Sweets and drinksBaked GoodsEurope and North AmericaAbout 30 minutes
Honey cinnamon oat granola comes out crunchy, warm with cinnamon and lightly coated in honey, and it works with yogurt or with milk. The raisins go in last, so they stay soft. The tricky part is the oven, because a few minutes past 20 turns the oats bitter.
One stir at the halfway mark, after 10 minutes, keeps the tray baking evenly. Granola that still feels a little soft coming out of the oven is normal, and it crisps as it cools.
This batch weighs about 400g, at roughly 222 calories per 100g.
Method
Toast 100g mixed nuts until cooked through and fragrant, then toss them with 200g Quaker oats.
Stir 5g ground cinnamon, 40g honey and 5g vanilla extract together into a sauce.
Pour the sauce over the dry mixture and toss until everything is coated.
Spread the mixture on a tray and bake at 150 degrees C for 20 minutes, stirring once after 10 minutes. A pan over low heat or an air fryer at 170 degrees C for 15 minutes also works, until the oats are crisp and fragrant.
Stir in 50g raisins, let the granola cool and store it in a sealed jar.
Tips
Serve it with milk or yogurt and fresh fruit as a snack.
A sealed jar keeps the granola crisp.
Spread the mixture in one thin, even layer on the tray, because thick patches stay damp and never crisp.
Let it cool completely on the tray before it goes in the jar, since a sealed lid over warm granola softens it.
The raisins go in after baking, because baking them makes them scorch and turn bitter.
For granola that clumps into clusters, press the surface lightly before baking and stir it as little as possible.
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