I’ll cut to the chase.
This granola is fast, easy, healthy, and tastes like Famous Amos Oatmeal Raisin Cookies.
(Yes, I used to eat those.)
Don’t ask – just make the granola. You’ll see.
Homemade Granola – Better than Breakfast Cereal
I don’t know when I last bought a box of cereal and still, every time we go to the store, the kids crane their necks down the cereal aisle and ask if we can buy this box or that one.
Every. single. time.
But, for whatever reason, I never thought about making homemade granola to satisfy my kids’ sweet and crunchy cereal craving until the good folks at the KIND company sent a box of goodies for me to sample a few weeks ago. My kids – especially the pickier one – devoured the granola. Breakfast, lunch, dinner, and snacks all involved granola for the next 72 hours until every last crumb was gone.
So they like granola. Awesome.
But, between the price and the ingredient lists on most store bought granolas, I don’t see it becoming something I buy very often.
Homemade granola, on the other hand, is perfectly healthy and affordable. It’s great by itself, sprinkled over fruit, or stirred into a bowl of yogurt or hot cereal.
Healthy Oatmeal Raisin Cookie Granola in Only 20 Minutes!
Like many granolas, this one is made from whole grains and is gluten free (be sure to buy gluten free rolled oats if you have a serious gluten allergy).
Unlike most granolas, though, my Oatmeal Raisin Cookie Granola isn’t sugar sweetened. I’m not opposed to occasionally using sugar in my baking (Did you catch those amazing Coconut Chocolate Chip Cookies last week?).
But, for foods we eat daily or very often, I prefer natural, unrefined pure maple syrup or raw honey. I used maple here because it gives a crispier texture than honey. The flavor also pairs perfectly with the cinnamon and raisins.
The other reason I love this recipe is that it takes only 15 minutes to bake – no hour-long baking or stirring part way through like most homemade granolas. It’s in and out and ready to eat in no time!
- Preheat oven to 325 degrees.
- Mix all dry ingredients in mixing bowl.
- In a small bowl, combine butter, maple syrup and vanilla. Pour over dry ingredients and stir until combined.
- Spread mixture out in a single layer on a baking sheet or jelly roll pan.
- Bake for 12-15 minutes or just until golden and slightly crispy (will continue to crisp as it cools).
- Remove from oven and cool completely on baking sheet (at least 15 minutes).
- The raisins will plump up like grapes in the oven, but will shrink back to normal size and become dense, and chewy as they cool. If you prefer softer raisins in your granola, stir them in after baking.
- If making gluten free granola, be sure to use gluten free rolled oats in place of regular.
Check out these other favorite breakfast recipes!