First posted: May 26, 2017

Cinnamon and Raisin Granola Bars


Don’t these look like exactly the thing you want by your side with a cup of tea on a chilly afternoon that’s cloaked in watery winter sunlight? Well, guess what, they are. Yay! They’re crunchy and rusk-like, but not to the point that they forget their granola hertitage. Which means that they also make a brilliant breakfast buddy, crumbled over a bowl of fresh fruit and natural yoghurt.



Cooks in:        Serves:4-6

  • ½ cup dates
  • ½ cup raisins (or cranberries)
  • 1 cup roughly chopped nuts (I use almonds and cashews)
  • 1/2 cup mixed seeds
  • 1 cup whole rolled oats (certified gluten free if necessary)
  • ½ cup almond (or oat) flour
  • ¼ cup coconut oil
  • ¼ cup nut butter or peanut butter
  • 2 Tbsp honey (or coconut sugar)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • Pinch salt

What to do

1. Preheat the oven to 180°C. Grease and line a 20 cm x 20 cm shallow baking tray.

2. Roughly chop and then soak the dates and raisins in hot water for 2-3 minutes. Drain, chop again, and add to a large mixing bowl along with the nuts, seeds, oats and almond flour.

3. Heat the remaining ingredients together in a small saucepan until the coconut oil has melted, mix well and then add to the mixing bowl. Mix again until everything is well combined and then transfer to your baking dish, leveling it out using the back of a spoon.

4. Bake for 25-30 minutes or until golden and fragrant. Remove, allow to cool for a few minutes, cut into squares and then transfer to a cooling rack. Once cool, store in an airtight container for up to two weeks. Extras can be frozen for up to two months.

Photo Credit: Curtis Gallon

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