Oatmeal Raisin Cookie Granola: This homemade recipe is easy, healthy, and ridiculously good.
What I’m listening to: The Black Keys. (You can find their old albums for cheap on Amazon –you can thank me later)
What I’m eating: Fruit snacks
What I’m Drinking: Green tea with citrus, water, and iced coffee–yeah, I know, it’s a lot of liquid.
I think oatmeal raisin cookies are terribly underrated. Just like red velvet cookies. Whenever you go to parties, the cookie trays are always stocked with oatmeal raisin cookies while the chocolate chip, sugar, and peanut butter are mostly empty.
It’s a real shame.
Except, that means more for me.
Back in college, my university used to put out coffee and cookies as refreshments for visiting students and parents during preview weekends. I’ll be honest, I don’t really know if the cookies were available to existing students, but no one wanted the oatmeal raisin anyway so I never felt too bad when I took one. Or a few.
Today’s glorious recipe of oatmeal raisin cookie granola stemmed from my desire to try my hand at making homemade granola. I’ve tried before and have been semi-successful (I accidentally burned half the batch–charred oats do not taste that good), but I really wanted to try again with top-notch results.
Plus, I’m pretty sure that if I were on a deserted island and I could only take one food item with me, it’d be cereal and milk. Don’t ask me to pick just one cereal–it’s impossible. It’s like asking me to pick between fudge brownies and chocolate chip cookies. Or my favorite music genre. Or, if I had kids, my favorite child.
Anyway, this granola is tasty and just fantastic with milk. It gets its oatmeal raisin flavor through cinnamon, nutmeg, allspice, maple syrup, and honey. While brown sugar would certainly lend itself to the flavor profile, I wanted stay away from white or brown sugar in this recipe. I used sliced almonds in the recipe to give the granola a different texture besides just oats like flour does in an oatmeal raisin cookie.
The house smelled like I had just baked cookies when in reality I made healthy granola that did not have ingredient I couldn’t pronounce in it. Plus, it was fairly inexpensive so on the pro and con list between homemade and store-bought granola, homemade definitely won out.
- 2 1/2 c dry, rolled oats
- 1/2 c slivered almonds
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 c canola, vegetable, sunflower, or coconut oil
- 1/4 c honey
- 2 Tbsp maple syrup
- 1 tsp vanilla
- 1/2 c dark raisins
- 1/2 c golden raisins
- Preheat the oven to 300. Line a baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients and stir.
- Next, add in all the liquid ingredients (a quick tip--pour the oil in first, then use the same measuring cup for your honey. The oil will allow the honey to slide right out of the measuring cup)
- Stir until combined.
- Spread granola out on the parchment paper trying to keep it in one even layer.
- Bake for 40 minutes. Be sure to stir the granola every 10 minutes to avoid burning it.
- Once the granola is golden brown, stir in raisins. The granola will keep in an airtight container for up to a week.
Check out my other healthy (-ier) recipes!