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Toot toot.

Train horn coming in hot. (I'm tooting my own horn.)

Because this granola is magic.

It is like eating cookies for breakfast.



& healthy I may add!

When I met Keith he was quite the cereal man.

At least a half a box every morning for breakfast. 😳 I have no idea how he didn't crash mid morning.

Anyway, when we switched up our eating habits it was goodbye boxed & heavily processed cereals.

I have made it my mission to create delicious granola recipes for him.

His favorite cookie is an oatmeal raisin cookie. was inevitable that Oatmeal Raisin Cookie Granola became a thing.

Every week I ask him if he wants me to make a different flavor.

& every week he says no.

We hit the year mark back in October and he still isn't over it.

If that isn't enough to convince you to give it a try, I don't know what is.


  • Mixing bowl

  • Parchment paper

  • Cookie sheet

  • Spoon

  • Measuring cups and spoons


  • Almond butter - I get mine from Costco, reasonable, delicious and no added pseudo-ingredients

  • Honey - you can use maple syrup too, but honey gives a nicer chewy cookie texture

  • Cinnamon - simply organics, thrive market or a health food bulk bin are my choices

  • Vanilla - try vanilla bean paste; life changing!

  • Salt - I use one by terrasoul

  • Old fashioned oats - we buy ours in bulk at natural grocers

  • Raisins - Costco has organic raisins!

Like I said, this recipe could not get easier.

All you need to do is mix and bake. Easy.


Download PDF • 1.17MB


  • 1 cup almond butter

  • 2/3 cup honey

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla

  • 1 teaspoon salt

  • 4 cups oats

  • 1 cup raisins


  1. Preheat oven to 325º & line a cookie sheet with parchment paper.

  2. Combine almond butter, honey, cinnamon, vanilla and salt in a large mixing bowl. Mix until smooth.

  3. Once smooth, add the raisins and oats. Use your strong hand and give it a good mix until fully incorporated.

  4. Spread as evenly as you can onto a parchment lined cookie sheet and bake for 10 minutes. Remove, toss, and bake for an additional 5 minutes.

  5. Let cool & enjoy!


  • Store in an airtight container for up to one week.

  • Make sure you are using a natural almond butter. The only ingredients should be almonds (& salt if you prefer that.) The reason natural nut butters have so much oil on top is because they don't contain any of those nasty ingredients that keep it mixed. (The conventional ones have all that oil too, it is just dispersed within the nut butter using a host of unnecessary ingredients.)

  • If you are having trouble stirring your almond butter, scoop it into a mixing bowl and use your handheld mixer to mix it smooth. It will stay combined until you use it all up. Just needs a good initial mix.

  • Maple syrup will work too. Honey just gives more of a soft, gooey cookie texture.

  • Make a double batch - it doesn't last long!

I hope you give this one a try, friends.

It is good with some nice creamy dairy free milk on top.

On top of a dairy free yogurt topped with fruit.

Or just plain.

Like I said, it tastes like a cookie.

Nothing bad about that.

As always, feel free to reach out.

Give this post a like, comment or share. (It really helps me out.)

If you make the recipe, send me some pics and let me know if you enjoyed it. (I love that so much!)

Have a great day!


Kirsten ☀️

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