There’s nothing quite like the warm, comforting aroma of cinnamon-spiced granola baking in the oven. Forget the expensive, sugar-laden store-bought versions! This homemade Cinnamon and Raisin Granola is not only incredibly easy to make but also budget-friendly and packed with wholesome goodness. It creates the most satisfyingly crunchy clusters, perfect for sprinkling over yogurt, enjoying with milk, or simply grabbing by the handful for a quick and healthy snack. Get ready to make your kitchen smell like heaven and your breakfast routine a whole lot tastier.
Ingredients
• 2 cups / 180g rolled oats
• 2½ tablespoons / 20g toasted wheat germ
• 1 teaspoon / 3g ground cinnamon
• 6 tablespoons / 90ml apple juice
• 2 tablespoons / 30ml canola oil
• 1 tablespoon / 14g unsalted butter, melted
• 2 tablespoons / 25g brown sugar
• 1 cup / 150g raisins
Instructions
1. Preheat your oven to 250°F / 120°C and line a large baking sheet with parchment paper.
2. In a large bowl, mix together the rolled oats and toasted wheat germ. Stir in the ground cinnamon.
3. Add the apple juice, canola oil, and melted butter to the dry , blending thoroughly until everything is evenly coated.
4. Spread the mixture in a single layer on the prepared baking sheet. Bake for 15 minutes, stirring once halfway through to ensure even toasting.
5. Remove the granola from the oven and pour it back into the mixing bowl. Stir in the brown sugar and raisins until they are well distributed.
6. Spread the mixture back onto the baking sheet. Return to the oven and cook for another 15–20 minutes, or until the granola is a beautiful golden brown.
7. Let the granola cool completely on the baking sheet before handling. It will become much crispier as it cools. Once cool, break it into clusters and store in a sealed, airtight container.
Nutritional Information
• Yields: Approximately 3 cups
• Serving Size: ½ cup
• Cost Per Serving: $0.39
• Calories: 285
• Fat: 8g
• Carbohydrates: 45g
• Protein: 5g
• Fiber: 4g
• Sugar: 20g
• Sodium: 6mg
Pro Tips
• For extra crunchy clusters, press the granola down firmly with a spatula after stirring in the sugar and raisins, before the second bake. Do not stir it while it cools.
• Feel free to customize your granola by adding ½ cup of chopped nuts like pecans or walnuts, or seeds like pumpkin or sunflower seeds, along with the oats.
• Don’t overbake! The granola will still feel slightly soft when it comes out of the oven but will crisp up perfectly as it cools down on the baking sheet.
FAQ
Q: Can I make this cinnamon raisin granola vegan
A: Absolutely. To make this granola recipe fully vegan, simply replace the 1 tablespoon of unsalted butter with an equal amount of melted coconut oil or your favorite plant-based butter. All other ingredients in the recipe are already vegan.
Q: What can I add to this granola for more vegetarian protein
A: To boost the protein content, you can add ½ cup of nuts or seeds along with the rolled oats. Good vegetarian protein sources include chopped almonds, walnuts, pecans, pumpkin seeds, or sunflower seeds. Hemp seeds are another excellent high-protein option.
Q: Is there a substitute for the toasted wheat germ
A: Yes, if you don’t have toasted wheat germ, you can easily substitute it. Use an equal amount of ground flaxseed, oat bran, or simply add an additional 2½ tablespoons of rolled oats to the mixture.
Q: How long does this homemade vegetarian granola last
A: When stored properly, this granola maintains its freshness and crunch for a good amount of time. Let it cool completely, then store it in a sealed, airtight container at room temperature for up to two weeks.
