Cinnamon Raisin Granola
on Mar 11, 2020, Updated Jul 24, 2024
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This healthy homemade cinnamon raisin granola is vegan, high in fiber, naturally sweetened with banana and makes a delicious breakfast or quick snack.
This delicious homemade granola is high in fiber, refined sugar-free and makes a healthy alternative to store-bought granolas that may contain added sugar.
It’s also packed with nutrition thanks to healthy ingredients like rolled oats, sunflower seeds, hemp seeds and banana, and super easy to make!
Enjoy with almond milk and sliced banana, sprinkled over coconut yogurt and topped with berries or just eaten plain for a snack!
Ingredient Notes
Here are a few things to consider about the ingredients in this recipe:
- Oats. Rolled oats, old fashioned oats or large flake oats are best.
- Seeds. I used 1/2 cup each hemp seeds and sunflower seeds but you can mix and match any nut or seed such as walnuts, pumpkin seeds, pecans or cashews.
- Raisins. The raisins add a nice touch of sweetness and go well with the cinnamon and banana. Any kind of raisin works or you can use cranberries or chopped dates in their place.
- Banana. This recipe is best with an overripe, spotty banana. If you don’t have one ready, peel and freeze a ripe banana and then defrost so it’s soft and mushy.
Recipe Variations
This recipe makes a great base for granola variations. Here are some ways to switch it up:
- mix in chocolate chips after baking
- add spices like pumpkin pie spice, nutmeg and/or ginger
- instead of raisins, hemp seeds and sunflower seeds, use any nut, seed and coconut mixture for a total of 1.5 cups – try pecan, coconut and date – yum!
- instead of raisins, try dried cherries, blueberries or cranberries or chopped dried apricots or dates
- mix in crushed dried banana chips after baking
- add up to 1/2 cup of shredded or flaked coconut
Step by Step Instructions
The first step is to puree the ripe banana. We’re looking for a completely smooth paste. You can do this by:
- using a fork or potato masher
- using an immersion blender
- blending with the coconut oil and vanilla
Once you’ve mashed the banana, mix it with the melted coconut oil and vanilla.
Next, add the rest of the ingredients and stir well to combine
Finally, evenly spread the mixture on a baking tray and place it in the oven to bake.
Tips for Baking
- line the baking tray with parchment paper
- use a lower oven temp – I suggest 300 degrees
- spread the granola in one, even layer…you may need to use 2 baking trays if yours are on the smaller side
- watch carefully after 20 minutes to prevent burning
- let the granola cool completely on the pan before handling or storing – this is key for the best crunchy clumps!
Related Recipes
Loving this homemade granola? Here are some more delicious recipes to try:
Try this served with homemade oat milk or almond milk.
Sugar-Free Cinnamon Raisin Granola
Ingredients
- 2 cups 120 g rolled oats
- 1/2 cup 65 g hemp seeds
- 1/2 cup 70 raw sunflower seeds or pumpkin seeds (pepitas), or a mixture of the two
- 1/2 cup 80 g raisins
- 2 tsp cinnamon
- 3/4 tsp sea salt
- 2 tbsp melted coconut oil
- 1 tsp pure vanilla extract
- 1 medium, 110 g extra ripe, spotty banana or frozen ripe banana
- 1-2 tbsp maple syrup or liquid stevia drops, to taste, try 10-20 drops (optional)
Instructions
- Pre-heat oven to 300 degrees and prepare a baking sheet lined with parchment paper.
- If using a extra ripe, spotty banana, add to a large mixing bowl and mash until completely smooth. If using frozen banana, defrost in the microwave until gooey. Add the melted coconut and vanilla and mix well to combine. You can also use a blender or immersion blender to process the banana, coconut oil and vanilla until smooth.
- Add the rest of the ingredients and stir to combine.
- Spread the mixture in a single layer on the lined baking tray. Use 2 baking trays if needed.
- Bake for 20-23 minutes. Check freqently after 20 minutes in order to prevent burning. Once it’s browned, fragrant and firm, you can pull it from the oven.
- Let the granola cool completely on the pan before handing or storing.
- Store the cooled granola in an airtight container for up to 2 weeks or freeze for up to 3 months.
Notes
Nutrition
This recipe was originally published on May 7, 2016. It was updated in March 2020 with new photos and text.
Great recipe! I didn’t have any ripe bananas, so I used apple sauce instead and it worked great! Definitely making this again.
Perfect! Thanks for the review.
Very delicious! I’ve been searching for so long for a low sugar healthy granola recipe and this one is perfect! I used avocado oil, because it was all I had and skipped the raisins and added almonds instead. I think this will be amazing sprinkled on baked squash for breakfast 🙂
It sure will! I’m so glad you enjoyed it. Thanks for the review.
Wanted to mention that I make this recipe about once a week or so. I now use unsweetened sunflower seed butter or drippy almond butter instead of the oil and omit the maple syrup and add more cinnamon. It’s a house favourite for us 🙂
Just made this today and it is really delicious! Love that it is low in sugar! Looking forward to topping my banana oatmeal with it in the morning, thanks for the great recipes!
You’re so welcome, Kim! Thanks for trying them!
I’ve made this granola twice now and it has become a staple in my day! Thank you so much for a delicious granola recipe that is low sugar while not sacrificing taste!
Awesome! So glad you enjoy it. Thanks for letting me know!
Just made this for the first time!.It smells great! I love the peanut butter granola too! I make it way too often!
Oooh, jealous that you have a fresh batch! I’m glad you liked it. I need to make the PB granola again asap! Thanks for your comment.
This was fabulous thanks
You’re welcome, Laura. So glad you enjoyed it.
Great recipe! I’m looking for like this type of recipe where using oats. We also get calories, fat and protein also. We also can get protein from ***best tasting protein bars***.
I have to make this! And you have to create the peanut butter protein granola too! Because I need everything peanut butter.
Any ideas how I could work the macros for this?
Annie (from AnnietheTrainer)
Hi Annie – I made a little note on the recipe about the macros! I’d recommend weighing the entire recipe when you’re done then entering that as the number of servings. That when when you want some, just measure it out and put the grams as your servings size.
Awesome! I see nutrition breakdown now! Making a batch right now! You are the best, hope I don’t eat it all in one sitting.