Oatmeal Raisin Cookie Granola.
Oatmeal Raisin Cookie Granola is so easy to make and tastes like a bowl full of homemade, old-fashioned oatmeal cookies!
This granola was the first homemade granola I ever made some years ago. I took all of my favorite things from the pantry, mixed it up into a bowl and toasted it in the oven.
You’ve got peanut butter, oats, peanuts, raisins, cinnamon and chocolate. I partially underbake it each time (about 30 minutes at a low temperature) so the clusters aren’t rock hard. Chewy with a tiny bit of crisp. Exactly how I love my oatmeal raisin cookies.
The best part about this granola is that there are no refined sugars, added oils, or butter. Rather, it is sweetened with raisins, honey, and semi-sweet chocolate chips. I don’t use too many chocolate chips because I feel it overpowers the cinnamon raisin taste.
As long as you stick with the nut butter/honey/raisin/oat ratio, you can pretty much add in any mix-ins you’d like. I’ve used honey roasted peanuts and dark chocolate chips before. Almond butter or homemade honey roasted peanut butter are nice substitutes for the peanut butter.
Sometimes, I throw in Raisinets too.
I love taking granola with me to work; brain fuel keeps me focused from 9-5! We take it with us on hikes, munch on it before a run, and even eat it for dessert. It’s Kevin’s favorite granola recipe by far.
A lightened-up spoonable oatmeal raisin cookie for breakfast. Oh yes.
Oatmeal Raisin Cookie Granola
Yield: About 3.5 cups
Gluten free if using certified gluten free oats.
2 and 1/2 cups old-fashioned rolled oats
1 cup salted peanuts (or honey-roasted peanuts)
2 teaspoons ground cinnamon
2/3 cup honey
2/3 cup peanut butter (or almond butter or homemade honey roasted peanut butter)
1 cup raisins (or Raisinets)
1/4 cup chocolate chips (or more, depends how chocolate-y you want it)
Preheat oven to 325F degrees. Line large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, mix together oats, peanuts, and cinnamon. Set aside.
In a small bowl, melt peanut butter and honey together on high for about 30 seconds in the microwave. Stir and continue to melt until completely smooth and combined. You want it to be fairly runny. Add more honey to thin it out, if needed OR add more peanut butter if mixture is too thin.
Pour melted peanut butter/honey over dry ingredients. Mix well until all oats are moistened. Transfer to the prepared baking sheet and bake for 15 minutes. Remove from the oven and stir. Return granola to the oven and bake for 15 more minutes. Remove from oven and stir in the raisins and chocolate chips. The chocolate will melt, creating larger clusters as you stir it in. Allow to cool completely. Granola remains fresh for up to 3 weeks in a covered container.
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Do you like granola as much as I do? Here are some of my favorites.
Maple Almond Granola Clusters (vegan)
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