Cinnamon granola

Adapted from Alton Brown


  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup cashews
  • 1 cup sunflower seeds
  • ¼ cup flax seed (can be grounded)
  • ¼ cup chia seeds
  • 6 tablespoons dark brown sugar
  • 1 tbsp. cinnamon
  • 6 tablespoons maple syrup
  • 1/4 cup coconut oil
  • 3/4 teaspoon salt


  1. Preheat oven to 250 degrees F.
  2. In a large mixing bowl, combine the dry ingredients (oats, nuts, seeds, brown sugar, spices).
  3. In a small/medium bowl, combine wet ingredients (maple syrup, oil, and salt).
  4. Combine both mixtures and pour onto 2 sheet pans. Bake for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
  5. Remove from oven and cool.

I find the granola is done when it all feels dry as you stir it, and doesn’t clump together all sticky-like. I still don’t have a baking sheet, but this time I tried baking the granola in two separate dishes to cook faster. The maple syrup was a souvenir I picked while visiting my friend Francesca in Montreal. It’s some good stuff, and came in a can! Last but not least, Jesse’s tip: don’t spill.


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