Made from common pantry staples, Homemade Cinnamon Raisin Granola, is easy to prepare. It’s also easier on your wallet and your budget. Plus you can mix in whatever fruits, nuts and seeds you like!
Every time I look at prepackaged granola and the associated cost, I am dumbfounded. How can something so inexpensive as individual ingredients cost so much money as a finished product? I take issue with store-bought hummus for this same reason. But I digress.
Weighing in at about $4.99 (some as high as $7.99) for a 12-ounce bag, store-bought granola costs about $0.41 per ounce. That seems cheap until you realize that it actually costs $3.28 per CUP. Oatmeal, also called Museli, is the main component of any granola, and costs as little as $0.13 per CUP. Making it at home and mixing in my own little extras is the only way to go for me.
I like to use pure maple syrup, it’s the most expensive ingredient in the recipe. You can use other types of maple or pancake syrup with the same results – so feel free to substitute as you wish. Then mix the dry ingredients with the wet ingredients and spread them out on a lined baking sheet. I have a silicon liner but parchment paper would work fine, too. Wax paper is not a good alternative since the wax melts and gets on your food.
Pop it into the oven and bake at 350 degrees F for 30 minutes — stirring about half way through the cooking time. Once the granola is finished baking, toss in the raisins. You can also toss in coconut shreds and sliced or chopped nuts. I usually use up bags of leftover chopped walnuts which makes this granola taste like an oatmeal raisin cookie — without all the sugar.
Do you have a favorite flavor of granola? Share it with me in the comments below, I’d love to hear from you!
- 2 cups old fashioned rolled oats [See Note 1]
- 1 1/2 teaspoon cinnamon , more or less to taste
- pinch of salt
- 2 tablespoons oil (butter, coconut, canola, or vegetable oil), melted if necessary
- ½ cup pure maple syrup [See Note 2]
- 1 tsp. vanilla
- 1 egg white (optional) [See Note 3]
- ½ cup raisins
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silipat mat and set aside. [See note 4]
- In a large bowl, combine the oats, cinnamon, and salt; set aside.
- In a small mixing bowl, whisk together the oil, maple syrup, vanilla, and egg white [See Note 3].
- Pour the wet ingredients into the dry ingredients bowl and mix well making sure the oats are fully coated.
- Spread the granola out evenly on the baking sheet and bake for 30 minutes, stirring about halfway through.
- Remove from oven and allow granola to cool before adding the raisins.
- Store in an airtight container for up to two weeks.
- The oats should be old fashioned rolled oats and not quick-cooking oats.
- The pure maple syrup may be substituted with other maple or pancake syrup or even honey if you prefer.
- The egg white helps the granola stick together to form clusters, you may omit it.
- Wax paper should not be used as the wax melts in the oven and sticks to food.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.