Homemade granola is an easy and tasty breakfast option. This granola recipe, Seed and Raisin Granola, is packed with a variety of seeds and raisins and has a sweet maple flavor.
I have been vacationing to Utah since I was a little girl. We have always had friends and family that live in this part of the country and Salt Lake City is typically the best place to fly into if traveling to southern Utah or Colorado, Idaho, Wyoming and Montana.
Several years ago, when passing through Salt Lake City on the way to Yellowstone, Eric and I visited a local brew pub that makes one of Eric’s favorite beers. We sat at the bar and visited with the bartenders and a few other patrons. One of the other guests, another out-of-towner, was rambling on about Salt Lake City and Utah, and his experience with the city after visiting for business several times.
Several times in our conversation this guy described Utah as granola. After a few times I asked him what he meant, thinking he was describing Utah as “granola” because it was plain or boring, which I would have to disagree with, regarding both granola and Utah. But he said Utah was “granola” because most of its residents were obsessed with outdoorsy/hippie stuff like skiing, hiking, biking, all natural products and trail mix eating.
I couldn’t help but laugh, because where we live, in central Texas, it is very “granola” by this guy’s standard; and well since I like many of these activities I guess that makes me a little “granola” too! LOL!
Not only do I like my fair share of outdoorsy/hippie stuff, I LOVE me some granola! In fact, over the years I have shared MANY granola and granola bar recipes; as it is the one food I eat almost daily. Yup. You can totally find me most mornings devouring a fruit and yogurt parfait on my porch, as I try to get some fresh air before the Texas heat sets in. And I also always pack a homemade or store bought granola bar for snacking when I am out running errands, or get this, hitting the trails!
If that’s all being “granola” means, then I am proud to say I am a granola kind of girl!
If you are like me and like to live a granola lifestyle and eat it too, then you have to make this recipe for Seed and Raisin Granola! The beauty about this and pretty much any granola recipe, is that it is a great way to clean out the pantry. This Seed and Raisin Granola recipe seems like a lot of ingredients but you could substitute just about any dried fruit or seed/nut you have on hand.
Now, with all this granola talk, it’s time for me to go grab some and get outdoors on this gorgeous fall day.
- 1 ½ cups bran cereal
- 2 ½ cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup golden raisins
- 1 cup natural raisins
- 1 cup sunflower seeds
- 1 cup pepitas (shelled pumpkin seeds)
- 2 tablespoons chia or flax seeds
- ¼ cup coconut oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ⅓ cup maple syrup
- ⅓ cup honey
- 1 ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- In a large bowl, stir together the cereal, rolled oats, coconut, raisins, sunflower seeds, pepitas and chia seeds. Mix well and set aside.
- In a small sauce pan, melt coconut oil over medium heat. Once coconut oil is melted, stir in the cinnamon, nutmeg, maple syrup honey, vanilla and salt. Bring mixture to a simmer, stirring constantly.
- Pour honey mixture over oat mixture and stir until all ingredients are evenly coated. Spread granola mixture evenly onto prepared baking sheets and bake at 250 degrees F for approximately 30 minutes or until golden brown, stirring granola occasionally. Allow granola to cool completely on baking sheet before breaking into pieces and storing in an air tight container.
Recipe adapted from California Raisins and my Pumpkin Spice Granola
Other granola recipes you might be interested in: