Cinnamon Raisin Granola
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!
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.
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!
Loving this homemade granola? Here are some more delicious recipes to try:Print
This delicious cinnamon raisin granola is naturally sweetened and packed with nutrition thanks to superfood ingredients like rolled oats, hemp seeds and sunflower seeds.
- 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)
- 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.
This homemade granola is easily customizable: Try swapping out the hemp seed for coconut, or using any other dried fruit instead of the raisins. Chopped dates, dried apricots or cranberries would be delicious. Any diced dried fruit makes a great choice, crushed banana chips would be amazing too! You can sub chopped pecans, almonds or walnuts for the sunflower seeds. You can also play around with the spices, try a combination of cinnamon and ginger, or maybe a pinch of nutmeg. If you want to get a little more decadent, try stirring in some chocolate chips once it’s baked and cooled!
The stevia drops or maple syrup are optional but recommended. I don’t find it sweet enough with just banana but I do have a bit of a sweet tooth so add at your own discretion. I really love the sweet and salty combo in this. You can buy the Stevia I use here.
- Serving Size: 1/8th of recipe
- Calories: 243
- Sugar: 7 g
- Fat: 12 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 7 g
Keywords: sugar-free granola, easy, gluten-free, healthy, homemade
This recipe was originally published on May 7, 2016. It was updated in March 2020 with new photos and text.