These cinnamon roll granola clusters are easy to make and full of warm cinnamon flavor, with a drizzled glaze that melts into the clusters just like a classic cinnamon roll. It's crunchy, lightly sweet, and works just as well for breakfast as it does for an easy grab-and-go snack.
If you love this cinnamon roll granola, try Maple Pecan Granola for another classic granola option or Homemade Trail Mix when you want something quick that doubles as a snack. You can find both of those, plus more easy ideas, in my Breakfast Recipes.
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Why You'll Love This Recipe
- Uses simple pantry ingredients
- Keeps well for easy breakfasts and snacks all week
- Feels special without extra effort
What You'll Need
- Old-fashioned rolled oats - the hearty base of the granola. Use certified oats for gluten free.
- Brown sugar - adds that classic cinnamon roll sweetness
- Pecans - brings crunch and a buttery texture
- Ground flaxseed - a nutritional powerhouse with omega-3, fiber, and antioxidants, and it adds such a great nutty flavor.
- Ground cinnamon - delivers the quintessential cinnamon roll flavor
- Sea salt - balances the sweetness
- Butter - adds richness and helps everything toast evenly
- Pure maple syrup - sweetens and encourages golden clusters
- Vanilla extract - rounds out the flavor
- Glaze Ingredients: Powdered sugar + Vanilla + Milk - creates the smooth glaze
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Mix the dry ingredients
In a large bowl, combine rolled oats, brown sugar, chopped pecans, ground flaxseed, cinnamon, and sea salt. Stir until evenly mixed.
Step 2: Mix the wet ingredients
In a small bowl, add the melted butter, maple syrup, and vanilla extract. Stir until fully coated, with no dry spots remaining.
Step 3: Bake low and slow
Spread the mixture evenly onto a lined baking sheet. Press into the pan in a single, even layer. Bake at 250 degrees F for 75 minutes. Do not stir. Remove from the oven and let cool completely to allow clusters to form.
Step 4: Finish with the glaze
Whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle the cooled granola with a fork, then let the glaze set before breaking into clusters.
Tips and Tricks
Save the clusters. Use larger clusters for snacking and the broken crumbs over yogurt.
Use a wide mouth funnel for a mess free option to put it into mason jars. It also works well for filling strawberry jam into jars!
Special Diet Variations
- Gluten free: Use certified gluten free rolled oats.
- Dairy free: Swap butter for dairy free butter or coconut oil, and use almond milk in the glaze.
- Low FODMAP: Enjoy in appropriate portions; rolled oats, maple syrup, pecans, and butter are low FODMAP at standard serving sizes.
- Nut free: Skip pecans and use pumpkin seeds (pepitas) instead.
- Less sweet: Reduce the brown sugar and drizzle on less glaze or skip it entirely.
Storing and Freezing
Storing: Keep the granola in an airtight container at room temperature for up to 7 days once the glaze has fully set.
Freezing: Store in a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature before serving.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Old-fashioned rolled oats - safe at ½ cup (about 52 grams) per meal
- Brown sugar, packed - safe at ¼ cup (about 40 grams) per meal
- Chopped pecans - safe at 15 nut halves (about 30 grams) per meal
- Ground flaxseed - safe at 1 tablespoon (about 14 grams) per meal
- Ground cinnamon - safe at 1 teaspoon (about 2 grams) per meal
- Butter - safe at 1 tablespoon (20 grams) per meal
- Pure maple syrup - safe at 2 tablespoons (50 grams) per meal
- Powdered sugar - safe at 1 tablespoon (16 grams) per meal
- Milk - safe at 1 tablespoon (20 grams) per meal, or use lactose free milk.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes. This granola keeps well once cooled and glazed and can be made in advance for the week.
Press the granola firmly onto the baking sheet and do not stir. Let it cool completely before breaking it apart.
Yes, as long as certified gluten free rolled oats are used.
No. Store it at room temperature in an airtight container after the glaze has set.
Yes. The granola will still be flavorful and slightly less sweet without it.
Yes. Freeze in a freezer-safe container and thaw at room temperature before serving.
How To Serve Cinnamon Roll Granola
- Over yogurt with blueberries: Spoon over yogurt and top with fresh blueberries.
- With milk: Serve in a bowl with dairy free or regular milk.
- On strawberry smoothie bowls: Sprinkle on top for added crunch.
- With fresh fruit: Pair with orange slices.
- As a snack: Eat by the handful or portion for grab-and-go.
More Loveable Recipes With Oats
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Recipe
Cinnamon Roll Granola Clusters
Equipment
Ingredients
Dry Ingredients:
- 6 cups old-fashioned rolled oats (Note 1)
- ½ cup packed brown sugar
- 1 cup chopped pecans
- ¼ cup ground flaxseed
- 3 tablespoons ground cinnamon
- ¼ teaspoon sea salt
Wet Ingredients:
- ½ cup butter melted
- ½ cup pure maple syrup (Note 2)
- 2 teaspoons vanilla extract
Glaze Ingredients:
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk or dairy free milk
Instructions
- Preheat the oven to 250 degrees F.
- Dry Ingredients: In a large bowl, add the rolled oats, brown sugar, chopped pecans, ground flaxseed, cinnamon, and sea salt. Stir until evenly combined.
- Wet Ingredients: In a separate bowl, stir the melted butter, maple syrup, and vanilla extract. Pour the mixture over the dry ingredients and stir until all the oats are well coated.
- Line a large baking sheet with parchment paper and spread the granola into an even, single layer.
- Bake at 250 degrees F for 75 minutes, or until lightly golden. Do not stir. Remove from the oven and allow the granola to cool completely without touching it. This helps clusters set.
- Glaze Ingredients: In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze over the cooled granola using a fork. Let the glaze set before breaking the granola into clusters.
- Store in an airtight container at room temperature for up to 7 days, or freeze for up to 3 months. Thaw at room temperature before serving.
- Serve over yogurt or enjoy the clusters on their own as a snack.
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