Oatmeal Raisin Granola: Crunchy Homemade Breakfast
This oatmeal raisin granola relies on a precise balance of maple syrup and almond butter to bind the oats into clusters. You must warm the wet ingredients in a saucepan first to ensure every oat is evenly coated before baking at 165°C (325°F). Stir the mixture after 18 minutes to promote even browning across the tray. Let the granola cool for 10 minutes after baking, as this is when the clusters develop their final crisp texture.
Oatmeal Raisin Granola: Crunchy Homemade Breakfast
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Pre-heat your oven to 165°C (325°F). Line a baking sheet with parchment paper or a silicone mat to prevent the sugars from sticking to the metal.
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Warm the wet ingredients
Place the almond butter, coconut oil and maple syrup in a small saucepan over very low heat. Warm gently for 1–2 minutes, stirring until the mixture is smooth and liquid. This ensures the binder coats the oats evenly.
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Mix the granola
Whisk the rolled oats, raisins, oat flour, cinnamon and salt together in a large bowl. Pour the warm wet mixture over the dry ingredients and stir until every oat is coated.
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Spread the mixture
Spread the mixture onto the prepared baking sheet in a thin, even layer. Maintain a thickness of about 1 cm to ensure consistent browning across the tray.
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Bake and stir
Bake for 18 minutes, then remove the tray and stir the granola with a spatula. Return it to the oven for another 2–4 minutes until the edges are golden-brown. Stirring promotes even browning throughout the batch.
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Cool and crisp
Transfer the hot granola to a cooling rack or clean surface. Allow it to cool for 10 minutes. The granola will crisp as it cools, creating the final crunch.
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Break and store
Break the cooled sheet into clusters using your hands or a fork. Store the granola in an airtight container at room temperature for up to 7 days.
Watch the raisins closely during the final minutes of baking. If they darken too quickly, they will become bitter. Lower the oven temperature slightly if the fruit browns before the oats reach a golden colour to prevent burning.
What to serve with it
Top a bowl of plain or vanilla yoghurt with generous spoonfuls of the granola and a few fresh berries. You can also stir the granola into a jar of overnight oats with milk or a dairy-free alternative. Pack the granola in a small zip-lock bag to use as a quick travel snack.
Storing and reheating
Store the granola in an airtight container at room temperature for up to 7 days. To keep it longer, freeze in a sealed bag or container for up to 3 months. Thaw the granola at room temperature before serving to ensure the clusters maintain their crunch and texture.
Getting the texture right
Stir the granola at 18 minutes to promote even browning across the baking sheet. Allow the granola to cool for 10 minutes before breaking it into clusters. This resting period is essential because the granola crisps as it cools, creating the firm structure required for a crunchy breakfast.
Sweet or savoury
Prepare a savoury version by omitting the maple syrup and adding 2 g smoked paprika and 3 g sea salt. Finish the bake with toasted pumpkin seeds for a savoury treat. For a fruity twist, replace half the raisins with dried cranberries and add 3 g ground nutmeg.
Nutrition per serving
- Calories
- 215
- Protein
- 5.0 g
- Carbs
- 24.5 g
- Fat
- 11.2 g
- Fiber
- 4.0 g
- Sugar
- 15.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Is eating oatmeal with granola good for you?
Yes. Combining oatmeal with granola provides a balance of complex carbohydrates and fibre. The oats provide slow-release energy while the nuts and seeds in the granola add protein and healthy fats to keep you satiated throughout the morning.
Is granola with raisins good for you?
Yes. Raisins provide natural sweetness and concentrated antioxidants. When paired with oats and almond butter, they contribute to a nutrient-dense breakfast that supports digestion and heart health, provided you monitor the total sugar intake from the syrup.
Can you turn oatmeal into granola?
Yes. You turn rolled oats into granola by coating them in a fat and sweetener, then baking them at a low temperature. This process dehydrates the oats and caramelises the sugars, transforming soft cereal into a crunchy, toasted cluster.
