Cinnamon Raisin Granola

This wonderfully crunchy cinnamon raisin granola packs a punch of flavor and forms the most delightful clusters — perfect for munching straight from the jar or spooning over yogurt, milk, smoothies, and more!

Granola is a total favorite at our house.

My 8-year-old especially can’t get enough of it. She’ll curl up with a big bowl and munch on it like it’s popcorn.

That’s why I always make my granola without refined sugar, sweetening it naturally with pure maple syrup and a bit of honey. It helps the granola stick together in those addictive crispy sheets that make snacking so fun.

Knowing this, I’m totally fine letting her sneak away with the bowl at snack time.

Of course, as long as she shares with me!

Another win? This cinnamon raisin granola recipe couldn’t be easier to whip up.

No need to spend extra for store-bought granola that might be loaded with unnecessary sugar. Making your own fresh batch at home takes almost no effort and fills your kitchen with an incredible cinnamon and maple aroma while it bakes.

The mix-in possibilities for granola are endless and so fun to experiment with!

For this batch, I kept it classic and simple — evoking that lovely cinnamon almond raisin granola I loved back in North Carolina. It’s a little bit like the crunch of granola with the comforting vibe of raisin bran, which was my go-to cereal for years.

So good!

If you’re after cinnamon raisin granola that’s full of crispy, crunchy clusters and fills your kitchen with that warm cinnamon and maple scent as it bakes, you’ve found your new go-to. This recipe focuses on big clusters, simple and wholesome ingredients, plus gentle sweetness from pure maple syrup and honey — all without refined sugar.

It’s a breeze to make ahead and keep in your pantry: just a quick mix and low-and-slow bake until golden, then cool to get those satisfying sheets that break into crunchy chunks. It’s wonderful for snacking straight from the jar, spooning onto yogurt, or pouring milk over like a classic cereal.

• Quick facts: About 5 minutes prep, around 30 minutes baking, roughly 35 minutes total; yields about 4 cups (approximately 16 servings of ¼ cup each).
• Main ingredients: old-fashioned rolled oats, sliced almonds, pure maple syrup, honey, melted coconut oil, vanilla extract, cinnamon, salt, and raisins (added after cooling).
• What makes it special: Firmly press the granola onto the pan before baking to make big clusters; avoid stirring it during baking and let it cool fully to lock in the crunch.
• What’s included below: a complete ingredient list, step-by-step instructions for pressing and baking, tips for chunky clusters, mix-in suggestions and substitutes, storage and batch-scaling advice, plus answers to your common questions.

Keep reading and you’ll have your own jar of homemade cinnamon raisin granola in less time than a grocery trip — and it’ll probably disappear way faster too!

Flavor and Texture Highlights

This cinnamon raisin granola brings bold flavor with zero hassle. Here’s why it’s worth making:

• Crunchy, cluster-y texture: Designed to create large, crispy clusters that are perfect for snacking or topping your favorite yogurt.
• Natural sweeteners only: Pure maple syrup and a bit of honey add just the right amount of sweetness and help the granola stick together — no refined sugar needed; if you like refined sugar-free granola, try Maple Nut Granola (gluten-free, refined sugar-free).
• Quick and easy: Just about 5 minutes to prep, and one simple bake step — no fancy techniques, no stress.
• Customizable: Feel free to swap or add your favorite nuts, seeds, coconut flakes, or different dried fruits to make it your own.
• Versatile: Great to enjoy straight from the jar as a snack, with milk for breakfast, sprinkled on yogurt and smoothie bowls, or over Apple Crumble Chia Pudding.
• Make-ahead friendly: It stores well at room temperature in an airtight jar, so you can bake once and enjoy all week long.

Ingredients You’ll Need

• ¼ cup pure maple syrup
• 3 TBSP melted coconut oil
• 2.5 TBSP honey
• 1.5 tsp pure vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp sea salt
• 1.5 cups sliced almonds (you can also do a mix of sliced plus whole)
• 2 cups old fashioned rolled oats
• ½ cup raisins plus extra if you like

Mix, Press, and Bake

1. Preheat oven to 300°F.
2. Line an 11×17 rimmed baking sheet with parchment paper.
3. In a large bowl, whisk together maple syrup, melted coconut oil, honey, vanilla extract, ground cinnamon, and sea salt until smooth.
4. Fold in old-fashioned rolled oats and sliced almonds until evenly coated.
5. Spread the mixture evenly onto the prepared baking sheet and press firmly into a compact, even layer.
6. Bake on the center rack at 300°F for 20 minutes.

