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Gwen Jikoni

Easy Cinnamon & Raisin Granola

This cinnamon & raisin granola is such a quick prep ahead type of breakfast loaded with pumpkin seeds which are great antioxidants and rich in fiber, magnesium and other health benefits.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3 cups
Course: Breakfast
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 2 tsp cinnamon
  • ⅛ tsp sea salt
  • ¼ cup pumpkin seeds
  • 1 egg white
  • 2 tbsp. vegetable oil or melted coconut oil or melted butter
  • ⅓ cup honey
  • ½ cup raisins

Method
 

  1. Preheat oven to 180°C. Line a large baking tray with parchment paper and set aside.
  2. In a large bowl, mix together the oats, cinnamon, salt and pumpkin seed then set aside.
  3. In a separate bowl, whisk together the egg white, vegetable oil and honey.
  4. Add the wet ingredients to the dry ingredients. Mix well and make sure all of the oats are completely coated.
  5. Spread the granola evenly on the baking sheet and bake for 20-25 minutes, lightly stirring about halfway through.
  6. Remove from oven and allow granola to cool completely, then add the raisins..
  7. Serve with some plain yoghurt then store the remaining granola in an airtight container on the counter for up to two weeks

Notes

You can make this recipe vegan by omitting the egg white and substituting the honey with maple syrup. However if you omit the egg white, the granola won't form clusters.
You can also have this gluten free if at all your rolled oats are gluten free.
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