I’m back in Cornwall, *yipeeeeee*!! I ran out of my Gingerbread Spiced Granola just before I came down and I was having granola withdrawals at the weekend, so I did some Sunday baking yesterday and created this yummy recipe! Its very easy to make, so even though I didn’t have very much energy/spoons yesterday, I still managed to rustle this up. This cinnamon and raisin granola is gluten-free, dairy-free and refined sugar-free. It has the perfect crispy crunch and spiced cinnamon bun taste so one thing’s for sure, it won’t last long in your house!! Perfect on top of smoothie bowls, yogurt, or sprinkled over stewed fruits to form a crumble.
3 1/4 cups gluten-free oats
1 1/2 cups pecan nuts
1/4 tsp pink Himalayan salt
3 tsp ground cinnamon
1/4 cup pumpkin seeds
1/3 cup raisins
1/4 cup coconut oil
1/3 cup pure maple syrup
1 tsp vanilla extract
Preheat your oven to gas mark 7.
Add the dry ingredients apart from the raisins to a bowl and mix.
In a small pan over a low heat, melt the coconut oil, maple syrup and vanilla.
Pour the wet mixture into the bowl with the dry ingredients and mix well.
Pour and spread the mixture evenly onto a a large baking tray and bake in the oven for 20 minutes, stirring after ten minutes.
Once the granola is browned remove from the oven and let cool completely on the pan. Sprinkle over the raisins.
Store in airtight containers. Enjoy!