Granola is so easy to make at home. This homemade cinnamon raisin granola is a favorite at our house!
Homemade granola is a must at our house because of all the food issues that we have. Several in my family eat gluten free, but it is my daughter’s nut allergy that makes homemade granola necessary.
The risk of cross contamination is just too high with granola. The few that I have found that are truly nut free are crazy expensive. I buy it for a treat or for travel, but homemade is what we eat the most.
We usually end up making several batches of homemade granola each month. We make several flavors at a time and stock the pantry with it. You can find all my granola recipes here.
The reality though is that I would probably make homemade granola even if we didn’t deal with food allergies. I love the way it tastes and I love being able to control the ingredients.
If you have never made homemade granola you should give it a try!
Tools That Make This Easier
- USA Pans Sheet Pan– These are my favorite sheets pans. I use them all the time. For granola, for cookies, for baked fries. I love them!
- Small Whisk
Homemade Cinnamon Raisin Granola
- 1/3 cup brown sugar
- 1/3 cup oil or coconut oil
- 1/2 cup honey
- 2 teaspoons vanilla
- 2 teaspoon cinnamon
- 3 cups old fashioned oats ( I use gluten free)
- 4 cups quick oats ( I sue gluten free)
- 1½ cups raisins
1. Preheat oven to 350 degrees.
2. In a small saucepan whisk together brown sugar, oil, and honey. Bring to a boil. Remove
from heat and add vanilla and cinnamon.
3. In a large bowl combine oats and sugar/oil mixture.
4. Stir until oats are well coated and everything is combined.
5. Spread in to 2- 9×13 pans or on two cookie sheet with sides or jelly roll pan.
6. Bake for 10 minutes.
7. Stir in raisins, turn off your oven, and put the granola back into the oven for 3-4 hrs. The
heat left in the oven will finish cooking this. I love this because I can make this and walk
away for a few hours without having to continually stir the granola. (You can also stir in the raisins at the end of the 3 hours.)
8. Remove from oven after 3-4 hours. Let cool and store in an air tight container.
Note: You can use all old fashioned oats or all quick oats, but we
prefer the texture of the combination of both.