Kristin’s Cinnamon Granola (my girls FAV)

Kristin’s Cinnamon Granola (my girls FAV)

We LOVE granola, I mean LOVE IT! A bowl full of vanilla yogurt, sliced strawberries, and cinnamon granola, yes please! Let’s face it, this can be eaten for breakfast or as a snack (yes, an afternoon snack or a midnight snack).  Do you like trail mix? It’s an easy grab and go snack and can be made with this granola; simply add some dried fruit, nuts, chocolate chips, coconut, the list is endless, you add what you like— my daughter Gracie started making trail mix and it was a hit in our house.   Now, before you look at this recipe, you must know that it is SUPER easy to make but it is time consuming and you need to make this on a day that you will be home for a bit.  I triple this recipe and freeze half of it.  For those of you that need gluten free, make sure you buy gluten free oats.  Oats do not typically have gluten in them, however they are usually grown in fields that have grown wheat, therefore you do face the chance of contamination.


  • 4 cups gluten free oats (use regular if you do not need to use the gluten free)
  • 1/3 cup chia seeds (these little gems are a pure superfood- loaded with fiber, protein, omega-3 fatty acids and micronutrients)
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey
  • 2 tablespoons light brown sugar
  • 1 tablespoon olive oil


  1. Preheat oven to 250 degrees.  Combine the oats, chia seeds, and cinnamon in a large bowl. Stir together to combine completely.
  2. Melt 2 tablespoons of butter in a medium saucepan.  Add in the applesauce, honey, and brown sugar, bring to a boil and cook for 1 minute, making sure to stir often.  Pour over the oat mixture and stir to coat all of the oats.
  3. Pour 1 tablespoon olive oil on a sheet pan (otherwise known as a cookie sheet) and spread with a paper towel.  Spread the oat mixture on the pan evenly.
  4. Bake at 250 degrees for 2 hours’ make sure to stir every 30 minutes, set your timer and don’t forget.  Once the granola has cooked for 2 hours, allow it to cool completely; it will get a little crunchier as it sits and cools.
  5. Store in an airtight container for up to 2 weeks (or freeze in a freezer bag, labeled with what it is and the date– it will not complexity freeze and can be used at any time but this will keep it fresh).  Serve this granola with yogurt, ice cream, make trail mix, or just eat it plain! ENJOY!

Well, there you have it, our family favorite granola recipe– this is rather inexpensive to make and is free of any of the added unnecessary ingredients that are in most store brands.  Drop me a line below and let me know how you like it



  1. Jennifer Landis

    Do you think leaving the butter out will be ok or should I substitute something? Can’t wait to make this for summer snacks!!

    • I would substitute either coconut oil or applesauce for the butter — this makes it more moist. I have not tried making it without- so if you try it let us know how it comes out.