Cinnamon Raisin Granola (Vegan Gluten-Free)
Homemade crunchy, golden and delicious Cinnamon Raisin Granola made with wholesome plant-based and gluten-free ingredients. This granola is nutty, fruity and packed with cosy spices, ready in 30 minutes.
Nothing beats homemade granola, and recently I have been addicted to this deliciously cosy and seasonal blend of cinnamon, nuts, seeds, raisins and almond butter. The combination tastes so autumnal and it smells amazing as it bakes. The mix is basic, with simple ingredients that are full of plant diversity and it’s also highly versatile, so you can use whatever nuts and seed you have to hand, although I have given information on which nuts/seeds I recommend and have used here. Enjoy this for breakfast or as a little snack or grab a spoonful from the jar, you will love this granola all day long.
Why will I love this granola?
This granola is amazing:
- Nutty, seedy, fruity and cinnamon-y
- Naturally sweet and “buttery” rich
- Crunchy, crispy and packed with big clusters
- Golden and delicious
- Refined sugar free
- Made with natural, real, wholefood ingredients
- High in fibre and a natural source of protein
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free and nut-free
- Great to make for meal prep
- Delicious all day long for breakfast, brunch or as snacks
- Will last 2 weeks in a jar
- Great for gift ideas
- Everyone will love it
- Smells amazing as it bakes
- Ready in 30 minutes
- Highly versatile, use your favourite nuts and seeds
If you already love the sound of this granola, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my recommended favourite products in the “shop the recipe” section.
For the granola:
- Oats: for the base of the granola.
- Mixed nuts: I love any nuts but my favourites here are pecans and almonds but also hazelnuts, walnuts, cashews and macadamia would all be great.
- Mixed seeds: I use a mix of pumpkin, sunflower and hemp seeds. Do not use ground flaxseed or chia seeds here as they absorb too much liquid.
- Desiccated coconut: for a slight flavour but mainly for texture.
- Ground flaxseed: this adds tons of gut-healthy, fibre-rich, brain-boosting goodness.
- Cinnamon: to make the granola autumnal and cosy.
- Salt: for flavour.
- Runny smooth almond butter: this adds a lovely sweet nuttiness but you can also use peanut or cashew butter or try tahini or sunflower seed butter for a nut-free option.
- Maple syrup: for sweetness and stickiness. I also love agave syrup.
- Olive oil: use a light or richer olive oil for a stronger flavour that’s rich and almost butter. You can also use coconut or avocado oil.
- Vanilla extract: for the flavour.
- Raisins: these go on after the granola has baked, otherwise they tend to burn. You can try other dried fruits like sultanas, dried cranberries or chopped dates, too.
Is this gluten-free and nut-free?
This recipe is easily gluten-free, as long as you use gluten-free certified oats. To make this nut-free, swap the nuts for more mixed seeds and swap the almond butter for sunflower seed butter or tahini.
How do I make this?
Make this recipe in a few steps:
- Chop all of the nuts into chunks: and stir with the other dry ingredients.
- Combine the wet ingredients: and warm until smooth.
- Pour the sticky wet mix over the dry: and stir well to coat.
- Press onto a lined baking tray: to make a compact layer.
- Bake for 25 minutes: or until golden and smelling amazing.
- Sprinkle over the raisins: and allow to cool fully.
- Once cool, break apart with a spoon: into smaller or larger clusters.
- Enjoy or keep in a jar: for 2 weeks.
How long will it last?
This granola will keep in a sealed jar for up to 2 weeks at room temperature.
What other recipes can I try?
For other breakfast ideas:
- Almond and Strawberry Granola
- Lemon and Blueberry Chia Baked Oats
- Sticky Toffee Apple Baked Oats
- Pear and Raisin Quick Soak Overnight Oats
- Pumpkin Spice Granola Clusters
Cinnamon Raisin Granola (Vegan Gluten-Free)
Homemade crunchy, golden and delicious Cinnamon Raisin Granola made with wholesome plant-based and gluten-free ingredients. This granola is nutty, fruity and packed with cosy spices, ready in 30 minutes.
Ingredients
- 150g oats
- 120g mixed nuts e.g. pecans and almonds, chopped
- 80g mixed seeds e.g. pumpkin, sunflower and hemp
- 20g desiccated coconut
- 2 tbsp ground flaxseed
- 1 tbsp cinnamon
- Pinch of salt
- 60g runny smooth almond butter
- 60ml maple syrup
- 60ml olive oil
- 1 tsp vanilla extract
- 100g raisins
Instructions
- Preheat the oven to 140Fan/160ºC and line a large baking tray with parchment paper.
- Add the oats to a large mixing bowl with the seeds, nuts, coconut, flaxseed, cinnamon and salt. Stir to combine.
- Into a small saucepan, add the almond butter, maple syrup and olive oil and warm through until melted.
- Pour over the oaty mix and stir well until it’s all evenly coated.
- Spread the mix into the baking tray and pat down well to make an even, fairly thin layer of granola.
- Bake in the oven for 25 minutes, rotating the tray every 10 minutes.
- Remove from the oven and sprinkle over the raisins. Allow the granola to cool fully.
- Once cool, break apart the granola into small or large chunks and stir together.
- Keep in a sealed container for up to 2 weeks.and pat down well to make an even, fairly thin layer of granola.
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Stay in touch
I look forward to hearing what you think of this Cinnamon Raisin Granola so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With granola love x
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