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cinnamon granola

Cinnamon Roll Granola

This Cinnamon Roll Granola recipe is made with whole grain oats, spices, olive oil, and maple syrup. An optional swirl of icing included! Gluten-free, vegan.
Course Breakfast
Cuisine American
Keyword cinnamon roll granola
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Tessa Fisher


  • 4 cups gluten-free oats
  • 1 cup raw pecans chopped
  • 1/2 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 3 pinches of nutmeg
  • 1 tablespoon coconut sugar
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 2 teaspoons pure vanilla extract

Icing, optional

  • 1 cup organic powdered sugar
  • 1-2 tablespoons unsweetened almond milk


  • Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a large bowl combine oats, pecans, salt, cinnamon, nutmeg, and coconut sugar. Stir to combine.
  • In a small bowl add olive oil, maple syrup, and vanilla extract. Whisk until combined. Pour liquid over dry ingredients and stir with a large spoon until the oat mixture is completely coated.
  • Transfer mixture to prepared pan and spread into an even layer. Use a piece of parchment paper to pack down oats.
  • Bake for 30-40 minutes, stirring halfway through bake time and flattening and packing back down into an even layer.
  • Remove from oven and allow granola to cool completely on baking sheet. If using, mix together the icing ingredients. Once granola is cool, use a spoon or ziplock bag to drizzle icing back and forth on top of granola. Allow icing to set before breaking granola into chunks.
  • Place granola in an airtight container. Best eaten within 3-4 days.