Cinnamon-Honey Roasted Granola

Let me tell you how amazing my apartment smelled when this granola was baking in the oven. Wow.

The roasted honey and cinnamon aromas were so warm and comforting, I can’t wait for you all to try this out!

Granola is such an easy thing to make and keep in your cupboard for later on, and you can use it in so many things! My boyfriend has been having some for breakfast in the morning with some plain Greek yogurt and a touch of maple syrup to add sweetness, but you could also put some on top of some vanilla ice cream with some berries for a delicious after dinner treat. Granola is so simple to make and has very little rules. When I looked in my pantry, I saw oats, some walnut pieces, pumpkin seeds, flaked coconut and pecans and this was perfect! If you have any dried fruits, other raw nuts or seeds they would work perfectly as well- you really just choose what you would like and it will work! If I were to give a rule of thumb, I would say to keep oats in the recipe, it’s such a classic granola ingredient and to me it doesn’t seem like a true granola without it- but the rest is up to you!

Photo by Grace Holyoke (2019)

First, I mixed all of my granola components in a bowl, along with a healthy pinch of salt, and about a teaspoon of cinnamon. Here is another place where you could add or take away flavour that you like. You could add pumpkin pie spice for a pumpkin-spice granola, you could add a few tablespoons of cocoa to make a chocolate granola, or- if you like your golden turmeric lattes in the morning- you could put a few teaspoons of turmeric in the mix to add a really healthy boost to your granola, not to mention the beautiful colour it adds.

In a separate bowl, I whisked together: honey, coconut oil, vanilla extract, and two egg whites. The egg whites are optional, you can omit them if you are looking for a vegan option, but I find that adding them it creates a “clumpier” granola. When the granola bakes it stays in bigger clumps and when it finishes baking you can break up the clumps into whatever size pieces you like. Again, this is totally optional but I would recommend it.

Photo by Grace Holyoke (2019)

All that’s next is to mix everything together, and spread the delicious mixture to a baking pan with parchment paper. I own a silipat mat for my baking sheets, but I find when you are trying to get a really dry product like this granola, or macarons for instance- parchment paper creates the driest product which is what we are looking for.

Photo by Grace Holyoke (2019)

My boyfriend had a few trips out to Newfoundland this past year and after one of his trips he brought me back some of this Newfoundland wildflower honey. You really can taste the difference from honey to honey- even the stuff you find in the grocery stores. The types of flowers and plants that the bees use in the area will affect the taste and color of the honey. The lightest colored honey is very mild in taste.   

Sweet clover, clover and alfalfa will produce a light, mild honey.

Orange blossom
 , and other citrus trees, tupelo trees, wild sage, buckwheat, horse mint, basswood and the tulip tree will all produce a darker, stronger honey than those plants above, but will still be mild in taste.
The darkest honey is produced from buckwheat.

Photo by Grace Holyoke (2019)

I was browsing at a thrift store near my apartment the other day and found these adorable wine glasses with a wide base. They reminded me of my family’s crystal trifle bowl and I immediately thought of making some yogurt parfait’s in them. Being able to see the layers of your beautiful granola, the juicy fresh berries and the smooth creamy yogurt just makes this automatically appealing.

Photo by Grace Holyoke (2019)

I layered with 3% Plain, Greek yogurt and fresh raspberries and blueberries. I am a big fan of plain yogurt, I never really liked the fruit flavoured stuff and I find the vanilla flavoured yogurt is too sweet for me. However, if you prefer fruity yogurts or even sweetened yogurts like honey or vanilla flavour- by all means add them here! The granola lends really well to sweetness. I would recommend that if you use plain yogurt like I did, to add a bit of honey, maple syrup or agave, it adds a beautiful depth of flavour and also helps to bind the granola with the yogurt and berries.

Photo by Grace Holyoke (2019)

These are such a great brunch item that will blow your guests away just by looking at them- I love the look of the wine glasses being used as the serving dish, but if you do not have these it’s no worry. But, if you have see-through glasses I would recommend to use them so that you can show off your beautiful creation!

Photo by Grace Holyoke (2019)
So here is my recipe for granola, again let me re-iterate that you can add whatever nuts/seeds/fruit/base you like! Try to keep the dry and wet proportions the same, but play around with it! Let me know in the comments below what you like to put in your granola!

Cinnamon-Honey Roasted Granola


  • 1 cup rolled oats
  • 1/3 cup flaked coconut
  • 1/3 cup pumpkin seeds
  • 1/3 cup walnut pieces
  • 1/3 cup pecans, chopped
  • big pinch of salt
  • 1 tsp cinnamon
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 1 1/2 tsp vanilla
  • 2 egg whites (optional)


  1. Preheat oven to 275F.
  2. In a medium bowl, mix dry ingredients together
  3. In a separate bowl, whisk together wet ingredients well until fully combined.
  4. Pour the wet ingredients into the dry, mix well and transfer mixture to a parchment lined baking sheet.
  5. Bake in preheated oven for 45 minutes.
  6. Let cool completely on tray before breaking up into pieces.
  7. Transfer to an airtight container.
  8. Enjoy!

Cheers Everyone!

Grace Eveline


2 thoughts on “Cinnamon-Honey Roasted Granola

  1. Amazing! I will definitely be making. Great find on the thrift store glasses! Beautiful photos!!!

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