Cinnamon Raisin Granola
Indulge in the rich warmth of cinnamon-infused granola, featuring a harmonious blend of oats, nuts, raisins, and delightful hints of maple syrup. Elevate your mornings with this comforting and easy-to-make breakfast treat.
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Servings: 12 cups
Equipment
Ingredients
- 3 cups gluten free oats
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 1 cup cashews raw, chopped
- 1 cup walnuts raw, chopped
- ½ cup coconut
- 1 tsp vanilla
- ½ cup raisins
- 1 tbsp +1 tsp cinnamon divided
- ¾ tsp salt
- ½ cup olive oil
- ½ cup maple syrup
- ½ cup peanut butter
Instructions
- Preheat oven to 325 convection.
- Add all dry ingredients leaving out 1 tsp of cinnamon into a large bowl and stir to combine.
- Add vanilla, peanut butter, maple syrup, olive oil and 1 tsp cinnamon to a small pot and stir over medium low heat until mixture is homogeneous.
- Spread evenly onto 1 very large or 2 smaller pans. I used 2. Press granola down firmly onto baking sheets using a spatula. Place in the oven for 20 minutes. Turn pans and bake for another 10-15. Keep a close eye as you do NOT want your granola to burn.
- Allow the granola to cool COMPLETELY before lifting it off of the baking sheets. It should lift off in big clumps.
Notes
I don't put parchment on my baking sheets as I use stoneware from the Pampered Chef!
If you prefer to use parchment please do!
Nutrition
Serving: 1cup | Calories: 460kcal | Carbohydrates: 37g | Protein: 11g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.002g | Sodium: 199mg | Potassium: 401mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.