5 from 21 votes
Cinnamon Raisin Granola
This Cinnamon Raisin Granola features a blend of rolled oats and sliced almonds coated in a mixture of pure maple syrup, honey, coconut oil, and warm cinnamon. Baked low and slow to create large crunchy clusters, it offers a crisp texture with sweet, spiced flavor highlighted by the raisins. Its compact layering and gentle baking method ensure the granola develops golden, crispy chunks suitable for snacks or breakfast toppings.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
16
servings
Calories:
227 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 227
% 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.