Monthly Raisin Recipes by Sam Linsell

You can adapt this honey and nut granola by mixing up the seeds and nuts as you prefer. You could use coconut oil instead of butter and maple syrup instead of honey to make it vegan. Add the raisins at the end. There is no need to add them to the granola while its baking because they will harden and burn. This granola is delicious served with double cream yoghurt, fresh berries, and a good drizzle of honey. This recipe can be doubled.

Recipe makes about 4 cups of granola


¾ cup mixed nuts such as whole almonds skin on, hazelnuts, macadamia, cashews roughly chopped
½ cup mixed seeds such as pumpkin & sunflower
2 cups oats
1/2 tsp cinnamon
¼ cup melted butter (or coconut oil)
1/2 tsp vanilla extract
1/4 cup honey (heated) – or maple syrup
½ cup sultanas and raisins or one or the other


Preheat the oven to 150C / 300 F fan forced.

In a large bowl mix the roughly chopped nuts, seeds, oats, and cinnamon together. Add the vanilla extract to the melted butter and pour into the oat mix. Add the heated honey and mix it all together with a wooden spoon until well combined.

Tip the mix onto a large baking sheet lined with silicone or baking paper and spread out evenly. Bake for around 35 – 40 minutes until golden brown. Turn the tray around halfway through and give the granola a good toss.

Allow to cool and then add the raisins and mix. Store the granola in airtight sealed jars.