Maple Toasted Cinnamon Roll Granola


Granola with almond milk is one of my favourite breakfasts! It’s super easy, healthy, and delicious. But the best part is how fun it is to customize. The flavour possibilities for granola are endless and dreaming up new creations is so much fun! This Maple Toasted Cinnamon Roll Granola will not disappoint.  It’s hearty and delicious, crispy and perfectly sweet, and makes for a perfect summer breakfast.


This recipe requires only 10 minutes prep time and 15 everyday ingredients that you probably have in your pantry. But it’s also really easy to customize using whatever else you have on hand.

And there are only a couple of fast and simple steps involved:

1) Stir together dry ingredients

2) Blend the cinnamon bun sauce

3) Pour sauce over dry ingredients. stir. bake.

And in under 30 minutes your house will smell delicious and you’ll have a jar or two of  freshly crisp granola.


This granola is a mixture of crispy oats and buckwheat, toasted almonds and hazelnuts (best part), sweet, chewy raisins and crunchy chia and sunflower seeds.

But the secret is in the thick, cinnamon bun sauce.  Dates, maple syrup and coconut oil pair together to make a rich, buttery, caramelly, sweet sauce that imitates the melted butter and brown sugar filling in cinnamon rolls. It tastes so good just on its own!

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You can enjoy this granola for breakfast or a snack. It’s delicious with almond milk and fresh berries, sprinkled over yogurt parfaits or just eaten by the handful from the jar.





Maple Toasted Cinnamon Roll Granola
Prep time
Cook time
Total time
A crunchy, sweet, cinnamon infused granola flecked with delicious roasted almonds and hazelnuts. Perfect for breakfast with a little almond milk and fresh berries.
Recipe type: Breakfast
Serves: ~ 7 cups of granola
  • 2 cups rolled oats
  • ½ cup raw buckwheat groats
  • ½ cup amaranth pops (or more buckwheat)
  • ½ cup unsweetened, shredded coconut
  • ½ cup raisins
  • 1 heaping tbsp chia seeds
  • 1 heaping tbsp flax seeds (or more chia)
  • ⅛ cup sunflower seeds
  • ¼ cup whole almonds
  • ¼ cup whole hazelnuts
  • 2 tsp ground cinnamon
  • ½ cup maple syrup
  • 8 large dates
  • 2 tbsp melted coconut oil
  • 3 tbsp almond milk or other milk (or water)
  • 1 tsp ground vanilla
  1. Preheat oven to 300 F and line two baking trays with parchment paper
  2. Mix oats, buckwheat groats, amaranth pops, coconut, raisins, chia and flax seeds, sunflower seeds, nuts and cinnamon in a large bowl
  3. In a blender, mix maple syrup, dates, coconut oil, milk, and vanilla until there are no chunks left.
  4. Pour the sauce over the dry ingredients and mix with a wooden spoon until everything is well coated.
  5. Spread the mixture out over the two baking sheets trying to make it as even as possible.
  6. Bake for 25-30 minutes and stir with a wooden spoon once or twice during cooking to make sure it cooks evenly.
  7. once slightly browned allow it to cool and store it in airtight jars
If you're dates are hard soak them in boiling water for 20 minutes first to make blending easier