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    Home » Breakfast

    Cinnamon Raisin Granola

    Posted: Apr 18, 2020 · Updated: Apr 18, 2020 by Tonje

    232 shares
    Jump to Recipe

    Cinnamon raisin granola is a chunky, crispy granola that's really easy to make at home. This healthier sugar free and oil free recipe is everything you need for quick and easy future breakfasts.

    Cinnamon raisin granola in a jar on a marble table.

    Jump to:
    • 🥘 Ingredients
    • 🔪 How to make cinnamon raisin granola
    • 💭 Top tips for crispy chunky granola
    • 🥗 Serving suggestions
    • 🍲 Leftovers
    • 🍴 You might also like these recipes..
    • 📋 Frequently asked questions
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    Granola is one of my favorite easy breakfasts for busy mornings. It's versatile and can be enjoyed in many different ways. Serve it with milk as a cereal, with yogurt or in a smoothie bowl.

    This cinnamon raisin granola recipe uses one of my favorite flavor combinations, and is made completely without any oil or refined sugar. It's sweetened with honey (or a vegan substitute), and contains a combination of your favorite nuts and seeds which adds fiber and healthy fat to any meal.

    A bowl of yogurt, granola and sliced kiwi.

    🥘 Ingredients

    To make the best cinnamon raisin granola, you will need rolled oats or old fashioned oats, cinnamon, raisins, a combination of seeds and nuts of your choice, and honey.

    You should use a soft, runny honey, rather than a set honey.

    For the nuts and seeds, you can use whatever you like or have available. Try to combine different textures and flavors. Avoid using seasoned or salted nuts.

    I like to use a combination of pumpkin seeds, sunflower seeds, chia seeds, linseeds or flax seeds, walnuts, pecans, peanuts, almonds and other roughly chopped nuts.

    🔪 How to make cinnamon raisin granola

    Okay, this is honestly really easy. First, preheat the oven to 350°F / 180°C / 160°C fan oven.

    Combine all the dry ingredients in a bowl, then add the honey. Stir to combine the ingredients evenly.

    Spread the granola over a baking sheet covered baking tray. Insert it in the oven, and bake for 15-20 minutes, or until the grains are slightly golden on the edges.

    Granola spread out over a sheet pan.

    Remove the granola from the oven, and leave it to cool down completely before breaking it up into chunks of your preferred size.

    Store the granola in an airtight container for up to 3 weeks.

    💭 Top tips for crispy chunky granola

    Good granola is crunchy but not burned, chunky but not sugary. Here is how you can get it perfect - every time:

    • Coat the granola in honey. The sugar in the honey will help the other ingredients to crisp up, and will also make the grains stick together in chunky clusters. Make sure every little piece has some honey on it.
    • Use the back of a spoon to press the granola into a baking sheet covered baking tray, and insert it into a preheaded oven. Press the grains tightly to give them a chance to stick together.
    • Some recipes add vegetable oil to granola - this is a big mistake. The oil helps the grain crisp up, but will keep them from sticking to each other. Ditch the oil!
    • Use ingredients of various sizes. I like to combine tiny seeds like chia and flax seeds with larger chunks of roughly diced nuts. This improves the texture of the clusters and makes the granola feel way more fancy.
    • Don't touch the granola until it has cooled down. Don't move it around in the oven, and don't break it up as soon as it comes out. The honey needs to cool down and solidify first. When it has cooled down, you can gently break it up with a spoon. Some pieces will come out as large chunks which you can break up further to your preference.
    Granola with raisins and almonds.

    🥗 Serving suggestions

    Granola is typically served as a breakfast food, often with yogurt and other toppings such as peanut butter, fresh fruits and berries.

    Alternatively, you can crumble granola as a crunchy topping on smoothie bowls, parfaits, oatmeal or overnight oats.

    🍲 Leftovers

    Cinnamon raisin granola can be stored for several weeks in an airtight container in a kitchen cupboard. I would not recommend chilling or freezing the granola, as this will cause it to lose its crunch.

    The granola might lose its crunch over time, but should be perfect for at least 3-4 weeks.

    🍴 You might also like these recipes..

    If you love easy breakfasts, try any of these recipes:

    • Ham, Egg and Cheese Rollups
    • Lemon Curd Overnight Oats
    • Baked egg in avocado recipe
    • Barley Porridge

    📋 Frequently asked questions

    Is this recipe allergy friendly? - Cinnamon raisin granola is generally soy free, egg free and dairy free. It can also be made completely nut free if you wish.

