Best Almond Raisin Granola Recipes

ALMOND-RAISIN GRANOLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a jelly roll pan with baking parchment.
• Mix oats, almonds, sunflower seed kernels, and flax seeds together in a bowl.
• Whisk syrup, honey, coconut oil, water, and salt together in a separate small bowl until smooth; pour over oats mixture and stir. Spread the resulting mixture onto the prepared pan in an even layer.
• Bake in preheated oven until golden brown, 60 to 90 minutes. Remove from oven and set aside to cool completely.
• Remove granola from pan by lifting parchment paper. Break granola into small pieces and put in a bowl; add raisins and toss by hand to mix. Store in an airtight container.

ALMOND-RAISIN GRANOLA

Steps:

• Preheat oven to 250°F. Lightly spray rimmed baking sheet with nonstick spray. Toss oats and next 3 ingredients in large bowl. Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine. Transfer to prepared baking sheet. Bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool. Transfer to large bowl. Mix in raisins. (Can be made 1 week ahead. Store in airtight container.)

ALMOND RAISIN GRANOLA

Steps:

• Preheat the oven to 275 degrees F.
• In a large bowl, toss the almonds, oats, bran, and cinnamon.
• In a small saucepan, combine the honey, molasses, oil, and syrup over medium heat.
• Warm and stir until the mixture begins to foam, then QUICKLY remove from heat.
• Pour mixture over the nuts and grains and mix thoroughly.
• Pour the granola into a large, rimmed baking sheet in an even layer.
• Bake for 40 minutes, stirring every 10, until everything is nice and toasted.
• Allow the mixture to cool before adding in the raisins.
• Once throroughly cooled, this granola can be stored in an airtight container for up to a month-- but it will probably disappear long before then!