Granola with Walnuts and Raisins
A crispy, golden granola made with rolled oats, crunchy walnuts, and chewy raisins, sweetened with honey and coconut oil. Perfect served over yogurt, milk, or eaten by the handful as a snack.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 45 min
- Makes
- About 6 cups (8 servings)
Steps
Before you start
- Preheat oven to 325°F (163°C)
- Line a large baking sheet with parchment paper
- Have all ingredients measured and ready before mixing
Combine dry ingredients
- In a large bowl, stir together the rolled oats, chopped walnuts, ground cinnamon, and sea salt until evenly distributed.
- Make sure there are no pockets of cinnamon.
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Tip: Mix the cinnamon thoroughly so the flavor is evenly distributed throughout the granola.
Whisk wet ingredients
- In a small bowl, whisk together the honey, melted coconut oil, packed brown sugar, and vanilla extract (if using) until well combined.
- The mixture should look smooth and glossy.
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Ready when: Mixture is smooth and well combined
Combine wet and dry
- Pour the wet mixture over the dry ingredients and stir with a wooden spoon or silicone spatula until all the oats, walnuts, and brown sugar are evenly coated.
- Make sure there are no dry pockets of oats left.
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Ready when: All oats and walnuts are evenly coated with the wet mixture
Tip: Coat everything thoroughly so the baked granola has uniform sweetness and texture.
Spread on baking sheet
- Spread the granola mixture evenly on the prepared parchment-lined baking sheet in a single layer.
- Use your spatula to press down gently and compact the mixture to about ½ inch thick.
- This helps create clusters as it bakes.
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Ready when: Granola is evenly spread and lightly compacted
Tip: Don't spread it too thin or it will dry out and become too crispy to break into clusters.
Bake granolaOven 325°F / 165°C
- Bake at 325°F (163°C) for 25–30 minutes.
- Stir the granola every 8–10 minutes with a spatula, breaking up any large clumps and pushing the edges toward the center for even browning.
- The granola is ready when it turns golden brown and smells toasty.
- Watch carefully in the final minutes so the edges don't burn.
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Ready when: Granola is golden brown throughout and smells toasty; no pale oats visible
Tip: Stir every 8–10 minutes to prevent burning and ensure even browning, especially at the edges and corners where granola cooks faster.
Cool and add raisins
- Remove the baking sheet from the oven and spread the hot granola on a clean baking sheet or large plate to cool for about 10 minutes.
- Stir it gently every 2–3 minutes to break up any large clumps as it firms up.
- Once mostly cooled (still slightly warm is fine), transfer the granola to a large bowl or airtight container and stir in the raisins.
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Ready when: Granola is completely cooled and crunchy; raisins are evenly distributed
Tip: Add raisins after baking so they stay chewy instead of hardening in the oven. Stir while cooling to create smaller clusters instead of one large block.
Good to know
Tips
- Don't skip stirring during baking—this is the most important step for even browning and preventing burning, especially at the edges.
- Add raisins after baking so they stay chewy rather than dried out. If you prefer crunchy raisins, add them 5 minutes before the granola finishes baking.
- For crispier granola, bake an extra 2–3 minutes, but watch closely. For chewier granola, remove it a few minutes early when it's still light golden.
- Granola will crisp up even more as it cools, so don't overbake. It should look slightly underbaked when you pull it from the oven.
Make ahead
Yes. Granola can be made up to 2 weeks in advance. Store in an airtight container at room temperature. You can also make a double batch and freeze half for up to 3 months.
Storage & reheating
Room temperature: Store in an airtight container or resealable bag for up to 2 weeks. The granola will stay crispy if kept dry. Refrigerator: Not necessary, but you can store in an airtight container for up to 1 month. Freezer: Layer granola between parchment in a freezer bag for up to 3 months; thaw at room temperature for 30 minutes before serving. To reheat: Spread on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes if granola has softened.
Substitutions
- walnuts → almonds, pecans, or cashews. Use the same amount (1 cup / 120g). Almonds and pecans will give a similar texture; cashews will be slightly sweeter and creamier.
- raisins → dried cranberries, dried apricots, dried blueberries, or chopped dates. Use the same amount (¾ cup / 120g). Cranberries will add tartness; apricots add chewiness; dates add natural sweetness and binding.
- coconut oil → vegetable oil, canola oil, or melted unsalted butter. Use the same amount (¼ cup / 60ml). Vegetable oil and canola oil will produce a less tropical flavor; butter adds richness.
- honey → maple syrup or agave nectar. Use the same amount (⅓ cup / 80ml). Maple syrup adds an earthy flavor; agave is milder and will yield a less dense granola.
