Cinnamon Raisin Granola

This crunchy, flavorful cinnamon raisin granola is pure magic. It’s packed with tasty ingredients and has the perfect big clusters that make it great for munching straight from the bowl or spooning over yogurt, milk, smoothies—you name it!

Granola is pretty much a staple in our house.

My 8-year-old especially adores it. She’ll just grab a big bowl and eat it like popcorn, no joke.

Because of that, I keep my granola recipes free of refined sugar. Instead, I give it a little sweet love from pure maple syrup and a touch of honey. This combo helps everything stick together in those amazing crispy clusters I love.

That way, I’m totally fine with my little one sneaking the granola bowl during snack time.

As long as she shares a handful with me, that is!

Plus, this cinnamon raisin granola is seriously simple to make.

No need to splash out on fancy store-bought granolas when you can pull together a fresh, wholesome batch at home with barely any effort. Bonus? Your kitchen will smell like heaven while it’s baking.

When it comes to mix-ins, the options are endless and delicious!

This time, I kept things classic—tapping into that cinnamon almond raisin granola vibe I loved growing up back in North Carolina. It feels like a hug from both my favorite granola and raisin bran cereal, which was my go-to for years.

So good!

This cinnamon raisin granola is all about big, bold flavor with barely any fuss. It comes out of the oven extra crunchy and full of those big, satisfying clusters. It’s naturally sweetened with real maple syrup and honey, so there’s no refined sugar here. You can easily customize it with any nuts, seeds, or dried fruits you love. It’s quick to whip up, makes your kitchen smell incredible, stores nicely in an airtight jar, and is perfect to snack on, sprinkle on yogurt, or pour over milk like cereal.

• Crunchy clusters that are perfect for snacking.
• Sweetened naturally with pure maple syrup and honey—no refined sugar.
• Simple to make with about 35 minutes total time and minimal effort.
• Super versatile—add your favorite nuts, seeds, or dried fruits.
• Keeps fresh and crunchy for up to two weeks in a sealed container.

What Makes It Irresistible

This cinnamon raisin granola nails all the things we want—big crunch, cozy flavors, and zero hassle. Here’s why it keeps getting made in my kitchen:

• Chunky, crunchy clusters: By pressing the granola into the pan and skipping the stirring, you get those irresistible large clusters that are fun to snack on or add on top of yogurt.
• Real natural sweetness: The combo of maple syrup and honey offers a warm, genuine sweetness with no refined sugar. For another refined sugar–free option, try Maple Nut Granola (gluten-free, refined sugar-free). You can always adjust the sweetness to suit your taste buds.
• Fast and easy: Only about 35 minutes total, with just a little hands-on mixing. Perfect when you want homemade granola without spending all day in the kitchen.
• Kid-tested, mom-approved: My little one gobbles it up like it’s her favorite popcorn snack, which is a serious win for any kid-friendly recipe.
• Kitchen-filling aromas: The smell of cinnamon and toasted almonds baking fills the house with cozy comfort.
• Endless mix-in options: Go nuts (literally) by swapping or adding different nuts, seeds, coconut flakes, or even chocolate chips—if that’s your vibe, check out Salted Chocolate Chip Cookie Granola.
• Budget-friendly and fresh: Way more affordable and fresher than store-bought granola, plus you get full control over what goes in it.
• Make-ahead friendly: Store it in an airtight jar and enjoy it crisp for up to two weeks. Double or halve the batch to fit your family’s appetite.

Bottom line: this cinnamon raisin granola gives you big flavor, satisfyingly crunchy textures, and minimal effort. It takes about five minutes to mix, and then it’s all hands-off while it bakes. Trust me—once you try it, it’ll disappear from your counter just as fast as it does here.

