My kids are yogurt and granola fanatics. When it’s in the house, it’s all they want for breakfast, and sometimes they ask for it again for lunch.
I’m not complaining, don’t get me wrong. I love granola too. The only problem with so many people eating granola so many times is how often you have to make granola. Good thing it’s a super easy, forgiving thing to make so I can enlist the help of those granola-guzzlers and the results are always a hit.
Except that one time we decided to try a new, bagel-inspired creation and the top fell off my cinnamon and Theo put in an indeterminate amount of oats while I tried to clean up the cinnamon mess. A cheerful shrug doesn’t help me write recipes for the blog, Theo.
Not known for my stick-to-it-tiveness, I figured that was the end of that recipe plan and just opted for a quick Instagram post hoping to encourage people to make their own granola taste like a cinnamon raisin bagel slathered with peanut butter. We might now have known how many oats we put in, but it sure tasted good.
But then Andrea asked for an actual recipe, and, as you may or may not know, Andrea and I go waaay back, and she is the fifth sister I never had, so I had to oblige.
Cinnamon raisin granola makes your kitchen smell amazing, makes the weird bacterial culture that is yogurt deliciously edible, and will fill everyone you love with good stuff. This recipe makes a batch big enough to feed my crowd of 6 granola eaters for a couple weeks straight, so for those of you without that, you’ll be happy to know it freezes beautifully. Perfect for busy school mornings too, as we see those days looming once again!
If you like a thin coat of peanut butter on a freshly toasted cinnamon raisin bagel, this is the granola for you.
- ½ - ¾ cup maple syrup or honey (depending on your sweetness preference)
- ½ cup canola oil
- ⅓ cup peanut butter
- 1 tsp vanilla
- 5 cups rolled oats
- ½ cup sunflower seeds
- 2 Tbsp cinnamon
- ½ cup ground flaxseed
- Pinch of salt
- 2 cups raisins
- Preheat oven to 350 degrees Fahrenheit. Line an 11x15" baking pan, or two smaller pans, with parchment paper and set aside.
- Combine maple syrup, canola oil, peanut butter and vanilla in large mixing bowl. Microwave for 20 seconds, then stir until smooth.
- Add all other ingredients *except raisins* and toss to coat evenly in maple syrup mixture.
- Spread onto prepared baking pan(s). Bake for 15 minutes, then stir granola and reduce oven temperature to 250 degrees. Bake an additional 15-20 minutes, until fragrant and edges are lightly browned.
- Remove from oven and stir in raisins. (I also like to add a handful of chocolate chips at this point for a little surprise - if you like a bit of chocolate in your breakfast, I recommend doing the same ;))
- Let cool completely at room temperature. The granola will dry out and harden further as it cools.
- Once cool, store in an airtight container in the fridge for up to 2 weeks, or freeze in airtight container for up to 6 months.
- Enjoy as a topping on yogurt, wrapped in a tortilla with peanut butter and banana, or just by the handful!