Oatmeal Raisin Cookie Granola

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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.

Oatmeal Raisin Cookie Granola by sallysbakingaddiction.com

A lightened-up spoonable oatmeal raisin cookie for breakfast.  Oh yes.

Oatmeal Raisin Cookie Granola

Gluten free if using certified gluten free oats.

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 325F degrees. Line large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, mix together oats, peanuts, and cinnamon. Set aside.
  3. 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.
  4. 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)

 

Toasted Coconut Tropical Granola

Toasted Coconut Tropical Granola. So easy to make with a ton of flavors, huge chunks, and something for everyone! Vegan + Gluten Free.

 

Dark Chocolate Cherry Nutella Granola

31 Comments

  1. Holy moly I just made this and it is divineeeee!!! I chopped up a dark chocolate bar and put it in still hot so it got all melty and gooey so gooooood! Ah thank u Sally love your blog!!!!

  2. Woah, BABY! This was amazing! I was just complaining the other day how all the granolas I find in stores have so many addiditives and sugars and when it should be natural and good for you. I just made this and it was so remarkably delicious! So easy and fast too! I timed myself and it took me 10 minutes to prep the oat mixture with 5 minutes to spare before the oven was set to 325 F. Since I halved the recipe (i got about 1 1/2 Cups worth of granola that way), when I checked at 15 minutes it was already beginning to burn so I suggest checking at 7 minutes if you halve it as well. I TOTALLY reccomend this recipe!

    1. Good to know about halving the recipe/bake time, Christine! Thank you so much for reporting back. And holy cow… I love this granola too. It’s my FAVORITE granola recipe ever. I’m obsessed. 🙂 Glad you loved it too!

  3. Made this and it was delicious!! I subbed the peanuts for pecans as that was what i had on hand. There were loads of big clusters and that’s my favourite part 😀 I just wondered… could you make it with all honey or reduce the peanut butter to 1/3 and increase the honey by 1/3? Or should the ratio not be changed?

    1. Hey Dani! You do need something solid to meld the granola together as you stir and bake it – even another nut butter in place of peanut butter would be fine. I fear honey will just be too thin to do the job. However, it is worth a shot and I honestly don’t think you could go wrong. Let me know how you like it! Thanks Dani!

  4. Made this today, and loved it! I hope I can practice portion control. I used golden raisins and I think this made it extra sweet! Can’t wait to top it on my yogurt tomorrow morning 🙂

  5. Yep ill be making this today. I have a bunch of quick cooking oats, is this ok to use or should I get the old fashioned rolled oats?

    1. I prefer old fashioned whole rolled oats because they lend a heartier texture since they are thicker cut. Go with your preference. Hope you enjoy, thanks Mary!

      1. Made this this morning! I didn’t have the raisins and I wished I had gone to the store for them. Its really yummy without them, but I think Id like it even more with them! I love that this granola isn’t overly sweet (all though I do love my sweets), I feel less naughty when I snack on this!

      2. IT’s my favorite granola recipe ever. You have to try it with raisins next time. They add a little something extra, More texture, I love them in this.

  6. My mother and I just made this, this morning and it was fantastic. We served it with raw milk and a soft boiled pastured egg and a glass of freshly squeezed orange juice on the side.

    1. That sounds like a wonderful breakfast, Juanita! So glad you love this granola – it’s the granola I make the most!

  7. I just made this! So amazing!! Some of my fav granola ever!! Oh how I love your blog:) The only problem I had was that I baked it ten minutes shorter than the cooking time in the recipe, but other then that it was so easy! Oh and I added a bit of salt and vanilla. Cause I’m addicted.

    1. Thanks Victoria! I am so happy that you love visiting my blog! Your version sounds great. This is my #1 favorite granola!

  8. Fab recipe Sally!! Just love it- was wondering if this can be turned into a granola bar.? If so, what would the baking time be? Thanks

  9. hi! Just a quick question to see if I’m missing a trick or something. I tried mixing and melting the PB and honey moisture per your details. But it just kept coming out like a thick glob. I did add some honey to try and thin it, but the result was still the same. Has this ever happened to you? I went ahead and mixed everything as best as possible and cooked it anyway. Still tastes delicious, just clumpier-which is ok 😉 but I think the oats would coat better if the misfire was a bit runnier.
    Just hoping there’s a tip there for when I try it again. Thanks!!!

      1. i figured out the problem! I can’t believe I did this-twice! For some reason, I only added half the amount of honey but the listed amount of everything else! That would definitely explain it!!!! I was so anxious to try it, I made it anyway-definitely still tastes great!!! Just a little extra peant butter flavor and a lot of clusters! Will re try…the right way once I get more ingredients-can only taste even better I bet!

        Thanks for responding so quickly-much appreciated, for the recipe and response!

  10. I love this recipe! My favorite, which is why I must ask you if you could classify it under the granola tab under breakfast options. (I hope that made sense). It’d be easier for me to find each week!

  11. When it says “remove from the oven and stir” are you just stirring it around while on the pan? And do you have to use parchment paper or can I just grease the pan? 

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