Ingredients and Measurements

• 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 (feel free to use a mix of sliced and whole for extra texture)
• 2 cups old fashioned rolled oats
• ½ cup raisins plus a bit extra if you like

Baking and Assembly Instructions

1. Preheat the oven to 300°F.
2. Line an 11×17 rimmed baking sheet with parchment paper.
3. Whisk 1/4 cup maple syrup, 3 tbsp melted coconut oil, 2.5 tbsp honey, 1.5 tsp vanilla, 1/2 tsp ground cinnamon, and 1/4 tsp sea salt in a large bowl.
4. Add 2 cups old-fashioned rolled oats and 1.5 cups sliced almonds; fold until evenly coated.
5. Spread the mixture onto the prepared baking sheet and press firmly with a spatula to compact into an even layer for big clusters.
6. Bake on the center rack for 20 minutes.

7. Rotate the pan 180° and bake 10–15 minutes more until golden brown and crispy, avoiding stirring.

8. Remove from the oven and let the granola cool completely on the baking sheet.
9. Break the cooled granola into chunks and fold in 1/2 cup raisins.

How to Serve and Enjoy

1. Sprinkle over yogurt with fresh fruit for a quick breakfast.
2. Add a handful on top of smoothie bowls for a crunchy boost.
3. Enjoy it with milk like a homemade granola cereal.
4. Layer with fruit, jam, and yogurt to make a colorful parfait.
5. Snack on it plain or toss it into your favorite trail mix.

I’m really excited for you to try this crunchy, cluster-packed cinnamon raisin granola! It’s already made its way back onto my menu because the last batch disappeared way too fast.

Add-Ins, Swaps, and Alternatives

Feel free to pile on your favorite nuts—whole or chopped! Mixing two or three kinds together is a great way to keep every bite interesting.

Nuts

• Almonds
• Walnuts
• Pecans
• Pistachios
• Macadamias

Dried fruit is another fabulous mix-in choice. To keep things chewy and perfect, I always stir in dried fruit after the granola cools off. Here are some favorites to toss in your batch. If you love tart cranberries, try my Air Fryer Cranberry Granola for a fruity variation.

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

The possibilities are endless—mix and match to find your perfect granola blend! I often start with my Healthy Homemade Granola recipe and then switch things up to keep it fun. Need a low-carb option? My Low Carb Keto Granola Recipe (Crunchy!) is a great alternative base.

Storing, Make-Ahead, and Batch Tips

Want to make a bigger batch? Go ahead and double the recipe, then use a larger sheet pan or split the mixture across two baking sheets. If you like to meal-prep a couple flavors at once, bake a pan of Peanut Butter Granola alongside this one. Just be sure to keep the granola spread in a thin, even layer so it bakes evenly and gets those great clusters.

If you only need a little, no problem—you can easily halve this recipe. For my family of three, the full batch lasts about a few days.

To store your cinnamon raisin granola, pop it into a large airtight jar or container with a lid. Keep it on the counter or in the pantry at room temperature, where it’ll stay fresh and crunchy for up to two weeks.

If you want gluten-free granola, just double-check that your oats are certified gluten-free and you’re all set.

Common Questions, Answered

• Q: How long does this granola keep? A: Stored properly in an airtight container at room temp, it stays fresh and crunchy for about one to two weeks.
• Q: Can I make this gluten-free? A: Absolutely! Just use certified gluten-free oats and you’re good to go.
• Q: When’s the best time to add dried fruit or chocolate chips? A: Add dried fruits like raisins or chopped apricots after the granola cools to keep them soft. Chocolate chips should also be stirred in after cooling, so they don’t melt.
• Q: How do I get those big crunchy clusters? A: Press the granola firmly into the pan before baking and resist stirring while it’s baking. Let it cool completely before breaking it apart—that’s the magic for big clusters. This is the same technique we use in our Crispy Banana Bread Granola.
• Q: Can I swap the coconut oil for something else? A: Yes! Melted butter or neutral oils like avocado or light olive oil work just fine, though the flavor and texture might be a little different.
• Q: Can I scale this recipe up or down? A: For sure. Double the ingredients and bake on a larger pan or split onto two pans. Halve if you want a smaller batch and use a smaller baking sheet.