Cinnamon Vanilla Granola (Carlo the Bear Granola)

Name: Cinnamon Vanilla Granola (Carlo the Bear Granola)
Total time: 30 min
Yield: 12
Cuisine: Gifts from the Kitchen
Ingredients: 4 cups Rolled Oats; ⅓ cup Sunflower Seeds; ⅓ cup Pumpkin Seeds; ⅓ cup Walnuts, chopped or whole; ¼ tsp Fine Salt; ½ tsp Ground Cinnamon; 1 tsp Pure Vanilla Extract; ⅓ cup Extra Virgin olive oil or Avocado oil; ⅓ cup Honey or Maple syrup; 120 g Dried fruits of choice ((e.g., cranberries, raisins, goji berries, chopped apricots))

Breakfast · Gifts from the Kitchen · Vegetarian · Gluten-Free · Egg-Free · Anti-inflammatory · Time: 30 min · Servings: 12 · Difficulty: Easy

I first discovered homemade granola over 15 years ago during a winter business trip to Amsterdam. If you grew up in Asia like I did, you'll know that breakfast usually meant rice, noodles, or porridge—not bowls of creamy yogurt topped with crunchy granola and fresh fruit. So imagine my curiosity when I saw guests at the hotel buffet starting their mornings with little bowls of yogurt, colourful berries, and something golden and toasty sprinkled over the top.

Okay—before you judge me! I know granola actually originated in the United States, but I'm simply sharing where I first discovered it. 😏 I decided to give it a try the next morning, and that very first spoonful had me completely hooked. It was lightly sweet, wonderfully crunchy, fragrant with warm spices, and unlike anything I'd eaten before.

Ever since then, homemade granola has become one of those recipes I love returning to. This version, which we've affectionately named Carlo the Bear Granola after the Lievito Fresco mascot, captures everything I loved about that first breakfast while using simple pantry staples you probably already have at home. As it bakes, the kitchen fills with the comforting aroma of vanilla and cinnamon, making it almost impossible to wait for it to cool.

My favourite way to enjoy this cinnamon vanilla granola is over a bowl of Greek yogurt with a generous spoonful of homemade Blueberry Compote. It's also delicious sprinkled over my creamy Overnight Oats Chia Seed Pudding, adding the perfect crunchy contrast to every spoonful. Click here for my Overnight Oats Chia Seed Pudding recipe. It's equally delicious with milk, over smoothie bowls, or simply enjoyed by the handful straight from the jar whenever a snack craving appears.

The granola I first fell in love with wasn't packed with dried fruit. Instead, it celebrated crisp, golden oat clusters alongside fresh fruit, and that's exactly what inspired this recipe. If you'd like to customise it, simply stir in dried cranberries, raisins, chopped apricots, goji berries, or your favourite dried fruit once the granola has completely cooled.

One small step makes all the difference in this recipe. Before mixing everything together, I gently warm the oil and honey (or maple syrup) with the vanilla and cinnamon. Coating the oats while the mixture is still warm helps distribute the flavours evenly and encourages those beautifully crisp, golden clusters that make homemade granola so satisfying.

Whether you're preparing breakfast for the week, filling glass jars for thoughtful homemade gifts, or simply stocking your pantry with an easy snack, I hope this homemade cinnamon vanilla granola becomes a recipe you return to again and again.

Recipe Tips

Don't skip the warming step. Warming the oil, honey or maple syrup, cinnamon and vanilla helps distribute the flavours evenly and coats the oats more thoroughly.
Let it cool completely. Leave the granola undisturbed on the baking tray for about 1 hour. It will continue to crisp as it cools.
Add dried fruit after baking. Stir in dried cranberries, raisins, goji berries or chopped apricots only after the granola has completely cooled to prevent them from becoming too hard or chewy.
Adjust the sweetness if needed. For a less sweet granola, reduce the honey or maple syrup to ¼ cup (60 ml). The granola will still be delicious, but may have slightly fewer clusters.

How to Serve Cinnamon Vanilla Granola

With Greek yogurt and fruit: Spoon Greek yogurt into a bowl, add fresh berries or sliced fruit, and finish with a generous handful of crunchy granola. Try it with my Blueberry Compote for an extra burst of berry flavour.
Over overnight oats: Sprinkle granola over Overnight Oats Chia Seed Pudding just before serving. The creamy oats and crunchy granola make a delicious combination of textures.
On smoothie bowls: Use granola as a crunchy topping for your favourite smoothie bowl, along with fresh berries, seeds or coconut.
With milk: Pour cold milk over the granola for a quick and easy breakfast.
As a snack: Simply grab a handful straight from the jar whenever you need a quick, crunchy snack.
As a homemade gift: Fill clean glass jars with cooled granola, add a simple ribbon or label, and you've got a thoughtful homemade gift for friends and family.

