Maple Cinnamon Crunch Granola

Last summer we added this amazing recipe to our repertoire of farmer’s market items, and this fall it’s been requested again by friends and family.

I decided that even though the original recipe was pretty amazing, it was pretty sugar-loaded. This fall we’ve tweaked our recipe to have less sugar and oil. It is DELICIOUS, and I love it even more!

An older photo of last summer’s market fare.

This granola only requires 15 minutes in the oven, which is perfect for this busy mama. Each recipe yields about 2 quarts. I love making 4 trays at a time and ending up with four, big mason jars full of granola.


Cinnamon Maple Crunch Granola


5 c. quick oats (make sure to use certified GF oats if you want this to be a wholly GF recipe)
1/4 c. vegetable oil
1/4 c. agave nectar or local honey
1/4 c. maple syrup
1/2 c. packed brown sugar
1/4 tsp. salt
2 tsp. cinnamon

Preheat the oven to 350 degrees F.

Mix all ingredients together with a rubber spatula in a large bowl, so that there are just a few larger chunks of mixed granola. (I love the bigger pieces!) 🙂

Spread granola evenly over two small baking trays or one large one.

Bake for ten minutes, and then turn the granola with the spatula. Bake for another 5-7 minutes. *Note: smaller trays may require less time in the oven.

Remove granola from the oven and stir to brew up any larger pieces stuck together.  Allow the granola to cool on the tray for at least one hour minutes of cooling time. I’ve found the cooling time is important for the crunch factor.


Last, just transfer your granola into your desired containers. While going through some potential garage sale items earlier this fall, I stumbled upon this amazing mason jar funnel. It works great for filling up the jars!



I’m excited to be baking this up for friends and family this year. Plus, whatever granola is left is going in our pantry! 😀


Have a beautiful day!

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