. Bake, stir, and flip: Bake for 60 minutes, but here’s the trick: every 20 minutes, take the tray out of the oven and give the granola a good stir and flip. This ensures everything cooks evenly and gets wonderfully crunchy.
7. Cool and enjoy: Once baked, remove the granola from the oven and let it cool completely on the baking tray. As it cools, stir it occasionally to prevent it from clumping together.
8. Store: Once completely cool, transfer the granola to an airtight container. It will stay fresh for up to 2 weeks (if it lasts that long!).

Expert Tips

• Don’t overcrowd the baking tray: A thin layer of granola is essential for crispiness. If your tray is too small, use two!
• Low and slow is the way to go: Baking at a lower temperature for a longer time results in perfectly crunchy granola.
• Resist the urge to stir too much: While stirring is important, overdoing it can break up the granola into smaller pieces.

Variations

This recipe is a fantastic base for all sorts of customizations!

Vegan Granola Adaptation

To make this granola vegan, simply substitute the honey with maple syrup or agave nectar. Use the same amount (0.33 cup).

Gluten-Free Granola Adaptation (Oat Certification)

If you need this to be gluten-free, make sure you use certified gluten-free rolled oats. Oats themselves don’t contain gluten, but they’re often processed in facilities that also handle wheat.

Spice Level Variations: Adding Cardamom or Ginger

My friend, Priya, loves adding a pinch of cardamom powder (about ¼ tsp) for a fragrant twist. Or, for a little warmth, try adding ½ tsp of grated fresh ginger to the wet ingredients.

Festival Adaptations: Diwali or Christmas Granola Mix-Ins

During Diwali, I love adding a handful of chopped cashews and raisins to the granola. For Christmas, I’ll add some dried cranberries and a sprinkle of orange zest.

Serving Suggestions

This granola is amazing on its own, but here are a few ideas:

• With yogurt and fruit: A classic!
• With milk: Like cereal, but way more delicious.
• As a topping for smoothie bowls: Adds a lovely crunch.
• Sprinkled over ice cream: Trust me on this one.

Storage Instructions

Store your cooled granola in an airtight container at room temperature for up to 2 weeks. It might lose some of its crunch over time, but it will still be delicious!

FAQs

What is the best way to prevent granola from becoming soggy?

Make sure the granola is completely cool before storing it. Any residual moisture will make it soggy. Also, ensure your airtight container is truly airtight!

Can I use maple syrup instead of honey? What adjustments should I make?

Yes, you can! Use the same amount of maple syrup as honey (0.33 cup). Maple syrup is a bit thinner than honey, so your granola might be slightly less clumpy.

How can I make this granola more nutritious?

Add a handful of chia seeds, flax seeds, or wheat germ to the dry ingredients. You can also add some chopped nuts for extra protein and healthy fats.

What’s the difference between rolled oats and instant oats for granola?

Rolled oats (old-fashioned oats) are the best choice for granola because they hold their shape and provide a chewy, crunchy texture. Instant oats are too finely processed and will result in a mushy granola.

Can I add nuts and seeds to this recipe, and when should I add them?

Absolutely! Add nuts and seeds (like almonds, walnuts, pumpkin seeds, or sunflower seeds) to the dry ingredients before adding the wet ingredients. This ensures they get nicely coated and toasted during baking.