    Is granola healthy? - Many storebought granolas contain added refined sugar, oil, and other unhealthy ingredients. In fact, many popular brands contain as much sugar as a chocolate bar. This homemade version is a lot healthier. Cooking your own granola also allows you to control which ingredients you want to use.

    What's the difference between granola and muesli? - Muesli is a combination of grains, nuts and seeds, often enjoyed raw or roasted. Granola contains the same ingredients, but it's baked with sugar or a sugar like compononent such as honey, which gives it a crispy and crunchy texture.

    Recipe

    Granola with cinnamon and raisins in a mason jar.

    Cinnamon Raisin Granola

    Cinnamon raisin granola is a chunky, crispy granola that’s really easy to make at home. This healthier sugar free and oil free recipe is everything you need for quick and easy future breakfasts.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 15 mins
    Course Breakfast
    Cuisine International
    Servings 20
    Calories 159 kcal
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    Ingredients
      

    • 10 oz rolled oats (300 g)
    • 7 oz mixed nuts and seeds (200 g)
    • 5 oz raisins (150 g)
    • ½ cup honey (120 ml)
    • 1 ½ tablespoon cinnamon

    Instructions
     

    • First, preheat the oven to 350°F / 180°C / 160°C fan oven.
    • Roughly chop any large chunks of nuts. Combine all the dry ingredients in a bowl, then add the honey. Stir to combine the ingredients evenly.
    • Spread the granola over a baking sheet covered baking tray. Insert it in the oven, and bake for 15-20 minutes, or until the grains are slightly golden on the edges.

    Notes

    Is this recipe allergy friendly? – Cinnamon raisin granola is generally soy free, egg free and dairy free. It can also be made completely nut free if you wish.
    Is granola healthy? – Many storebought granolas contain added refined sugar, oil, and other unhealthy ingredients. In fact, many popular brands contain as much sugar as a chocolate bar. This homemade version is a lot healthier. Cooking your own granola also allows you to control which ingredients you want to use.
    What’s the difference between granola and muesli? – Muesli is a combination of grains, nuts and seeds, often enjoyed raw or roasted. Granola contains the same ingredients, but it’s baked with sugar or a sugar like compononent such as honey, which gives it a crispy and crunchy texture.

    Leftovers

    Cinnamon raisin granola can be stored for several weeks in an airtight container in a kitchen cupboard. I would not recommend chilling or freezing the granola, as this will cause it to lose its crunch.
    The granola might lose its crunch over time, but should be perfect for at least 3-4 weeks.

    Top tips

    Good granola is crunchy but not burned, chunky but not sugary. Here is how you can get it perfect – every time:
    • Coat the granola in honey. The sugar in the honey will help the other ingredients to crisp up, and will also make the grains stick together in chunky clusters. Make sure every little piece has some honey on it.
    • Use the back of a spoon to press the granola into a baking sheet covered baking tray, and insert it into a preheaded oven. Press the grains tightly to give them a chance to stick together.
    • Some recipes add vegetable oil to granola – this is a big mistake. The oil helps the grain crisp up, but will keep them from sticking to each other. Ditch the oil!
    • Use ingredients of various sizes. I like to combine tiny seeds like chia and flax seeds with larger chunks of roughly diced nuts. This improves the texture of the clusters and makes the granola feel way more fancy.
    • Don’t touch the granola until it has cooled down. Don’t move it around in the oven, and don’t break it up as soon as it comes out. The honey needs to cool down and solidify first. When it has cooled down, you can gently break it up with a spoon. Some pieces will come out as large chunks which you can break up further to your preference.

    Nutrition

    Calories: 159kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 3mgPotassium: 187mgFiber: 3gSugar: 7gVitamin C: 1mgCalcium: 42mgIron: 1mg
    Keyword cinnamon, dairy free, egg free, honey, oats, raisins, soy free, sugar free
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Reader Interactions

    Comments

    1. Annette Davenport

      February 05, 2021 at 3:39 pm

      I suffer from diverticulitis and I don't eat nuts. To add protein, do you think I can add a little almond flour.

      Reply
      • Tonje

        February 05, 2021 at 5:12 pm

        Absolutely, Annette. I think that sounds like a great idea! Ground up nuts, seeds and almond flour are great ways to add extra protein to it.

        Reply

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