Breakfast Featured Recipes Snacks — 08 November 2013
Homemade Cinnamon Raisin Granola

By: Jodie Shield, RD

Looking for a crunchy satisfying snack that does double duty as a delicious breakfast?  You have got to try my homemade cinnamon raisin granola.  It is so easy and tastes out of this world – awesome!  Plus, it’s got protein and heart-healthy fat because I make it with peanut butter instead of butter.  Change up the flavor and use almond butter.  Just be sure you make a big batch and keep it in an air-tight container for a quick snack with a yogurt or pudding parfait, as an ice bream topping, or in trail mix.  What’s your favorite way to eat granola?

Cinnamon Raisin Granola

Makes 8 cups

 

Ingredients:

½ cup peanut butter

½ cup water

½ cup cup brown sugar

1 teaspoon vanilla

1 tablespoon cinnamon

1 cup seedless raisins

4 cups old fashioned, rolled oats (not quick oats)

Directions:

  1. Preheat over to 375 degrees.
  2. In a large 2 quart pot, over medium heat, melt the peanut butter and water. Add the sugar, vanilla, and cinnamon; stir until well combined.  Add the oats and raisins and mix well.
  3. Spread the granola mixture onto a non-stick jellyroll pan (cookie sheet with sides) and bake for 25 minutes.  Remove the granola from the oven and break into bite-size chunks. After the granola cools, store in a tightly sealed container.

Nutrition Information (per 1/4 cup granola only): 93 calories, 3 grams protein, 15 grams carbohydrate, 2.5 grams fat, 0.5 grams saturated fat, 0 milligrams cholesterol, 1.5 grams dietary fiber, 20 milligrams sodium

For more nutritious and delicious snack recipes download my FREE app Healthy Homemade Meals available at iTunes and Google Play.

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(5) Readers Comments

  1. Hi Jodie, I LOVE this recipe. It’s a great spin on granola with a recipe that is easy, kid friendly and busy parent friendly as well. The nut butter is a great substitution for the butter–makes it vegan friendly!

    Angela Dennison

    • Jodie

      Hi Angela, I make this every couple of weeks. Sometimes I toss in dried cranberries and nuts. The peanut butter makes this recipe a breeze to make and adds flavor along with protein.

  2. Pingback: Jodie Weighs In: Snacking – Timing is Key! | Smart Eating For Kids

  3. I use honey instead of brown suger. Also very nice.
    I’ve never tried it with peanut-butter. I’m gonne add it next time.

    • Jodie

      You’re going to love it. The peanut butter tastes amazing, adds protein, and makes clean up so easy! Enjoy!

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