Cinnamon Raisin Granola
This spiced Cinnamon Raisin Granola is crisp, perfectly sweet, and filled with juicy raisins. Naturally sweetened with maple syrup, the oats are tossed with hemp hearts, ground cinnamon, and vanilla bean paste. This homemade granola is super easy to make, and it’s so good sprinkled over yogurt, parfaits, or enjoyed by the handful!
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Why This Recipe is So Good
Homemade granola is so much better than store-bought. Grocery store granola can be pretty pricey, and it’s sometimes filled with not the best ingredients. This cinnamon raisin granola is made with 8 simple ingredients and tastes so much fresher, and of course, you can easily customize it to your taste.
The combination of cinnamon and raisins is insanely good, and as it bakes, your home will smell amazing. It only takes 10 minutes to prep a batch of homemade cinnamon granola for your family that is vegan, gluten free, and refined sugar free, but not lacking in flavor!
Recipe Ingredients
- Oats – Quick cooking oats or old-fashioned rolled oats. I would avoid thick-cut rolled oats; they can be super thick and remain chewy even after baking.
- Vanilla bean paste – Gives a rich and strong vanilla flavor.
- Cinnamon – 1 teaspoon of ground cinnamon gives this raisin granola the perfect amount of cinnamon flavor.
- Raisins – Added after the granola has cooled, so they remain soft and sweet.
- Maple syrup – Naturally sweetens the granola, so we don’t have to use any refined sugars.
- Hemp hearts – I love to add hemp hearts, chia seeds, or golden ground flaxseeds for extra fiber.
How to Make Cinnamon Raisin Granola
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Mix together the dry ingredients in a large mixing bowl. Oats and hemp hearts.
In a measuring cup, whisk together the wet ingredients, including the ground cinnamon and salt. Pour wet ingredients over the oats in the bowl. Use a large spoon to mix until all the oats are well coated, then spread them out evenly.
Bake for 10 minutes, stir, then press down the granola mixture, then bake for another 10 – 12 minutes or until the granola is lightly golden brown. Allow the granola to cool on the baking sheet; don’t stir again if you want crispy cinnamon granola clusters.
Sprinkle over raisins, then enjoy this cinnamon raisin granola on yogurt bowls or parfaits, as cereal with milk, or by the handful!
Granola Making Tips
Leave the granola to cool undisturbed. It will continue to crisp up as it cools, and if you don’t stir it after taking it out of the oven, it will create perfect granola clusters.
Add raisins after the granola has cooled; otherwise, they will burn and become tough in the oven.
Variations: chia seeds, golden ground flaxseeds, sliced almonds, or cashews. After the granola is finished baking, toss in chocolate-covered raisins or chocolate chips. Swap out the raisins for other dried fruit like cranberries, freeze-dried apples, or blueberries.
Looking For More Recipes?
- Vanilla Almond Granola
- Cinnamon Raisin Bagels
- Gingerbread Overnight Oats
- Sweet Potato Overnight Oats
- Matcha Overnight Oats
- Pumpkin Spice Oatmeal
- Bakery-Style Strawberry Muffins
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Cinnamon Raisin Granola
Equipment
- Sheet pan lined with parchment paper
- Large measuring cup
- Large spoon or silicone spatula
Ingredients
- 4 cups old-fashioned rolled oats
- ¼ – ½ cup hemp hearts
- ⅓ cup avocado oil coconut oil, or grapeseed oil
- ⅓ cup maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper, then set it aside.
- In a large mixing bowl, add rolled oats and hemp hearts.
- In a measuring cup, whisk together avocado oil, maple syrup, ground cinnamon, salt, and vanilla bean paste.
- Pour wet ingredients over the oats in the bowl. Use a large spoon to mix until all the oats are well coated. Pour oats onto the sheet pan, spreading them out evenly.
- Bake for 10 minutes, stir, then press down the granola mixture; bake for another 10 minutes, stir, then press it down. Continue baking for another 2 – 5 minutes until the granola is lightly golden brown. Depending on your oven, you might need to bake it for a few extra minutes. Allow granola to cool on the baking sheet; don’t stir again if you want granola clusters.
- Once completely cool, sprinkle over raisins. Transfer cinnamon raisin granola into a mason jar or an airtight container. Enjoy!
Notes
How To Store/ Make Ahead
Yields 7 cups of granolaTips and Tricks
- Oats: Rolled oats can be substituted for quick cooking oats
- Make it gluten-free: Use certified gluten free oats.
- Maple syrup: Can be swapped out for honey. Honey can burn quickly than maple syrup, so make sure to keep an eye on your granola so it doesn’t burn on the bottom.
- Vegetable oil – Use a neutral-flavored vegetable oil like avocado oil, grapeseed oil, or coconut oil. Olive oil can be used if you don’t mind the flavor or use a light olive oil. Avoid extra virgin since it has a very strong olive oil taste.
- Leave the granola to cool undisturbed. It will continue to crisp up as it cools, and if you don’t stir it after taking it out of the oven, it will create perfect granola clusters.
- Add raisins after the granola has cooled; otherwise, they will burn and become tough in the oven.
- Variations: Chia seeds, ground flaxseed, sliced almonds or cashews. After the granola is finished baking, toss in chocolate-covered raisins or chocolate chips. Swap out the raisins for other dried fruit like cranberries, freeze-dried apples, or blueberries.
