I think my kitchen was confused when I made this granola.
To begin, it smelled just like oatmeal raisin cookies as it was baking. I love oatmeal raisin cookies, so this made me very excited! But alas, cookies will have to wait for another day.
Another reason it was confusing? The smell of cinnamon always, always makes me think of fall. And it is far from fall in this neck of the woods.
Spring flowers are blooming all over the place, birds are chirping and allergies are acting up. Nope, not a pumpkin in sight.
But don’t let these tricks deter you from making this crunchy granola! I mean, is it really so bad to have your kitchen smell like you’re baking cookies? Or to be slightly confused as to what time of year it is?
I didn’t think so.
Cinnamon Raisin Granola
makes 15 servings
- 1/3 cup vegetable oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 3 tsp cinnamon
- 1/2 tsp salt
- 3-4 Tbsp very warm water
- 4 cups rolled oats
- 1 cup sliced almonds
- 1 1/4 cup raisins
- Preheat oven to 325 degrees.
- In a large bowl, combine vegetable oil, honey, brown sugar, cinnamon and salt. This mixture will clump together.
- Whisk in 3-4 tablespoons of very warm water to loosen the mixture. Whisk until it is mostly smooth (there may still be some lumps).
- Add in rolled oats and mix until oats are coated evenly with sugar mixture.
- Spread in an even layer on a foil lined baking sheet that has been sprayed with vegetable spray.
- Bake for 30 minutes, tossing every 10 minutes.
- Add sliced almonds to the tray and bake for an additional 5-10 minutes until almonds are toasted.
- Cool granola completely and add raisins. Mix to combine.
- Store in an air tight container for up to 4 weeks.