Homemade Cinnamon Vanilla Granola (Carlo the Bear Granola)

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.

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.

Ingredients

Optional Add-in:

Directions

  1. Preheat the Oven Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
  2. 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.
  3. 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.
  4. Bake the Granola Spread the mixture evenly onto the prepared tray and gently press it down with a spatula. Bake for 12 minutes.
  5. 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.
  6. 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.

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