This Oatmeal Raisin Cookie Granola has the delicious flavor of a cookie, but is healthier. Made with no refined sugar so it's great for breakfast or snacking!
Oatmeal raisin cookies are probably the most underrated cookie ever. Seriously, whenever there's a party with a cookie platter, every other flavor is always gone by the end, except the oatmeal raisin. I just don't get it, it's always been one of my top favorites. Back in my pre-vegan days, whenever there was a family get together or party with one of those cookie platters, I was always the one to go for the neglected oatmeal cookies on the platter before any other cookie. Because they are DELICIOUS!
Naturally, oats are an absolute must for oatmeal cookies and this granola. Add to that a good bit of cinnamon and plenty of chewy sweet raisins baked to crispy perfection and this granola tastes seriously delicious just like a cookie. For, extra texture and crunch I added toasted oats cereal the mix. The kids really like this addition and I have to say I do too!
- old fashioned rolled oats
- toasted oats cereal
- ground cinnamon
- coconut oil
- maple syrup
- coconut sugar
- sliced almonds
See recipe card for quantities.
This granola is super simple to make so it's a great one to the kids involved with. Have little ones help with scooping, measuring and mixing.
Preheat oven to 325 degrees. Set a large baking sheet aside.
In a large bowl, add oats, cereal, cinnamon, salt, raisins, and almonds. Stir to thoroughly combine. In a separate bowl, combine oil, sugar, and maple syrup together.Pour oil mixture into bowl with oat mixture and stir to thoroughly coat all pieces.
Spread oat mixture evenly onto large baking sheet. There's no need to grease the pan or use parchment paper. Bake for 15-20 minutes or until oats are just slightly crisp. Do not over bake. The oats will continue to crisp as they cool. The raisins will plump and expand as they bake and then return to their original size as they cool.
Hint: While oats are naturally gluten free, they are often processed in facilities with other gluten containing grains so there is the risk of cross contamination. So, be sure to use certified gluten free oats if making this for anyone sensitive or allergic to gluten.
- Nut free - omit almond slices.
- Raisins - try dried cranberries, blueberries or another dried fruit instead of raisins.
There's no special equipment needed to make this granola.
Store in an air tight container in the pantry for weeks.
Try a bowl of this granola with your favorite non dairy milk poured over it for extra yumminess!
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Oatmeal Raisin Cookie Granola
- 2 cups old fashioned rolled oats gluten free, if needed
- 1 cup toasted oats cereal
- 2 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup raisins
- 3 tablespoon coconut oil, melted
- 3 tablespoon maple syrup
- 3 tablespoon coconut sugar
- ¼ cup sliced almonds optional
- Preheat oven to 325 degrees. Set a large baking sheet aside.
- Add oats, cereal, cinnamon, salt, raisins, and almonds if using to a large bowl. Stir to thoroughly combine.
- Combine oil, sugar, and maple syrup together in a separate bowl.
- Pour oil mixture into bowl with oat mixture and stir to thoroughly coat all pieces.
- Spread oat mixture evenly onto large baking sheet. There's no need to grease the pan or use parchment paper.
- Bake for 15-20 minutes or until oats are just slightly crisp. Do not over bake. The oats will continue to crisp as they cool. The raisins will plump and expand as they bake and then return to their original size as they cool.
- Store in an air tight container.