Homemade Cinnamon Raisin Granola (Gluten & Oil-Free)
You’re sure to fall in love with this homemade cinnamon raisin granola recipe. It’s warmly spiced, perfectly sweet, and every bite has just the right amount of crunchy clusters. Best of all it’s full of plant-based protein and super simple to make!
If you’re new to homemade granola, I want you to brace yourself because it’s going to change your life. I’m not kidding! Picture yourself breezing through the grocery store, and passing right on by that overpriced, underwhelming, store-bought granola, knowing that you can make an addictively delicious batch at home. And here’s the kicker…. it’s super easy!
Homemade granola is not only simple to make it’s also really healthy, using ingredients you probably have in your pantry right now. I like to think of it as breakfast cookie’s crunchy cousin because it’s sweet, loaded with nuts/seeds and dried fruit, and tastes like you’re eating dessert. So, let’s unpack homemade granola so you can be the hero in your own breakfast story.
What’s in Homemade Cinnamon Raisin Granola?
Oats -
Use regular rolled oats, not quick-cooking oats which will make for gummy granola. To make gluten-free granola, use gluten-free rolled oats.
Almond butter –
Full of healthy fats and protein, they also help the granola stick together and make it rich and satisfying.
One of the healthiest fats outs there is flax butter. It’s got all the power of flaxseed but in creamy butter form and I love to tuck it into granola. You can read all about the health benefits of flax butter here. This ingredient is totally optional.
Maple Syrup –
Sticky sweet maple syrup mixed with the nut/seed butter adds just the right amount of sweetness and helps the oats stick together to form clusters.
Vanilla, cinnamon, and salt –
These essential ingredients add warmth, zing, and give the granola that can’t stop at one bite flavor.
Raisins and sliced almonds –
Mixed in before baking, this combination of sweet and savory ingredients takes homemade granola to the next level!
Tips and tricks for perfect homemade granola
I’ve made a lot of granola over the years and have learned, through trial and error, a few tricks that can be summed up in 4 simple steps.
Clusters are key to mouthwatering granola. You want a nice variety of big (about the size of a walnut) and small (almond to pea size) clusters. Make clusters as you’re mixing the syrup into the oats by breaking up the lumps into different sizes with your wooden spoon. The thicker your almond butter is the larger clumps you will have.
Mix-ins add extra flavor and texture that make you want to eat granola by the handful. I like a balance of sweet and savory mix-ins like raisins and sliced almonds. You can customize this to what you have on hand in your pantry and what tantalizes your tastebuds. Add these after you’ve mixed the syrup into the rolled oats but before you bake it. If your mix-ins will melt, like chocolate chips, stir those in after the granola is baked and cooled.
Flip the granola after 10 minutes of baking and then stir after 20 minutes in the oven. Then let it bake for an additional 5 minutes. (25 minutes total) This exposes all sides of the clusters to heat, making them irresistibly crunchy with a touch of chewiness. It’s a good idea to stick close to the oven when baking. I’ve lost a batch or two from losing track of time and letting it burn! So, set a timer to avoid this tragedy.
Let it cool completely before storing in an air-tight container. Warm granola will create condensation in the jar leaving you with sad, soggy clusters.
Serving Suggestions
Enjoy it, just like cereal, with plant-based milk
Sprinkle it over smoothie bowls
Mix it into your favorite yogurt
Snack on it by the handful!
I’m confident this homemade granola recipe is going to become a frequent flyer in your breakfast rotation, it’s:
Healthy
Vegan
Easy to make
Loaded with plant-based protein
Crunchy and sweet
Can’t stop at one bite delicious!
Keep scrolling for step-by-step instructions and photos!
Ingredients for Homemade Cinnamon Raisin Granola
3 cups (300 g) of regular rolled oats (use gluten-free if needed)
½ cup (120 g) of almond butter
½ cup (4 oz.) of maple syrup
2 teaspoons of vanilla
2 teaspoons of cinnamon
1 teaspoon of fine sea salt
½ cup (80 g) of raisins
½ cup (35 g) of sliced almonds
Makes 4 cups of granola
How to make this recipe
Steps 1-3:
1. Preheat oven to 350 F / 180 C / gas mark 4, and have a rimmed baking sheet ready.
2. Add the rolled oats to a large mixing bowl.
3. In a small mixing bowl, combine the almond butter, maple syrup, vanilla, cinnamon, and salt. Stir until it resembles a thick, sticky syrup.
Step 4:
4. Pour the syrup mixture over the oats. Use a flexible spatula to mix the syrup into the oats, making sure that all the oats are well coated. Leave some different-sized clumps for a fun variety of textures.
Step 5:
5. Gently mix in the raisins and sliced almonds.
Step 6:
6. Spread the granola in an even layer on a rimmed baking sheet. Use your spatula to evenly distribute the clumps.
Steps 7-8:
7. Bake at 350 F / 180 C for 25 minutes total: After 10 minutes, remove from the oven and flip the granola over, in sections, using a flat spatula. Bake for an additional 10 minutes. Remove from the oven, give it a stir this time, and bake for a final 5 minutes. The granola will crisp up as it cools.
8. Let cool completely and store in an airtight container for up to a month. You can also freeze granola for future use. Just let frozen granola thaw to room temperature before enjoying.
Homemade Cinnamon Raisin Granola / Gluten & Oil-Free
Ingredients
Instructions
- Preheat oven to 350 F / 180 C / gas mark 4, and have a rimmed baking sheet handy.
- Add the rolled oats to a large mixing bowl.
- In a small mixing bowl, combine the almond butter, maple syrup, vanilla, cinnamon, and salt. Stir until it resembles a thick, sticky syrup.
- Pour the syrup mixture over the oats. Use a flexible spatula to mix the syrup into the oats, making sure that all the oats are well coated. Leave some different-sized clumps for a fun variety of textures.
- Gently mix in the raisins and sliced almonds.
- Spread the granola in an even layer on a rimmed baking sheet. Use your spatula to evenly distribute the clumps.
- Bake at 350 F / 180 C for 25 minutes total: After 10 minutes, remove from the oven and flip the granola over, in sections, using a flat spatula. Bake for an additional 10 minutes. Remove from the oven, give it a stir this time, and bake for a final 5 minutes. The granola will crisp up as it cools.
- Let cool completely and store in an airtight container for up to a month. You can also freeze granola for future use. Just let frozen granola thaw to room temperature before enjoying.
Notes
For step-by-step instructions and photos, see blog post!
Nutrition Facts
Calories
334.99Fat (grams)
12.87 gSat. Fat (grams)
1.17 gCarbs (grams)
49.02 gFiber (grams)
6.09 gNet carbs
42.93 gSugar (grams)
16.36 gProtein (grams)
8.45 gSodium (milligrams)
298.58 mgCholesterol (grams)
0 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
