Cinnamon Spiced Sprouted Oat Granola

  • Author: Lydia Shatney
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Category: Snack


Optional Additions:

  • Shredded coconut (use the code STEWARDSHIP for 10% off at that site!), sunflower seeds, or any organic dried fruit you like. If adding dried fruit, it’s best to add it after the granola has been cooked.


  1. Preheat your oven to 300 degrees.
  2. Line 2 baking sheets with parchment paper. Place all the dry ingredients in a large bowl and stir.
  3. Add the maple syrup, melted coconut oil and vanilla to the dry oat mixture. Stir well to coat all the dry mixture.
  4. Spread this mixture out on the baking sheets. Here’s where you get to decide if you want to try for the bars vs. the looser chunky, crumbly granola. If you do want bars, then press the granola mixture into one baking sheet to fill it completely with no spaces (about 1/2 inch thick). Place any remaining granola mixture onto the other pan – this will be loose granola.
  5. Bake for 35 to 40 minutes. For loose granola, turn once or twice throughout the cooking time. For the bars, you may need to leave it in the oven AFTER the cooking time with oven off to crisp it up a bit more or add another 5-10 minutes to the cooking (or both). Just check it to make sure it’s getting crispy.
  6. Let the granola cool completely. I like to store the loose granola in a glass Fido jar on the counter for the kids to get easy breakfasts on their own. For the bars, I cut them up carefully.


FYI: sometimes the bars break, this is not a perfectly glued together bar every time.

I place the bars into baggies and put them into the extra freezer in a bin. Then I can just grab them in the mornings I need them for school lunches.

On the days we DO NOT have granola with breakfast, the boys will get some in their lunch.