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Almond-Raisin Granola

 made it  |  0 reviews   |   photos
Denise Ramsey Zirbel

"This is great as a snack or for breakfast and also on top of yogurt. You won't be disappointed. Easy to vary the ingredients and substitute other nuts or flaked coconut, etc. Also makes a great gift at the holidays. Just put in a small mason jar, attach a copy of the recipe, and wrap it up with a fun cereal bowl. My kids' teachers loved to leave the jar on their desk to snack on."
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Ingredients

1 h 40 m servings 568 cals
Original recipe yields 7 servings (7 cups)

Nutrition

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 76.4g
  • 25%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C). Line a jelly roll pan with baking parchment.
  2. Mix oats, almonds, sunflower seed kernels, and flax seeds together in a bowl.
  3. Whisk syrup, honey, coconut oil, water, and salt together in a separate small bowl until smooth; pour over oats mixture and stir. Spread the resulting mixture onto the prepared pan in an even layer.
  4. Bake in preheated oven until golden brown, 60 to 90 minutes. Remove from oven and set aside to cool completely.
  5. Remove granola from pan by lifting parchment paper. Break granola into small pieces and put in a bowl; add raisins and toss by hand to mix. Store in an airtight container.

Footnotes

  • Cook's Notes:
  • You can vary the amount of flax seed and sunflower seed kernels, but the total measure of the two should be one cup.
  • Sweetened, dried cranberries are a good substitute for the raisins for a slightly different flavor.

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