Crispy Cinnamon Puff Granola (VIDEO)

Hello fellow internet friends!

As I am now back in Prague, I am very lucky to have been surrounded by cupboards full of various ingredients thanks to my Mum (as always), and as a result I have finally been able to make my favourite granola recipe! I have always been a lover of all things puffed and so my favourite cereals were either Cheerios, or anything with rice puffs, such as Coco Pops. Because of this, I found that adding any sort of puffed grain to homemade granola is a total game changer. In this particular recipe, I use puffed quinoa and puffed buckwheat, although puffed rice is also really great to add if you have it. I also somehow ended up making a video of how I made this particular batch which I will try insert into this post, but if not then you can find it on my instagram!


  • 1 cup regular porridge oats
  • 1 cup chopped roughly chopped pecans
  • 1/2 cup pumpkin seeds
  • 1/2 cup puffed quinoa
  • 1/2 cup puffed buckwheat
  • 1 tbsp chia seeds
  • 1-2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract (optional)


  1. Preheat your oven to 160 Celsius/320 Fahrenheit
  2. In a large bowl, combine together the oats, pecans, pumpkin seeds, puffed quinoa, puffed buckwheat, and chia seeds.
  3. In a separate bowl, combine the coconut oil and maple syrup. Then microwave it for around 30 seconds until the coconut oil has melted.
  4. Add the cinnamon to the oil mixture and stir until it is well combined.
  5. Pour the oil mixture into the large bowl with the dry ingredients and stir together until it is well combined. If you wish, you may add in the vanilla extract for extra flavour.
  6. Place the mixture on an oven tray lined with baking paper and spread evenly.
  7. Place the tray into the oven and bake for approximately 10 to 15 minutes, or until the granola has slightly darkened and turned golden brown. Do not forget to stir the mixture around every 5 minutes to ensure that the granola gets baked evenly and does not burn.
  8. Once your granola is done baking, allow it to cool for 5-10 minutes as this will allow the granola to turn extra crispy.

This granola can store for around 1-2 weeks in an air-tight container (although mine never lasts that long because I eat it all). You can feel free to double this recipe as it makes around 4-5 servings in total.

If you attempt this recipe then please let me know as I am curious to see if anyone on the planet actually tries my recipes!

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