Cinnamon Crunch Granola

Cinnamon Crunch Granola

A crispy cinnamon granola with rolled oats and coconut


11 cups


8 cups rolled oats
2 tablespoons cinnamon
2 cups flaked unsweetened coconut
1/2 cup (raw) sesame seeds
1/2 cup golden flax seed
1/4 cup cornmeal
1/2 cup raw wheat germ
1 1/2 cups light brown sugar*
1/2 cup water
1 cup oil
2 teaspoons vanilla


1. In large mixing bowl, combine first seven ingredients.

2. Combine brown sugar and water in a saucepan over medium-low heat, stirring until sugar dissolves. Increase heat to medium and bring to a boil; reduce heat to low and cook and stir for 1 minute. Remove from heat and add oil and vanilla.

3. Pour syrup mixture over dry ingredients, stirring to coat. Grease two 10 x 15-inch jelly roll pans and pour half of the granola in each pan, spreading evenly (do not press down though!).

4. Bake at 275 degrees for 60-70 minutes, until lighly browned and toasted (but not burnt!).

5. Cool in pans on wire racks. Using a spatula or pancake turner, flip granola in large chunks after about 10 minutes of cooling. When granola is completely cooled, store in an airtight container or ziplock bag.

Cinnamon Crunch Granola
Additional Notes: 

*Or, 3/4 cup each of dark brown sugar and white sugar

If you like raisins in your granola, you can add raisins when serving your granola. (If added to the container of granola, they could cause the granola to become less crunchy.)

This recipe was included in my freezer meal plan of breakfasts and make-ahead mixes when preparing for the birth of my fourth child. Read my update on how this recipe and the others turned out!

Preparation Time: 

25 minutes

Cooking Time: 

60-70 minutes

Tammy's Review: 

This granola is fantastic! I created this recipe because we were out of honey, and my normal granola recipes use honey. The result was a crunchy, filling granola with a perfect cinnamon flavor.

It stays clumpy, which makes for a great snack eaten dry.

Joshua and I both think the flavor (not texture!) is similar to "Cinnamon Toast Crunch"... only much healthier and heartier! This is my new favorite granola recipe! My rating: 10/10


Please see the recipe above for my complete review!


I have been trying different granola recipes to get chunks o'granola because I love the different textures. I think I might have found my chunky granola recipe! The flavor is quite nice too.


This is a great crunchy, clumpy recipe. Making granola at home saves us $8 or more a week we would have spent on high-fiber cereals.

As a cinnamon lover, I'll add even more next time. I even threw in a little nutmeg, as cinnamon and nutmeg are best friends in my kitchen. I had to add milled flax seed instead of whole and it worked fine.

Now I'm wondering about a granola made with molasses--that could be interesting.


I just made this recipe (the first one I've tried from the site) and it's delicious! I agree that it's a perfect substitute for Cinnamon Toast Crunch: the cinnamon and sugar make it sweet without being overpowering, and though I had to leave out the coconut to accommodate food allergies, it still tastes wonderful. A definite 10!


This was a big hit with my parents...Dad, especially. :o) He has quite a sweet tooth. I made it, and it was pretty much gone (save a few crumbs) within a day or two (I halfed the recipe, because I only had one pan to make it in, and there are only 3 of us). Dad has decided to go "low carb" for breakfast for a while, but once he stops, I'll be making this again!


I took this to a ladies retreat & had ladies requesting the recipe!

I did not add: sesame seeds, flax seeds or wheat germ & only half the coconut. I also let it situntil completely cool instead of chunking it up after 10 minutes. SO this did not give me chunks, but a nice loose granola. YUM!


I really like this granola! It has the best flavor and crunch of any homemade granola I've ever had before. We were getting tired of our usual granola recipe, so my sister decided to try this one. She replaced the sesame seeds (we didn't have any) with sunflower seeds. We're definitely going to be making this again!


Although I didn't have all of the goodies (coconut, sesame seeds, etc.) to add to my granola, one thing I did use was coconut oil rather than canola or olive oil. Coconut oil is a great oil to cook with, when paired with the right foods, and it makes granola delicious! I'd recommend using it in this recipe if you can get your hands on it. It makes Tammy's already-fantastic recipe even better! It's great for those who don't like coconut itself, too.


This looks and tastes like gourmet granola you'd find in specialty stores or farmstands! Made it with sunflower seeds (and no flax or sesame seeds) and it turned out great! By mistake I mixed the oil in w/ the water and sugar before boiling, but it still turned out fine. Love the chunks for snacking and the loose granola for breakfast yogurt parfaits. Also like how I can custom-make this to suit my kids' preferences (ex. no nuts!). Definitely will make again!


This is the absolute best granola ever! Crunchy, sweet and delicious. We leave out the coconut and some of the sugar.


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