Oatmeal Raisin Granola

Oatmeal Raisin Granola

Oatmeal Raisin Granola

Last week was another installment of the Propelle Mastermind. And because I always feel the need to feed people, I whipped up a batch of granola. The last meeting I brought my favorite Maple Pecan Granola. But this time around, I wanted to try something new.

So, I scoured the cabinets to see what I had on hand. What I found was copious amounts of raisins, rolled oats, and chia seeds.

Sounded like it was time for some oatmeal raisin…granola!

Raisins

The trick was going to be in the sweeteners.

One gal in the group could only eat agave. Another, only maple syrup.

It’s totally my fault, as I tested them both for food sensitivities. The least I could do was make them each a batch of granola that was safe (and delicious).

Rolled Oats

I will say that both batches were equally as delicious.

I will also say that the batch with the agave nectar cooked way faster than the batch with the maple syrup. So, don’t do what I did and cook them for the same amount of time. Otherwise, you will end up with some burnt edges and bottoms…

Oops.

Oatmeal Raisin Granola with Maple Syrup

Oatmeal Raisin Granola

The best part about the granola? It tasted a lot like oatmeal raisin cookies. Which, in my book, is heavenly.

And since it’s not a cookie, it’s totally suitable to eat for breakfast, lunch, and dinner. Oh, who am I kidding. So are the damn cookies.

Oatmeal Raisin Oatmeal

Oatmeal Raisin Granola
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Oatmeal Raisin Granola

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 -8
Author Emily Levenson | emilylevenson.com

Ingredients

  • 4 cups rolled oats
  • 1 cup raisins
  • 1/2 cup ground flaxmeal
  • 1/4 cup chia seeds
  • 1/2 cup canola oil
  • 1 tbs vanilla extract
  • 1/2 cup maple syrup agave nectar or honey

Instructions

  1. Preheat oven to 350ºF.
  2. Line baking sheet with parchment paper and set aside.
  3. Combine rolled oats through chia seeds in a large bowl. Mix to combine.
  4. In a small bowl, combine oil, vanilla extract, and maple syrup. Whisk to combine.
  5. Pour the contents of the small bowl into the large bowl and toss until oat mixture is evenly coated.
  6. Spread out over parchment lined baking sheet, making sure oat mixture is about 1/2 inch think.
  7. Bake for 25-30 minutes (or less, depending on sweetener used), or until edges are starting to turn golden brown.
  8. Remove from oven and let cool completely.
  9. Break into bite-sized pieces and store and enjoy!
  10. Store in an airtight container for up to one week. If it even lasts that long.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, and Egg Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

6 comments / Add your comment below

  1. Ok I have a science question to appease the geek in me – what’s the potential allergen/aggravator in agave and maple syrup? Why can some people have one and not the other? I’m fascinated!

    1. It could be something specific to the agave, or the glucose/fructose in it. Most people can have agave without reaction. Sensitivities are bio-individual, so just they just depend on the individuals biochemistry. Just like some people are sensitive to dairy or gluten, while others can eat it without problem. You just don’t hear as much about sugars…but people are definitely sensitive to it!

      I know that was a super general answer to your question. I’m happy to talk about more, if you want to set up a time to chat. 🙂

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