Cinnamon Raisin Granola featuring molasses

Two reasons why you should make this:

“Oh my God, your granola smells like Christmas!”

“Excuse me, did someone make a cake?”

Both of those statements were said by my flatmates while a pan of this golden goodness was in the oven. So, even if you decide to be wasteful and not eat it, I can promise you one thing: this granola will make your apartment/house/flat/studio/shoebox smell AMAZING. Actually. I promise.

Now that the limited guarantee is out of the way, let’s talk raisins. I did NOT like them as a child. And, I definitely did not like YOU if you put a tiny little box of those into my trick or treat bag. Yes, I’m still bitter.

But, in recent years, they’ve had an awakening of sorts on my senses. To be honest, though, I particularly like sultanas. They are a type of raisin that gets its name from the variety of grape that used to be used in their production. Nowadays, they are usually made using the same grape as other raisins, but the method is different. I find them sweet and juicy in all the ways that a regular raisin is just shriveled and dry. But you? Do you. And enjoy it when you do!


4 cups (jumbo) oats

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup almonds


sea salt (to taste)

1/2 cup extra virgin olive oil

1/2 cup mix of molasses and maple syrup

1 tsp vanilla extract

3/4 cup raisins

**EXTRA: If you want ‘chunky’ granola, add 1/3 cup of almond meal and 1/3 cup of ground oats to help it clump together.


  • In a big bowl, add all the dry ingredients together, mix

Dry granola ingredients

  • Mix wet ingredients together in a measuring cup or small bowl


  • Measure raisins into the bowl you used to mix the wet and dry ingredients, but wait until after the oat mixture comes out of the oven to spread the oaty love


  • Bake at 375 degrees F/ 190 degrees celsius for 40 mins in a pan (I used a 13 X 9 inch Pyrex), turning the mix over sporadically to loosen and even the roast. (Mush the oats down tightly into pan if you want chunks, and then omit stirring and shaking during baking.)


  • Take out oat mixture, add to fruit.



  • EAT for a week!



6 thoughts on “Cinnamon Raisin Granola featuring molasses

  1. This actually looks amazing! And from the description, I can actually, and honestly imagine how it smells like 🙂 I’m gonna try baking next!

  2. AB super cook, i have a big question; when a recipe says ‘cup’ do u actually have a measure for that or do u just get out a small cup and use it to chuck everything in?! I’ve seen cake recipes using cup measurements and assume i’ll get the proportions of the mixture wrong!xx

    • Hi Ruth! You’re so kind! A cup is an actual measurement. With this recipe, you can definitely just chuck things in – I do! With baking, I’d try to use precise measurements as much as possible, at least on a first attempt. After all, baking is chemistry. That being said, if you use a scale for dry ingredients, that’s the most precise and accurate way to measure what you need. Using cups to measure is a very North American tendency and is an inferior practice to actually weighing ingredients. Usually cup-measurement will be fine. Only the most complicated and precise of recipes necessitate precisely weighed ingredients. Have fun!

  3. I am imagining how great it smells … And tastes … Perhaps on top of yogurt or in soy milk, OR … On top of ice cream! I would like to try it in a few weeks time.

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