Raisin Nut Granola

This raisin nut granola is chock-full of mixed nuts, giving it a bit more of a protein boost than you’d usually find in this breakfast and snack favorite.

Raisin Nut Granola // Savvy Eats

I think I’m in full-fledged nesting mode. I’m walking this fine line between wanting to DO ALL OF THE THINGS and you know, actually having the energy to do those things.  When you’re trying to not only get caught up on work, but ahead of schedule in anticipation of maternity leave, and also unpack a three-bedroom house, set up a nursery, take all the childbirth/infant care classes, stay active, build up a social network and actually enjoy your last few weeks as a family of two, things can be exhausting. So I’m trying to find balance in where I focus my energy.

The top priorities right now are spending quality time with Dan and our existing family and friends and prepping for the baby.  We’ve got the essentials unpacked and organized in the new house, so I’m turning my focus to setting up the baby’s room. If we get more unpacking done after the nursery is ready, that’s great, and if not…it can wait.

One of the easiest ways for me to get ready for the whirlwind that is coming in March is to double up a lot of my cooking. I make double or triple batches of a few dinner recipes each week, and freeze the leftovers. And I’ve been craving granola anyways lately, so I make big batches and freeze half as soon as the granola is cool. It’s a win-win – it doesn’t take any extra time for me, and it means we already have a few jars of raisin nut granola in the freezer, ready to go.

Raisin Nut Granola // savvyeat.com

This raisin nut granola is a favorite lately. It is based off of my nutty granola, but with fewer ingredients, all of which should be easy to find. We’re still restocking the pantry over here, so I wanted to keep things simple. Packed with nuts, two types of raisins and oats, it should be a healthy, hearty snack this spring!

Raisin Nut Granola

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: Serves 12-16

Raisin Nut Granola

This raisin nut granola is chock-full of mixed nuts, giving it a bit more of a protein boost than you’d usually find in this breakfast and snack favorite.

Adapted from my nutty granola .

Ingredients

  • 3 cups rolled oats
  • 3 cups raw mixed nuts
  • 6 tablespoons brown sugar
  • 6 tablespoons coconut oil
  • 6 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup golden raisins

Instructions

  1. Preheat the oven to 350°F. Grease two 11" x 13" baking pans.
  2. Stir the oats and nuts together in a large bowl.
  3. Whisk the brown sugar, coconut oil, honey and salt together in a small saucepan. Heat over medium-low, whisking constantly, until the sugar is dissolved and the liquid is beginning to bubble at the edges.
  4. Pour the coconut oil mixture over the dry ingredients and stir well to fully coat the oats and nuts. Divide the granola between the two prepared pans, spreading it into even layers.
  5. Bake the granola at 350F for 20 minutes, stirring the granola and rotating the pans between racks about halfway through.
  6. Stir in the dried fruit, and bake for another 10 minutes, until the granola is beginning to brown and toast.
  7. While the granola bakes, line a few wire racks with parchment paper. Spread the granola over the parchment paper to dry in even layers and cool.
http://www.savvyeat.com/raisin-nut-granola-recipe/

Here’s how to freeze granola for later!

 

Looking for more granola recipes? Try one of these!

How to Freeze Granola

 

Let’s stock the freezer and freeze granola for future breakfasts!
How to Freeze Granola // Savvy Eats

Welcome to 2015! I’ve spent most of the past two weeks celebrating the season with my family and high school friends who came home for the holidays, unpacking the most important parts of our house (kitchen tools, clothes, office essentials and of course, board games) and getting back into my cooking groove.

Now that we’re feeling a little more settled in our new space, I’m ready to dive back into work. Since Baby G’s due date is in nine short weeks (WHAT?), I’m going to spend much of the next few months focusing on food storage how-to posts and freezer-friendly recipes. I’ll still mix in a few preserves and recipes that use them, but because most of my cooking time is going towards stocking our chest freezer, you can expect to see a whole lot of freezing tips in the near future.

Let’s start with granola. Granola is so simple to make, and even easier to freeze. It doubles as a breakfast or a snack. It can be served with yogurt or milk, or if you’re really in a rush or only have one hand free, it can be eaten by the handful on-the-go.

Freezing Granola // Savvy Eats

I tested two things when looking into how to freeze granola:

1. Whether or not it was best to freeze it with or without the dried fruit.

2. If it was better to defrost the granola in the refrigerator or on the counter.

Here’s what I found:

HOW TO FREEZE GRANOLA

There is no need to leave out the dried fruit. Go ahead and mix it in as your recipe directs.

Allow the granola to cool completely, then pack it into glass jars or other airtight freezer-safe containers. Gently press down on the granola so that there aren’t large air pockets in the jar, which could lead to freezer burn. Leave about 1/4″ headspace at the top. Freeze. 

DEFROSTING INSTRUCTIONS

Set the jars on the counter overnight to defrost at room temperature. If you allow it to defrost in the refrigerator, it will take much longer and the dried fruit will be tougher.

Granolas pictured: Raisin nut granola and almond joy granola (via The Lemon Bowl).

P.S. Looking for more granola recipes? Check out my nutty granola and my apple spice granola.