This cinnamon raisin granola delivers a bunch of flavor and crunch that satisfies your hunger at any time of day. It’s a quick and easy breakfast and a tasty snack that’s good to keep on hand at all times. You can make your favorite fruit and nut granola with ingredients that are easy to find at most grocery stores.
I highly recommend reading this entire post before you begin preparing the recipe. However, if all you want is the list of ingredients with full directions, please either click on the jump-to-recipe button above or scroll to the bottom of this post.
Once you make homemade granola, you’ll discover that it’s easy, inexpensive, and more nutritious than most store-bought granola. You’ll also love the fact that you can control what’s in every bite.
Make a batch, store it in an airtight container, and you have a week’s worth of granola. I enjoy it as a breakfast cereal or a crunchy snack. And it’s also delicious sprinkled over ice cream or even as a top layer in a fruit crisp.
We’ve always believed in the saying that breakfast is the most important meal of the day.
Although some people will eat anything, including boxed cereal, just to get through the morning, I’m a firm believer that everything you put in your mouth should taste good.
This granola is one of our all-time favorite breakfasts and mid-afternoon snacks. But there are other delicious breakfast foods in our rotation.
On those days when we’re not sure if we’ll be able to have lunch, we might have this filling and delicious quinoa bowl. Or if I’m home all morning, I can make it last for a while by eating it really slowly.
Cinnamon Raisin Granola Ingredients
If you’re like me, you typically have all of these ingredients in your pantry. However, if you don’t, they’re available at most grocery stores.
Here’s what you’ll need:
- Rolled oats – the regular oats, not instant
- Nuts – pecans, walnuts, almonds, or even peanuts
- Raisins – or other dried fruit such as cranberries, dates, and pineapple
- Mild-flavored cooking oil – I had avocado oil on my counter from another recipe I recently made, so that’s what I used.
- Ground cinnamon
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
You can vary some of the ingredients or substitute whatever you like. However, I usually advise following this recipe the first time you make it so you’ll know what you need to make it suit your taste.
Before you start putting the ingredients together, there are 2 things you need to do.
First, preheat your oven to 300 degrees. Secondly, line a large baking sheet with parchment paper to make cleanup a breeze.
How to Make Cinnamon Raisin Granola
First, put the honey, oil, cinnamon, and salt in a small bowl.
Stir or whisk it until it is well mixed.
Then, put the oats and nuts in a large mixing bowl.
I mix it up before I add the wet ingredients, but you don’t have to.
It just seems to mix more evenly when I do.
Important note: Don’t add the fruit just yet. That comes after the granola bakes. If you put the fruit in the oven, it will burn before the rest of it is done.
Pour the honey mixture over the oats and nuts. Stir until all of the dry ingredients are coated. I like to put on a disposable food service glove and mix it by hand. You can really get everything mixed when you do that.
Now, put all of the mixture on the parchment covered baking sheet.
Spread it out to make sure it cooks evenly If you like clusters of granola, press it down gently so it sticks together.
Put the pan of oats in the oven and bake for 15 to 20 minutes. I usually check after 15 minutes to see if the mixture is golden brown. If it is, I pull it out of the oven. If not, I leave it in there for a few more minutes.
After the granola is golden brown, remove it from the oven and add the raisins or whatever dried fruit you use. Press it together again to make sure you have clusters.
Let the baked granola cool to room temperature before pouring it into an airtight container.
You can store this delicious cereal for up to a week. But trust me when I say it probably won’t last that long. It’s that good.
More Delicious Recipes
We enjoy adding granola to our fruit parfaits that we enjoy for either breakfast or dessert.
If you haven’t had this fruit crisp dessert with a granola topping, you don’t know what you’re missing. I usually make it with apples or peaches.
You can also top my friend Julie’s yummy sorghum-glazed sweet potatoes with granola for added flavor and crunch. Her Back to My Southern Roots blog has tons of wonderful recipes, so while you’re there, check some of them out.
Mix some granola in with these candied pecans. Snacking has never been so good!
You can also top this incredible French toast casserole with granola. Yum!
Questions About Granola
If you’ve never made your own granola, you may have some questions. Here are some common questions with answers.
Is Granola Really Good for You?
Granola is very good for you, as long as the ingredients you use are nutritious. I like to add fruit, nuts, and oatmeal because they all give you a healthy start to your day.
This recipe calls for honey, which is good to a point. But don’t add more than the recipe calls for, or the sugar content will decrease the nutritional benefits of the rest of the ingredients.
However, if you add any type of candy or sugar-laden ingredient, it’s not as nutritious. In fact, it displaces something else that your body needs in order to function.
Is Granola Fattening?
Granola is only fattening if you eat too much of it. A standard size serving is 1/2 to 2/3 cup of the cereal. The ingredient that holds the clusters together is sweet, so even if you use honey rather than granulated sugar, it still converts to sugar after you consume it.
Why is My Granola Not Crunchy?
If you cook the granola at too high of a temperature, it might burn before the ingredients have a chance to dry out and become crunchy. Try turning down the heat and then cook it a few minutes longer.
Should Homemade Granola be Refrigerated?
Homemade granola should not be refrigerated. The moisture in the refrigerator will cause the cereal to become soggy.
It’s best to keep the granola in an airtight container and store it in a dry place. I put it in my pantry.
- 4 cups of rolled oats (not the instant type)
- 1 cup of your favorite nuts (chopped if they are large)
- 1 cup of raisins or any dried fruit
- 1/2 cup of honey
- 1/2 cup of mild-flavored cooking oil (avocado oil or canola oil)
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- Preheat your oven to 300 degrees F. Line a large baking sheet with parchment paper.
- In a small bowl, combine the honey, oil, cinnamon, and salt. Whisk it until it is well mixed.
- Pour the oats and nuts into a large mixing bowl. Pour the honey mixture over it and stir.
- Scoop the mixture onto the parchment covered baking sheet and spread it out. If you like it clumpy, press the mixture down.
- Place it in the oven and bake for 15 to 20 minutes until the granola turns a light golden brown.
- Remove the pan from the oven and add the dried fruit. Press it together to form clusters.
- Allow the baked granola to cool to room temperature before pouring it into an airtight container.
Wait until after you bake the granola to put the fruit in because it will burn very quickly.
Enjoy this granola for your morning cereal or use it as a topping for yogurt, ice cream, or other sweet treat.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 427Total Fat 27gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgSodium 123mgCarbohydrates 45gFiber 4gSugar 22gProtein 6g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.