Every Helping
Sign in

Breakfast recipe · from the recipe book

Oven-Toasted Maple Cinnamon Raisin Granola

Loose, crisp oat granola with warm cinnamon and maple, sweet plump raisins, crunchy almonds and toasty pumpkin seeds.

Oven-Toasted Maple Cinnamon Raisin Granola

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ¼ cup whole40 gAlmondsroughly chopped
  • 2 tbsp14 gGround flaxseed
  • 2 tsp5 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ¼ tsp1.5 gSalt
  • 3 tbsp60 gMaple syrup
  • 2 tbsp25 gOlive oil
  • 1 tsp4 gVanilla extract
  • ⅓ cup60 gRaisins
  • ¼ cup35 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 325°F (165°C) and line a large rimmed baking sheet with parchment.
  2. In a large bowl, stir together the oats, almonds, flaxseed, cinnamon, nutmeg and salt.
  3. In a small bowl, whisk the maple syrup, olive oil and vanilla until combined.
  4. Pour the maple mixture over the oat mixture and stir until every oat is lightly coated.
  5. Spread the granola in a thin, even layer on the baking sheet.
  6. Bake for 25 to 30 minutes, stirring every 10 minutes so it toasts evenly and stays loose, until golden brown and fragrant.
  7. Set the baking sheet on a rack and let the granola cool completely, about 20 minutes; it crisps as it cools.
  8. Once cool, stir in the raisins and pumpkin seeds, breaking up any large pieces.
  9. Serve, or store in an airtight jar for up to 2 weeks.

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

Contains: Tree nuts. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book