By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
201 cal · 55 min
Cinnamon Vanilla Granola
Recipe GLPR2c9e8f7209da5f
A warm, fragrant granola made with rolled oats, honey, and vanilla, infused with cinnamon and toasted until golden and crispy. Perfect for breakfast served with milk or yogurt, or as a crunchy topping for fruit and beverages.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons honey
1/2 cup water
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 275°F.
In a large bowl, combine the honey, water, vegetable oil, vanilla extract, ground cinnamon, and salt. Stir together until fully combined.
Add the rolled oats to the honey mixture and stir thoroughly until all oats are evenly coated with the wet ingredients.
Spread the oat mixture in a thin, even layer on a baking sheet.
Bake for 20 minutes in the preheated 275°F oven.
Remove the baking sheet from the oven and stir the granola mixture well, breaking up any clumps with a spatula. Return to the oven.
Bake for another 20 minutes. Remove and stir again, then return to the oven.
Bake for an additional 5 to 20 minutes, checking frequently, until the granola turns a golden brown color.
Remove the baking sheet from the oven and break the granola into small pieces using a spatula while still warm.
Allow the granola to cool completely at room temperature, then store in an airtight container.
Comments
Every ingredient is a staple at any Charlotte grocer—honey, oil, vanilla, cinnamon, oats, and salt cost around $12 total and make eight generous servings, landing at roughly $1.50 per serving. The stated 55 minutes is honest for mixing, spreading, toasting, and cooling, though most home cooks will have granola ready in closer to 50 minutes since oven time and cooling happen passively. This makes eight servings of breakfast that reheats beautifully in a toaster oven or stays crispy in a sealed container for a week, and it's hands-off enough for a weeknight, though it does need a stir halfway through baking to brown evenly. The simplicity is both its strength—no special trip, no fussy technique—and a mild limitation, as it lacks nuts, dried fruit, or seeds that would add texture and protein without much extra cost or complexity.
Sign in or create a free account to add your review.
