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Whats dominating my oven these days? None other than my Pecan Cinnamon Roll Granola. The fragrance alone sends nostalgic feelings through my body; taking me back to the comforting aroma of freshly baked cinnamon rolls on a chilly morning as a child!
First things first, I am completely captivated by pecans. If we were to crown the most versatile and appealing nut, pecans would undoubtedly claim the title. Their singular, buttery flavor enriches any dish, making it extraordinary. It’s a true obsession for me and I think this recipe will make you too!
In the world of granola recipes, peanut or almond butter often plays the role of the core binding agent. However, in this Pecan Cinnamon Roll Granola recipe, pecan butter steals the show. Its rich texture and deep flavor do more than just bind the ingredients together; they make the granola truly exceptional.
My current love affair with cinnamon seems to know no bounds. Beyond its soul-warming aroma, cinnamon is packed with health benefits, notably its ability to help regulate blood sugar. This Pecan Cinnamon Roll Granola recipe uses cinnamon in two stages—once among the dry ingredients and again in the wet mixture—for an intensified flavor that wraps around each oat, seed, and nut like a cozy blanket.
Packed in an elegant airtight jar, this Pecan Cinnamon Roll Granola isn’t just delicious—it’s also aesthetically pleasing. It’s the sort of heartfelt, homemade gift that anyone would be thrilled to receive during the holiday season. Thinking that Cinnamon Bunned flavored goodness isn’t someone’s jam? then I HIGHLY suggest checking out my All Things Granola page where there are a ton of other granola options that might scream a loved ones name a bit more! Check it out here
Made with top-tier ingredients like Artisana Organics Pecan Butter and a double layer of cinnamon, this granola is a hit on all fronts—flavor, health, and even gifting potential. Whether you make it for breakfast, as a snack, or as a holiday present, this granola recipe is an instant classic. And I assure you, the process of making it is as enjoyable as the act of eating it.
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27 Responses
Do you use 1/2 cup of each liquid (total of 1 1/2 cups) in the recipe or just use pick one.
Hi Patt, you’re going to want to use 1/2 cup of each liquid ingredient as they all serve different purposes for the granola! Thanks for asking and enjoy the recipe! Teri-Ann
Where does the noted Pecan Butter come in? Thanks!
Hey Carol – the pecan butter comes in at the same time as the rest of the wet ingredients
Just had my first serving. Excellent recipe. Used almonds and almond butter, that’s what I had. Next time, pecans. Thank you!!!
Love that you made some modifications based on what you had on hand! Thanks Pattie 🙂
The ingredients calls for 3tsp of cinnamon but the directions call for 4tsp. I added 4tsp because it sounded so much better. 😉 I’m licking out the bowl while I wait for the granola to cook. So yummy already
Hi Marena, I am so glad you went with 4! I have since updated the recipe; appreciate you pointing that out 🙂
Do the homogenous wet ingredients and the dry ingredients get mixed before or after cooking?
Hey Aimee, all of the ingredients are mixed prior to baking! I hope you enjoy 🙂
Hi there! Love this recipe, how long will this keep in an airtight container for?
Hey Danika, easily 2 weeks or more depending on the climate you reside in. I can honestly say when I am making a lot to test new flavours I’ve kept some as long as a month and it still tasted delicious but of course the more fresh the better! If you’re thinking about gifting it, a week prior to gifting would be a really good time to bake!
This is the best granola I’ve ever tasted! I forgot to add the 2nd 2 tsps of cinnamon and it still tastes delish! Also, made my own pecan butter using 1/2 cup roasted pecans and 1/4 cup roasted cashews. It made slightly more than 1/2 cup of pecan butter.
Thanks for sharing this idea – I have pecans and cashews but no pecan butter !
Hi! Raw pecans, not pre-roasted, yes?
Thats right!
OMGOSH…I’ve made this twice in the last week…just so amazing…the perfect balance of flavors with wonderful crunch! I made a double batch the second time to share with friends and family and send some off with my son headed back to college. I put some in large mason jars for friends’ birthdays (wish I had gotten photos). I didn’t have pecan butter, so I made some (never had before) in the food processor…made enough for the second batch. I was just introduced to your Instagram page and can’t wait to make more of your recipes. This first one is a hit. Thank you so much!
This is so delicious! Made my second batch yesterday. One question: both times the raisins get rock hard. Shoukd I be adding them after the granola is baked?
Hey Nicki, I am so glad you love the recipe enough for it to be on repeat! iIf your raisins are coming out really hard you can soak them for 15 minutes beforehand OR just add them after! Happy baking 🙂
If I’m not using the coconut do i need to substitute with something else or just leave it out. any suggestions for a substitute?
thanks so much
Hi! Thank you for your q! You could absolutely leave it out. If you wanted to replace it with something you could add 1/2 cup hemp hearts. That would really bump up the protein too!
Hi. I’m trying to find the Artisana pecan butter here in Toronto. Any suggestions for sources? I’ve seen it online but it only seems to be available to order in multiples. Any suggestions would be appreciated. Thank you.
Hey Rob, I have found Artisana in several stores. One being Fiesta Farms and Herbs and nutrition on Bloor street. Any health food store would have. Good luck on the search!
Do I need to use coconut in this recipe or can I substitute for something else??
Hi Aga, you can substitute for olive oil if you’d prefer
This looks amazing! Is it coconut flakes? or oil? What brand do you use? Also, for sunflower and pumpkin seeds, raw?
So appreciate your help and thank you for ALL your amazing recipes!!
Hey Paula, its desiccated unsweetened coconut! I get mine in bulk but any brand would be great. All the nuts and seeds I use are raw. Thanks for the great questions!