Full of Good-for-You Ingredients

One of the things I love most about this homemade granola is that it's made with everyday ingredients that come together to create something far more special than the sum of their parts.

Rolled oats are the heart of the recipe, baking into crisp, golden clusters with a wonderfully toasted flavour that gives the granola its satisfying crunch. Walnuts add a naturally buttery richness, while pumpkin seeds and sunflower seeds bring extra texture, healthy fats, and a subtle nuttiness that balances the sweetness beautifully.

Ground cinnamon and vanilla extract fill the kitchen with an irresistible aroma as the granola bakes, giving every bite a warm, cosy flavour that's perfect for breakfast or snacking.

Instead of relying on heavily processed ingredients, this recipe is naturally sweetened with honey or maple syrup. A little olive oil or avocado oil helps the oats turn beautifully golden while encouraging those irresistible crunchy clusters without making the granola feel heavy.

If you enjoy a less sweet granola, you can simply reduce the sweetener to ¼ cup (60 ml), which is about 80 g of maple syrup or 85 g of honey. It will still bake beautifully with plenty of flavour, although you'll end up with slightly fewer clusters and a more subtle sweetness. This is actually my favourite version whenever I'm after a lighter breakfast.

Once the granola has cooled completely, you can customise it however you like. Stir in dried cranberries, raisins, goji berries, chopped apricots, coconut flakes, or dark chocolate chips for extra flavour and texture. Personally, I love it just as it is, golden, crisp, warmly spiced, and full of wholesome goodness.

Frequently Asked Questions

Why isn't my granola crunchy? Make sure the granola is baked until golden and allow it to cool completely on the tray before breaking it apart. It will become noticeably crunchier as it cools.
How do I get bigger granola clusters? Press the mixture firmly onto the baking tray before baking. After tossing halfway through, press it down again before returning it to the oven. Avoid stirring the granola while it cools, as this is when the clusters set.
Can I make this granola less sweet? Yes. Reduce the honey or maple syrup to ¼ cup (60 ml). The granola will still bake beautifully, although you'll get slightly fewer clusters and a more subtle sweetness.
Can I use maple syrup instead of honey? Yes. Honey and maple syrup can be used interchangeably. Maple syrup gives a more delicate sweetness, while honey creates a richer flavour and helps with cluster formation.
Can I add dried fruit to the granola? Absolutely. Add dried cranberries, raisins, goji berries, chopped apricots or your favourite dried fruit after the granola has completely cooled to prevent it from becoming too hard during baking.
Can I change the nuts and seeds? Yes. You can customise the granola with almonds, pecans, cashews, chia seeds, sesame seeds or your favourite nuts and seeds. Keep the overall quantity roughly the same to maintain the right balance.
How should I store homemade granola? Allow the granola to cool completely, then transfer it to a clean, airtight jar or container. Store it at room temperature in a cool, dry place to help maintain its crisp texture.
Can I make this granola ahead of time? Yes. This granola is ideal for making ahead and keeping in your pantry for an easy breakfast or snack throughout the week. It also makes a lovely homemade gift.

Ingredients

4 cups Rolled Oats
⅓ cup Sunflower Seeds
⅓ cup Pumpkin Seeds
⅓ cup Walnuts, chopped or whole
¼ tsp Fine Salt
½ tsp Ground Cinnamon
1 tsp Pure Vanilla Extract
⅓ cup Extra Virgin olive oil or Avocado oil
⅓ cup Honey or Maple syrup

Optional Add-in:

120 g Dried fruits of choice ((e.g., cranberries, raisins, goji berries, chopped apricots))

Directions

Preheat the Oven Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
Warm the Wet Ingredients In a large pot, gently heat the oil and honey (or maple syrup) over medium heat until it begins to bubble slightly. Remove from heat and stir in the vanilla extract.
Add the Dry Ingredients Add the rolled oats, sunflower seeds, pumpkin seeds, walnuts, salt, and ground cinnamon directly to the pot with the warm honey mixture. Stir well until every oat, seed, and nut is evenly coated. Stir well, making sure everything is evenly coated. This method helps the mixture cling together and encourages chunkier clusters thanks to the residual warmth.
Bake the Granola Spread the mixture evenly onto the prepared tray and gently press it down with a spatula. Bake for 12 minutes.
Toss and Bake Again Remove from the oven, toss gently for even browning, press it back down, and return to the oven for another 10 minutes, or until golden. Keep a close eye near the end—granola can brown quickly.
Cool and Store Let the granola cool completely on the tray for about 1 hour—this helps the granola set. Once fully cooled, stir in dried fruit (if using) and transfer to airtight jars or containers.