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Breakfast recipe · from the recipe book

Molasses Gingerbread Cinnamon Raisin Clusters

Deep, spiced clusters with molasses warmth, crunchy sunflower-free seeds and flax, and chewy raisins in every bite.

Molasses Gingerbread Cinnamon Raisin Clusters

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ¼ cup whole40 gAlmondsroughly chopped
  • 3 tbsp20 gGround flaxseed
  • 1½ tbsp30 gMolasses
  • 2 tbsp packed25 gBrown sugar
  • 2½ tbsp40 gUnsweetened applesauce
  • 1½ tbsp20 gCanola oil
  • 2 tsp5 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt
  • ⅓ cup60 gRaisins

Steps

  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment.
  2. In a large bowl, stir together the oats, almonds, flaxseed, cinnamon, ground ginger and salt.
  3. In a small bowl, whisk the molasses, brown sugar, applesauce, canola oil and vanilla until smooth.
  4. Pour the molasses mixture over the oat mixture and stir until every oat is coated.
  5. Spread the granola on the baking sheet and press it firmly into an even layer about 1/2 inch thick with a spatula.
  6. Bake 35 to 40 minutes, rotating the pan once halfway but not stirring, until deep golden and dry to the touch at the edges.
  7. Scatter the raisins over the hot granola and press them in lightly.
  8. Cool completely on the pan, about 20 minutes, so it crisps, then break into clusters. Store airtight.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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