This oatmeal raisin granola is gluten and dairy free, and tastes just like an oatmeal raisin cookie. This was my first attempt at granola and I’m very happy with the results, and how easy it was to make a large amount. This recipe is a very budget friendly and convenient alternative to breakfast bars and gourmet granola, and is great for meal planning since it makes a ton of granola! Seriously, you will have enough for the week as well as some to give away to family and friends. Even though I did use natural sweeteners, granola is still high in sugar and should be consumed in moderation or even as dessert. I think it would taste just as delicious over some vanilla ice cream as it would over yogurt.
Oatmeal Raisin Granola
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 9 cups granola
Ingredients
- ¾ cup of maple syrup
- ¼ cup of coconut palm sugar
- ½ cup of coconut oil
- 4 tsp vanilla extract
- ½ tsp sea salt
- 5 cups of old fashion rolled oats (gluten free)
- 2 cups of raw sliced almonds
- 1 cup of thompson seedless raisins
- 1 cup of golden raisins
Instructions
- Preheat oven to 325 degrees fairenheight.
- In a mixing bowl add coconut sugar, sea salt, vanilla extract and maple syrup. Mix so there are no clumps of sugar. Then, add in coconut oil.
- In another large bowl add rolled oats, then pour wet mixture over oats and stir in so everything is covered.
- Line a baking sheet in parchement paper, then pour granola onto cookie sheet and spread it out evenly with a spatula. Pat it down with spatula to pack it in or compress it together.
- Then bake for 40 minutes, and then let cool for an hour.
- When cool, use a spoon or fingers to help you break up the granola.