Description
This Homemade Cinnamon Bun Granola is a quick, one-pan breakfast that fills your home with a cozy bakery scent. It's sweet, spiced, and perfectly clumpy, made with rolled oats, pecans, cinnamon, and a maple syrup-brown sugar glaze, topped with a powdered sugar drizzle.
Ingredients
3 cups Rolled oats
1 cup Chopped pecans or walnuts
2 tablespoons Ground cinnamo
1/2 teaspoon Salt
1/3 cup Coconut oil, melted
1/2 cup Maple syrup
2 tablespoons Brown sugar
1 teaspoon Vanilla extract
1/2 cup Powdered sugar (for drizzle)
1–2 tablespoons Milk (for drizzle)
Instructions
- Preheat oven to 325°F and line a large baking sheet with parchment paper
- In a big bowl, mix rolled oats, chopped pecans, ground cinnamon, and salt. Stir well
- In a separate bowl, whisk melted coconut oil, maple syrup, brown sugar, and vanilla extract
- Pour the wet mixture over the dry ingredients and stir until every oat is coated
- Spread the mixture evenly on the baking sheet and press it down firmly to create clumps
- Bake for 20 minutes, then stir gently and bake another 10 minutes until golde
- Let the granola cool completely on the pan (it will firm up as it cools)
- While cooling, whisk powdered sugar and milk until smooth to make the drizzle
- Drizzle over the cooled granola, then break into clusters
Notes
For extra clumps, add one whisked egg white before baking.
Store in an airtight container at room temperature for up to 2 weeks or freeze for 3 months.
To revive crunch, warm in a 300°F oven for 5 minutes and cool again.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 107 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: cinnamon bun, granola, breakfast, gluten-free