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!
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.
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.
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!)
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.
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!
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