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.
Equipment
- baking sheets
Ingredients
- 3 cups gluten free oats
- ½ cup each pumpkin seeds and sunflower seeds
- 1 cup each raw cashews and walnuts chopped
- ½ cup coconut
- 1 tsp vanilla
- ½ cup raisins
- 1 tbsp +1 tsp cinnamon divided
- ¾ tsp salt
- ½ cup each olive oil, maple syrup and 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!