This cinnamon flax granola is packed full of nutrition and flavor. It will start your day off on the right foot and tastes great!
We’re granola addicts in our household. I have my standard recipe memorized but every time I make granola, it changes a bit. And of course, I don’t really measure at this point so it always turns out a bit different.
This cinnamon flax granola has so many great nutritional benefits from the oats, cinnamon, flaxseed, and ground flaxseed. Flaxseed is a nutrition powerhouse, loaded with nutrients, omega-3 fats, and fiber.
Granola is delicious, filling, and unbelievably easy to make. If you’re buying expensive granola from the store, you have to try this recipe. This might be my favorite rendition yet, but I do love vanilla bean granola. And let’s not forget about chocolatey mocha granola. Of course, there is always traditional granola, or if there is a cool breeze in the air, you might want to try fall-inspired apple crisp granola.
A reader favorite is this easy granola recipe with pecans and cranberries!
One of my favorite things about granola is that it is so easy to customize based on what you have in the house or what you might be in the mood for. You can easily throw in different nuts, seeds and play around with different spices or seasons. (I almost wrote herbs instead of spices. That would be….umm…different. But you know, worth a shot. Maybe a strawberry basil granola? Or maybe I need to go to bed.)
If you’re a nut-free household, omit the almonds. You can double up the sunflower seeds, or just add an extra half-cup of oats.
How I love this Cinnamon Flax Granola:
Enjoy cinnamon flax granola on its own by the handful, with yogurt (my favorite), in a bowl with milk, or on top of ice cream (my real favorite).
Gift idea: Put some of your homemade granola in a jar, tie a pretty ribbon around the top, and you’ve got a nice gift for someone.
- 3 cups old-fashioned rolled oats (do not substitute quick, instant, or steel-cut)
- 4 tablespoons ground flaxseed
- 1/2 cup unsweetened shredded coconut
- 3 tablespoons whole flaxseeds
- 1/2 cup raw, unsalted sunflower seeds
- 1/4 teaspoon salt
- 1/2 cup sliced raw almonds
- 1 tablespoon ground cinnamon
- 4 tablespoons brown sugar
- 4 tablespoons honey
- 1 tablespoon vanilla
- 3 tablespoons oil (I use canola)
- Preheat oven to 300°F. Spray a large, rimmed baking sheet with nonstick cooking spray.
- In a large bowl, mix together oats, ground flaxseed, coconut, flaxseed, sunflower seeds, salt, raw almonds and cinnamon.
- In a small bowl or mixing cup, mix together brown sugar, honey, vanilla and oil. Heat in microwave for 30 seconds on 50% power. Stir and pour into dry ingredients. Mix until all dry ingredients are coated in wet ingredients.
- Spread out onto prepared sheet pan into an even layer and bake for 15 minutes. Stir and return to oven for 15-20 more minutes or until brown and crisp. Cool completely before storing.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: One of his favorite breakfasts. He mixes it with Rice Krispies (yeah…I know…whatever.) and eats it while he shaves in the morning.
Changes I would make: None are necessary but they are always fun.