Cinnamon Raisin Granola is yours, but with better ingredients you can customize yourself. Gluten free, naturally sweet, and loaded with fiber!
This Cinnamon Raisin Granola is easy to make, loaded with wholesome ingredients, and slightly sweetened with raw honey and maple syrup. It's nutritious, paleo-friendly (no oats!), gluten-free, dairy-free, and 100% delicious. These are all good attributes, because let's face it, commercial granola is LOADED with sugar. Have you read those labels? Even the so-called better-for-you brands still have quite a bit of sugar in them. (You'd likely need a grain-free granola to kick the sugars back a bunch!)
But that's the thing. Who doesn't love something sweet in their day? Around here enjoying a sweet snack like cinnamon raisin granola is a must almost every day! And speaking of almost . . . ! Almost every ingredient in this recipe is a superfood! If that isn't enough reason to make a big batch of this during meal prep this Sunday, we don't know what is!
Cinnamon Raisin Granola Ingredients
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup unsweetened shredded coconut
- ½ cup almonds
- ½ cup pecans
- ½ cup raisins
- ⅓ cup coconut oil
- ¼ cup raw honey
- 2 tablespoon maple syrup
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon allspice
- ¼ teaspoon salt
How to Make Cinnamon Raisin Granola
In a large bowl, combine the pumpkin seeds through raisins and set aside. Line a large rimmed baking sheet with parchment and set the oven to 300 F. Combine the coconut oil, raw honey, maple syrup, spices, vanilla, and salt in a small saucepan over low heat until melted. Then, pour that mixture into the bowl with the dry ingredients. Toss by hand if you've wet or oiled your hands, or with a rubber spatula you've oiled up (it gets sticky!) Bake the whole thing until it starts to look golden, then let it cool. (This is the hardest part.) Enjoy the amazing smell in your kitchen until it's cool enough to handle.
How to Store Cinnamon Raisin Granola
Freshly made cinnamon raisin granola is best kept at room temperature in a sealed container. It should stay fresh for about a week and up to two. You can also freeze granola if you don't think you'll eat it before it goes stale, but we don't think you'll have a need to freeze.
How to Serve Cinnamon Raisin Granola
This recipe works well for breakfast paired with almond milk or other milk. But you know you love to eat granola by the handful, too; keep a small bowl next to your desk to beat the mid-afternoon slump. And of course, there's always granola and plain yogurt. (Greek yogurt has more protein!)
Substitutions and Alterations
Naturally, cinnamon and raisin are a classic combo. But we also like the dried cranberries, blueberries, or cherries, along with cinnamon or even some ground ginger.
Feel free to substitute pumpkin seeds for sunflower seeds.
You can cut back on the maple syrup and honey if desired by a little bit (it does need the moisture, so just start small at first). Or you can use just one instead of the other, but we like the combination of these two natural sugars together.
Walnuts are also great with this granola.
Tip
For extra flavor, toast the nuts in a dry skillet over medium heat for several minutes until fragrant. Then, remove from the heat and allow them to cool before chopping them and using them in this cinnamon raisin granola recipe.
Also, just a heads up. The serving size on this granola is BEYOND GENEROUS, at a cup. Cut that in half and make it go further if need be!
READ MORE: Love Cinnamon Raisin? Try these Cinnamon Raisin Energy Bites!
LOVE GRANOLA? Try this Easy Gluten-Free Fall Breakfast Granola
Cinnamon-Raisin Granola
Ingredients
- 1 cup pumpkin seeds
- ½ cup sliced almonds
- ½ cup chopped pecans
- 1 cup sunflower seeds
- 1 cup unsweetened shredded coconut
- ½ cup raisins
- ⅓ cup coconut oil
- ¼ cup raw honey
- 2 tablespoon pure maple syrup
- 1 tablespoon cinnamon
- ½ teaspoon allspice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 300ºF.
- In a large bowl, add all dry ingredients: nuts, seeds, raisins, shredded coconut, spices and salt.
- Line a large rimmed baking sheet or pan (10” x 15” recommended) with parchment paper.
- In a small saucepan over low heat, add the coconut oil, honey, maple syrup and vanilla extract. Stir until melted.
- Pour mixture over all the dry ingredients in the large bowl and mix by hand. (You might need to oil your hands first; it gets sticky!)
- Spread across parchment-lined pan in an even layer.
- Bake about 25 minutes or until golden brown, turning granola over with a spatula halfway through cooking. Watch to avoid overcooking.
- Remove from oven and cool. Break apart in clumps and place in sealable bag or airtight container
