This is a healthier version of granola with no added oil. Blended raisins give this cinnamon granola natural sweetness without added sugar. The secret to this plant-based granole is to use large rolled oats.

Why you will love this recipe
- High in fiber: Even though this granola is naturally sweet, it keeps your blood sugar better in balance since it has over 5 grams of fiber in one serving. Oats are a great source of soluble fiber.
- No sugar: By using blended raisins as a natural sweetener, this granola recipe provides a healthier alternative to store-bought granola.
- For Vegans: The recipe is suitable for people who follow a plant-based or vegan diet and those who avoid added oils in their diet. By using gluten-free oats, this recipe is also gluten-free.
- Customizable: This granola recipe is versatile and easily customized to suit personal tastes. For example, nuts and seeds can be added for additional protein and healthy fats, and dates can be substituted for raisins.
Notes on ingredients and replacements
- Big rolled oats make the crispiest granola. If you don't have those, sure, use regular rolled oats.
- Raisins are cheap and make a great sweet paste to replace the oil. Dates are of course a great alternative. Medjool dates are sweeter and softer and deglet noor is a bit less sweet and drier. Date paste can also be used to substitute the raisin paste.
- Coconut flakes give additional flavor and crunch. Add these after baking your granola, since coconut flakes easily get burned in the oven.
- Pecan nuts can be replaced with other type of nuts, for example walnuts are an option. do note that walnuts have a slightly different flavor.
- As spices cinnamon, cardamom, nutmeg, and vanilla are all great.
- Other assitions: Dried fruit or berries are a great addition. My favorite is freeze-dried strawberries.
The type of cinnamon to use
The main types of cinnamon are ceylon and cassia. Cassia cinnamon is also known as Chinese cinnamon. Cassia has a more dark brown color and a more "cinnamon" taste to it. It is the more common variety and the cheaper alternative. Since cassia cinnamon contains coumarin and is harmful in large doses, I don't recommend using cassia, especially if you serve the foods for children. (source)
Ceylon cinnamon is lighter in color and milder in flavor. It is more expensive, but does have a much smaller dose of coumarin, so it is safe to consume even at larger quantities. This is why I recommend using Ceylon cinnamon in this recipe.
How to get crispy granola without oil?
You don´t need to load up your granola with a lot of oil to get it crispy. Just make a paste of water and raisins in an immersion blender, or water and dates to mix up with your oats. Remember to stir around the granola halfway through baking. This prevents soft bits and makes it crispier. It is also important to bake long enough in the oven.
Serving suggestions
- East plant-based milk or yogurt. Natural non-sweetened soy yogurt is a favorite of mine. As a dessert snack, I like to have Alpro Greek-style mango soy yogurt.
- Use as a topping for oatmeal or smoothie bowls: You can sprinkle granola on top of your oatmeal or smoothie bowl for added texture and flavor.
- As a snack on its own
- Mixed with fruit: You can mix granola with fresh fruit like berries, bananas, or apples for a healthy and filling snack.
- Sprinkled on top of pancakes or waffles: For a delicious breakfast treat, sprinkle granola on top of your pancakes or waffles along with some maple syrup.
- As a topping for nice cream: Granola can be used as a crunchy topping for nice cream, adding both texture and flavor to your dessert. Nice cream is plant-based "ice cream" made from bananas, mangoes, or other fruit.

Storing
Let your granola cool completely before transferring it in a container. You don't wan to get condensation in your jar, since then you end up with soggy granola and have no crunch in it. Store your granola in a jar on the countertop. It will last for around 5 days.
More plant-based breakfasts
📖 Recipe

Cinnamon Raisin Granola
Ingredients
- 2½ cup large rolled oats
- ¾ cup raisins
- ¼ cup water
- ½ cup pecan nuts
- 2 teaspoon ceylon cinnamon
- 1 teaspoon finely ground cardamom
- ¾ cup large coconut flakes
Instructions
- Start by blending half of the raisins and the water into a paste. Use an immersion hand mixer or food processor.
- Add the spices to the mixture.
- Chop the nuts into smaller pieces
- Mix the oats, chopped nuts and raisin paste. Spread evenly on a baking sheet.
- Bake in the oven at 350F ( 175C) for 20-30 minutes. Stir around a couple of times.
- When cooled down add the rest of the raisins and the coconut flakes.
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