Maple Cinnamon Raisin Granola

Homemade granola is so good–I started making it a few years ago and I guess you could say I’m hooked on homemade granola! I’ve made several granola recipes, including Vanilla Almond Granola, Pumpkin Spice Granola, and Dark Chocolate Granola Bars. I like experimenting with different variations and flavors, and I decided to try a version with some fall-inspired flavors like maple syrup, cinnamon, and raisins. There’s nothing fancy about this granola, but it has that great classic cinnamon-raisin goodness. And the maple syrup makes a wonderful natural sweetener. There’s no sugar in this, just the sweetness of the maple syrup. Which is great if you’re trying to cut back on sugar. And even if you’re not, it’s still a really good granola!

MAPLE CINNAMON RAISIN GRANOLA by NancyC

Makes about 9 cups

4 cups old-fashioned rolled oats (don’t use quick oats)

3/4 cup coarsely chopped walnuts

3/4 cup coarsely chopped pecans

1 cup sweetened or unsweetened shredded coconut

1/2 cup raw shelled sunflower kernels (if you use roasted and salted kernels, add them to the mixture after baking)

1/2 cup raw pepitas (hulled pumpkin seeds–if you use roasted and salted pepitas, add them to the mixture after baking)

1/2 cup wheat germ

1/2 cup plus 1 tablespoon pure maple syrup

2 Tablespoons non-GMO canola oil or light olive oil

1/2 teaspoon salt

1/2 Tablespoon ground cinnamon

1 cup raisins

Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In a small bowl, blend the maple syrup, oil, salt, and ground cinnamon; set aside.

In a medium bowl, toss the oats, walnuts, pecans, coconut, sunflower kernels, pepitas, and wheat germ (you’ll be adding the raisins after the granola is done baking). Mix in the maple syrup, oil, salt, and cinnamon mixture and toss again, combining and coating all ingredients well.

Spread this mixture on parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss the mixture for even baking. Return to oven and bake for an additional 15 minutes, until mixture is golden.

Remove from oven and add the raisins to the mixture on the pan; toss to combine. Let mixture cool completely on pan, then store in a tightly-sealed container for up to 2 weeks.

This granola is great with milk or sprinkled over vanilla yogurt for breakfast. And it makes a great snack any time of the day. It’s not super-sweet, but everyone who tasted this for me said it was sweet enough for them.

Do you make you own granola and do you have a favorite recipe?

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29 thoughts on “Maple Cinnamon Raisin Granola”

Bam's Kitchen October 16, 2015 at 8:39

I love granola, it is breakfast, a snack and a weak addiction for me. I will hold the wheat germ and make it gluten free for me. Pinned!

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29 thoughts on “Maple Cinnamon Raisin Granola”

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