Small Microwaveable Bowl (to melt the coconut oil)
Baking Paper (Parchment)
100ml Maple Syrup
Prepare all your ingredients and get your equipment ready. Preheat the oven to Gas Mark 3/ 325°F/ 170°C/ Fan 150°C. Line a baking tray with baking paper (baking parchment). Melt the coconut oil by zapping it in the microwave for 20 seconds on high.
Put all the ingredients EXCEPT for the raisins into a mixing bowl. Stir everything together until the mixture is coated in melted coconut oil and maple syrup.
Pour the oat mixture onto the lined baking tray and spread out evenly, pressing down firmly as you go. Place the baking tray in the oven on the middle shelf for 30 minutes, tossing the mixture once halfway through cooking. Once the oats are evenly golden brown, remove from the oven and leave to cool completely.
Once the Granola has completely cooled, add the raisins and stir well to combine.
Store in an airtight container.
I want to alert you to the fact that this is non-clumping, no-clustering granola. The reason is simply that the recipe doesn't contain enough sugar and fat for the ingredients to clump together.