7. Rotate the pan 180 degrees and bake an additional 10–15 minutes until golden and crisp, avoiding stirring during baking.

8. Remove from oven and let the granola cool completely on the baking sheet to firm up.
9. Break the cooled granola into clusters and stir in the raisins.

Tips for Crunchy Clusters

1. Sprinkle over yogurt or vanilla chia pudding topped with fresh berries for a quick, tasty breakfast.
2. Add on top of a smoothie bowl for extra crunch and flavor.
3. Pour milk over it for an easy grab-and-go homemade cereal.
4. Layer it in parfaits with fruit and jam for a pretty, healthy treat.
5. Snack on it straight from the jar or toss it into your trail mix.

I’m super excited for you to try this super crunchy, cluster-y cinnamon raisin granola! If you love making granola, our Air Fryer Cranberry Granola is another crispy favorite.

It’s already back on our weekly menu because the last batch disappeared way too quickly — a sure sign of a winner in my book.

Add-Ins and Substitutions

Feel free to load this granola up with your favorite nuts, whether whole or chopped. Since so many nuts play well together, mixing two or three kinds works beautifully.

Nuts

• Almonds
• Walnuts
• Pecans
• Pistachios
• Macadamia nuts

Dried fruit is another superstar add-in. To keep the texture chewy and perfect, I toss dried fruit in after the granola is fully baked and cooled. Here are some tasty ideas:

Dried Fruit

• Craisins
• Raisins
• Dried apricots
• Dried pineapple
• Dates

Assorted Extras

• Shredded or flaked coconut
• Chocolate chips
• Cocoa powder
• Pumpkin seeds
• Sunflower seeds
• Chia seeds

There are so many ways to customize this cinnamon raisin granola, so don’t hesitate to experiment! If you want a really healthy base, I often start with my Healthy Homemade Granola recipe and build from there. For a low-carb option, try my Keto Granola Cereal (Low Carb & Easy!) as your base.

Storing and Scaling

If you want a larger batch of this cinnamon raisin granola, go ahead and double the recipe. Just use a bigger sheet pan or divide the mixture between two pans to keep it spread in a thin layer — that’s key for even baking and getting those big clusters. A double batch also gives you plenty to sprinkle over Easy Baked Nectarines with Cinnamon Honey Sauce for quick desserts.

Need less? You can definitely cut the recipe in half, which usually lasts my family of three several days.

To store, keep the granola in a large sealed mason jar or any airtight container. Left at room temperature in the pantry or on the counter, it should stay crispy for a week or even two.

If you need gluten-free granola, just make sure to pick rolled oats that are certified gluten-free and you’re all set.

Common Questions

• How long does homemade granola keep?

  Stored in an airtight container at room temperature, this cinnamon raisin granola stays crunchy and fresh for about 1 to 2 weeks.

• Can I make this gluten-free?

  Yes! Just be sure to use certified gluten-free old fashioned oats to keep the recipe gluten-free. For another cozy gluten-free breakfast, try this gluten-free banana bread.

• How do I get those large crunchy clusters?

  Press the granola mixture firmly into an even, compact layer on your baking sheet before cooking. Avoid stirring during baking, and let it cool fully on the pan before breaking it apart.

• Can I customize the mix-ins?

  Absolutely! Add your favorite nuts, seeds, shredded coconut, or dried fruit. Remember to add dried fruit after baking to keep it chewy.

• Is this recipe vegan?

  To make a vegan version, swap out the honey for extra maple syrup or another liquid sweetener. Just note that the texture and sweetness might shift a bit.

• Can I double or halve the recipe?

  Yes! Double it for bigger batches using larger or multiple pans, making sure to spread the granola thinly. Halve it for smaller batches. For a crowd-pleasing brunch spread, it pairs beautifully with these perfectly fluffy buttermilk waffles.

• What do I do if my granola gets soft?

  If your granola loses its crunch, just spread it on a baking sheet and warm it in a 300°F oven for 5-10 minutes to dry it out and crisp it back up. Watch it carefully so it doesn’t burn.