Cinnamon Raisin Granola
User Reviews
5
Cinnamon Raisin Granola
Description
Cinnamon Raisin Granola combines natural sweeteners like pure maple syrup and honey with coconut oil and vanilla to coat rolled oats and almonds for a wholesome base. Ground cinnamon and sea salt add subtle spice and balance. The granola is spread thick and compacted on a parchment-lined baking sheet to form clusters. Baking at 300°F with a turn halfway through produces evenly toasted gold and crisp texture without stirring, encouraging large crunchy bits. Mixed in raisins provide bursts of chewy sweetness throughout.
This granola works well as a topping for yogurt, milk, or eaten as a snack on its own. The warming cinnamon and maple flavors make it fitting for fall or anytime you want a subtly sweet snack or breakfast addition. It yields about four cups, ideal for storing and enjoying over several days.
The recipe suggests adjusting sweetness to preference by adding brown sugar if desired. The specific pan size and spreading technique promote good cluster formation. Watch baking closely since ovens vary to remove granola at your preferred crispness level.
Ingredients
- ¼ cup pure maple syrup
- 3 TBSP coconut oil melted
- 2.5 TBSP honey
- 1.5 tsp vanilla extract pure
- ½ tsp ground cinnamon
- ¼ tsp salt sea salt
- 1.5 cups almonds you could also do a mix of sliced + whole, sliced
- 2 cups rolled oats old fashioned
- ½ cup raisins plus any extra desired
Instructions
- Pre-heat oven to 300°F.
- Line an 11x17 rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together maple syrup, coconut oil, vanilla, honey, cinnamon, and salt.
- Add your oats and sliced almonds and fold the mixture together.
- Use a silicone spatula to help pour the granola onto your parchment-paper lined baking pan. If you want large crispy chunks of granola (the best!) flatten the mixture into an even layer with your spatula, adding pressure so the granola is nice and compact.
- Bake on the center rack at 300°F for 20 minutes. When timer beeps, rotate the pan 180 degrees for even toasting and continue to bake an additional 10-15 minutes (I do 15 typically) or until golden and crispy. Ovens vary from home to home so just an eye on it and yank from the oven once it's your idea of crispy golden perfection.
- NOTE: I don't stir at the halfway mark so i can break it into chunky clusters when it cools off.
- Once you remove your granola from the oven, allow it to cool on the baking sheet until completely cooled. This will give it some time to get that signature crunch we all know and love! (It won’t crisp up fully until it cools)
- Once it's cooled and crispy – break into clusters and stir in your raisins.
- Granola will keep for up to two weeks in a lidded airtight container. Enjoy as a snack, in your favorite trail mix, with milk like a granola cereal, or on top of yogurt with fresh fruit and all your favorite toppings.
Notes
- Adjust sweetness with brown sugar if you want a flavor closer to store-bought granolas.
- Use an 11×17 rimmed baking pan and spread granola over two-thirds of the surface for best cluster formation; adjust if using a different size pan.
- This recipe makes about 4 cups of granola total, suitable for several servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 39mg | 2% |
| Potassium | 250mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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