Hi everyone!! Happy Friday!

I’m actually really excited today because I don’t have work tonight!!  Thank you to Cody, because he has a school event to celebrate their 50th birthday.  The in n out truck is going to be there and he’s so excited to see his friends!  With Cody having to start a new school this year I was really afraid it was going to affect him negatively and although he still misses a few of his old friends from his old school, he has made plenty of new ones here. ( Relieved MAMA )

Anyways, its FOODIE FRIDAY here on the blog and since i’ve been unsuccessful at trying to find a really good granola, made with really good ingredients, and not a lot of sugar.. I decided to try and make one myself!  I started playing around with ingredients and I think I finally made one that doesn’t include a lot of sugar and taste really REALLY good!

The add ins to this granola are endless and you can definitely switch them to your liking, but these are the things I found in my pantry this week so these are what I used.

Also, I love having granola on hand to add on top of yogurt for Cody, I like to add it on top of almond butter and banana toast and you can even add it on top of oatmeal or fruit!

This granola is super duper EASY and with very minimal ingredients that you can probably find in your pantry.  Perfect for busy MOMS like me!

Cinnamon Maple Granola


2 cups of organic rolled oats

1/2 cup chopped pecans

1/2 cup sliced almonds

1/4 cup organic pure maple syrup

1/4 cup organic coconut oil

1/2 tsp pure organic vanilla extract

1 TBSP organic cinnamon

1/4 tsp sea salt

1/2 cup dried blueberries


Preheat oven to 300 degrees.

Combine dry ingredients except dried blueberries into a bowl and mix.

Combine maple syrup, coconut oil, and vanilla in a separate bowl and mix well.

Add the the wet to the dry and mix until fully combined.

Pour granola onto a baking sheet lined with parchment paper or a silpat and spread into a flat layer.

Every 15 minutes toss granola around on the tray to ensure even baking.

Bake for about 45-50 minutes or until golden brown.

After removing the granola from the oven add dried blueberries and toss.  Let cool and store in an airtight container for a couple of weeks.

*If you wanted to turn this into a fall inspired granola you can switch the almonds out for pumpkin seeds and switch the cinnamon to pumpkin pie spice! ( YUMMMM )

cinnamon maple granola

I hope you enjoy this granola and I hope everyone has an AWESOME weekend!!



Leave a Comment

Your email address will not be published. Required fields are marked *