Cinnamon Raisin Granola
Total time: 
The granola version of a cinnamon raisin bagel with peanut butter :)
  • 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
  1. Preheat oven to 350 degrees Fahrenheit. Line an 11x15" baking pan, or two smaller pans, with parchment paper and set aside.
  2. Combine maple syrup, canola oil, peanut butter and vanilla in large mixing bowl. Microwave for 20 seconds, then stir until smooth.
  3. Add all other ingredients *except raisins* and toss to coat evenly in maple syrup mixture.
  4. 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.
  5. 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 ;))
  6. Let cool completely at room temperature. The granola will dry out and harden further as it cools.
  7. 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.
  8. Enjoy as a topping on yogurt, wrapped in a tortilla with peanut butter and banana, or just by the handful!
Quick cooking oats also work in this recipe, but the granola won't be quite as chunky. Sometimes I do a half-half mixture of rolled and quick oats.
Recipe by Hidden Ponies at