January 6, 2020

Plant-Based Oatmeal Raisin Granola

Plant-Based Oatmeal Raisin Granola is the classic oatmeal raisin cookie but in granola form - crunchy, chewy, sweet, and delicious. Completely plant-based, oil-free, gluten-free, sugar-free.

Plant-Based Oatmeal Raisin Granola

Oatmeal Raisin is such a classic combo I'm excited to bring it to you in granola form!

I recently shared my Oatmeal Raisin Cookie Bites recipe. Honestly, it's one of my favorites. I love how healthy the little cookies are. When I had an entire stock of them in my apartment, I was using them to fuel for my marathon training.

As soon as I ran out of the bites I started craving oatmeal raisin things again. And I had extra raisins hanging around my apartment, so this Plant-Based Oatmeal Raisin Granola was born. It's like eating a cookie, but it's crunchy and easy for snacking.

Plus, there's less mixing and fewer dishes than cookies. That's a win in my book. As a food blogger and foodie in general, I'm always doing dishes, so I'll take any excuse to minimize the dish washing time.

Plant-Based Oatmeal Raisin Granola Ingredients

A short, simple list of ingredients is part of what makes this recipe so quick and easy. It doesn't minimize the flavor though! This granola is packed with sweet fruit and warming spices.

  • Rolled Oats: The base of any granola recipe, especially in an oatmeal raisin granola recipe.
  • Date Syrup: Date syrup has several purposes in this recipe. First, it is a healthy source of sweetness. Second, it is sticky and helps create clusters. Third, when it cools, it makes the granola super crispy.
  • Molasses: Adding a bit of molasses to this recipe deepens the flavor beyond that of the date syrup. Molasses has such a rich flavor, if you have some around the house I highly recommend using it in this recipe.
  • Cinnamon & Nutmeg: Classic oatmeal cookie spices. They compliment the molasses perfectly.
  • Salt: A pinch of salt perfectly balances the sweetness.
  • Raisins: It can't be oatmeal raisin granola without raisins! Make sure you buy raisins without added sugar.

How to make Oatmeal Raisin Granola

Mix all the ingredients, except the raisins, in a medium bowl. Make sure the oats are completely coated with the date syrup and molasses.

Spread the mixture evenly on a parchment-lined baking sheet and bake. Let the granola cool for at least 10 minutes. This time is critical! If you don't let it cool it will not get crispy.

When it's fully cooled, stir in the raisins.

Plant-Based Oatmeal Raisin Granola

Ways to eat granola

My personal favorite way to eat granola is plain! As in, I just eat it straight from the container. But that's not the only way!

You could sprinkle this granola on a smoothie or on top of oatmeal for some crunch. Or you could mix it with plant-based yogurt. Or soak it in some plant-based milk like a cereal. The possibilities are endless!

How long will granola keep?

Store this granola in an airtight container. It should last for 7-10 days when stored properly. Though, as with many of my recipes, I doubt it will actually make it that long. At least, it never does in my apartment. I'll eat it way before it would even think about going bad.

I hope you enjoy!

Recipe Prayer

Thank you God for cookies in granola form! You give us creativity to bring glory to Your kingdom. Amen.

Related Recipes

Looking for other granola recipes? Check out some of my favorites:

Tried this recipe?

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Plant-Based Oatmeal Raisin Granola

Plant-Based Oatmeal Raisin Granola is the classic oatmeal raisin cookie but in granola form - crunchy, chewy, sweet, and delicious. Completely plant-based, oil-free, gluten-free, sugar-free.















  • 1 Cup Rolled Oats
  • 2 Tablespoons Date Syrup
  • 1 Teaspoon Molasses
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Raisins


  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix the oats, date syrup, molasses, cinnamon, nutmeg, and salt.
  3. Spread evenly on the baking sheet. Bake for 12 minutes.
  4. Remove from the oven and let cool completely. Stir in the raisins. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography