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.
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.
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.
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.
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.
Calories: 159kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 187mg | Fiber: 3g | Sugar: 7g | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg