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