Cinnamon Raisin Swirl Granola

Starting the day after Thanksgiving with a big bowl of homemade granola is really the only cure-all for an indulgent day of eating. This recipe isn’t totally healthy, it’s more of a gentle slope from straight sugar back to whole grain reality. 

If you’re emerging from your food coma with a raging food-induced hangover like Mops, this would be the perfect breakfast for you. 

The recipe requires very little work. You just stir together oats, nuts, brown sugar, vanilla, and a few other things in a big bowl, then you bake them for an hour and 15 minutes. The baking time is why this is either a weekend or an insomniac recipe. 

Anyway, bake until you think you’re about to die if you have to wait any longer before you can taste that sugary goodness. 

After you swoon all over the toasted oat goodness (and let the granola cool down a bit), stir in the raisins. 

And then pour over some Greek yogurt or almond milk or just go at it plain. 

Cinnamon Raisin Swirl Granola

Makes about 6 cups granola

You will need:

  • 4 cups oats
  • 1 1/2 cups walnut pieces
  • 1/2 cup packed brown sugar
  • 1/2 cup coconut oil 
  • 1 tsp. sea salt
  • 1/2 cup sorghum molasses
  • 2 tsp. cinnamon
  • 1 1/2 tsp. pure vanilla
  • 3/4 cup unsweetened shredded coconut
  • 2 cups raisins
  • Preheat oven to 250. 
  • In a large bowl, mix together all ingredients except raisins until thoroughly combined. 
  • Arrange in a single layer on a baking sheet. 
  • Bake for 1 hour and 15 minutes, stirring every 15 minutes
  • Let cool for 30 minutes, then stir in raisins. 
  • Granola can be stored in an airtight container for up to two weeks. 
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