I am slowly fazing out of being a morning person.
This is so weird because I usually have no problem at all waking up in the morning. I would jump out of bed at some ungodly early hour, and make a very delicious and elaborate breakfast. Just because I could!
But now I seem to wake up in some half asleep half delusional state where my dream has ended extremely abruptly, and the only way to save those dream-people is to go close my eyes. Which, of course, results in me sleeping for another hour.
So make ahead breakfast it is I guess. Which is also totally fine for me because granola = easy = love. And also super snackable. Which is the biggest plus in my books.
And I apologize for all the raisin haters out there. You can definitely substitute the raisins for any dried fruit of your choice. I have made virtually the same recipe but using dried apricot instead of raisins, and I can tell you, that is almost as good.
So for all the days you don’t set an alarm, or sleep through your alarm, having some granola on hand is a great breakfast backup plan. Maybe sprinkle this over some yogurt or some vanilla chia seed pudding. Yum!
Healthy Cinnamon Raisin Granola that is low fat and perfect topping for yogurt for a quick and easy breakfast. This recipe is made with honey and pecans.
- 3 cups rolled oats
- 3 Tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1/3 cup honey
- 1/4 cup canola oil
- 1/2 cup raisins
Preheat the oven to 300˚F.
In a large bowl, mix together the oats, sugar, cinnamon and salt.
In a separate bowl, mix together the honey, canola oil and vanilla. Pour in with the dry ingredients and mix until the oats are thoroughly coated.
On a baking sheet, spread the mixture in a thin, even layer. Bake for 15 minutes. Stir together and add the raisins. Bake for an additional 15 minutes.
Remove from the oven, and let cool for around 20 minutes. Store in an airtight container for up to 2 weeks.