Chunky Raisin Granola

Prep Time: 10 mins	Bake Time: 30 mins	Cooling Time: 30 mins
Total Time: 1 hr 15 mins	Yield: About 6 cups	Serves:  12 (½ cup each)

Granola is one of those pantry staples that is particularly rewarding to make at home. Beyond choosing exactly what goes into the mixture, making it yourself gives you control over something store-bought versions don't always get right: the texture. Here, the oats are baked in a way that encourages them to gather into generous, crisp clusters, with almond butter and maple syrup helping everything hold together naturally.

Raisins provide a chewy contrast to the toasted oats, while the finished granola remains loose enough to spoon rather than becoming a sheet of granola bark. Make a batch at the beginning of the week and keep it on hand for breakfast, afternoon snacks, or a quick topping for yogurt and fruit. It's simple enough to become a regular part of the pantry rather than something reserved for a particular occasion.

Ingredients

Granola

• 4 cups old-fashioned rolled oats

• 1 cup raw almonds, roughly chopped

• ½ cup unsweetened shredded coconut

• 1½ teaspoons ground cinnamon

• ½ teaspoon kosher salt

• 1 cup raisins

Almond Butter & Maple Mixture

• ½ cup natural almond butter

• ½ cup pure maple syrup

• 2 tablespoons avocado oil or extra virgin olive oil

• 2 teaspoons pure vanilla extract

Instructions

1. Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.

   
   

2. Combine the oats, almonds, coconut, cinnamon, and salt in a large bowl.

   
   

3. Add the almond butter, maple syrup, and oil to a small saucepan. Cook over low heat for 2 to 3 minutes, stirring until smooth and pourable. Remove from the heat and stir in the vanilla.

   
   

4. Pour the warm almond butter mixture over the oat mixture and stir thoroughly until everything is evenly coated.

   
   

5. Spread the granola onto the prepared baking sheet. Using the back of a spatula, firmly press the mixture into an even, compact layer. This is important for creating large clusters.

   
   

6. Bake for 30 to 35 minutes, rotating the pan halfway through, until the granola is golden around the edges. Avoid stirring while it bakes.

   
   

7. Remove from the oven and let the granola cool completely on the baking sheet without disturbing it, about 30 minutes.

   
   

8. Once completely cool, break the granola into large clusters and gently toss with the raisins.