Extreme Granola With Dried Fruit Recipes

FRUIT 'N' HONEY GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a large baking sheet with parchment paper.
• In a large bowl, mix the oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil, and honey. Spread evenly over the prepared baking sheet, pressing down lightly with the back of a spoon.
• Bake 20 minutes in the preheated oven, or until lightly browned. Allow to cool completely.
• In a large bowl, break the cooled granola into large chunks. Mix in the raisins, pineapple, sweetened dried cranberries, and papaya. Store in an airtight container.

ULTIMATE FRUITY GRANOLA

Steps:

• In a large bowl, combine the oats, almonds, sunflower kernels and flax. In a small saucepan, combine the brown sugar, maple syrup, honey, oil, salt and cinnamon. Cook and stir over medium heat for 2-3 minutes or until brown sugar is dissolved and mixture is heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until golden brown, stirring every 8 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.

MAPLE PECAN GRANOLA WITH DRIED FRUIT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix oats, pecans, and almonds together in a bowl. Whisk oil, maple syrup, and water together in a measuring cup and pour over oat mixture; stir until evenly coated. Spread oat mixture onto 2 baking sheets.
• Bake in the preheated oven for 12 minutes; stir and continue baking for 12 minutes more. Stir and bake until granola is golden brown, about 12 minutes more. Cool to room temperature.
• Mix cinnamon and cardamom together in a container with a lid; add dates, raisins, and cranberries. Cover container and shake until fruit is coated. Stir dried fruit into cooled granola.

EASY HOMEMADE GRANOLA RECIPE

Steps:

• Adjust oven rack to upper-middle position and preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
• In a large bowl, whisk together the maple syrup, brown sugar, vanilla extract and salt. Whisk in the vegetable oil to combine. Add the oats and almonds and fold the mixture together with a rubber spatula until all of the oats and almonds are thoroughly coated.
• Turn the oat mixture onto the prepared baking sheet and spread into a thin, even layer. Using a stiff metal spatula, compress the oat mixture until very compact.
• Bake until the top is lightly browned, 40 to 45 minutes, rotating the sheet halfway through baking. Remove the granola from the oven and let cool on a wire rack to room temperature, about 1 hour. Break the cooled granola into pieces as large or as small as you like. Stir in the dried cranberries and dried apricots. The granola can be stored in an airtight container at room temperature for up to 2 weeks.

HOMEMADE GRANOLA WITH NUTS, SEEDS AND DRIED FRUIT

Steps:

• Preheat oven to 165C/325F
• In the largest bowl you have, add the oats, sunflower seeds, pepitas, pecans, almonds, coconut, walnuts and cashews and set aside.
• In a large pot, add the maple syrup, honey, oil, sugar, vanilla and brown sugar and bring to the boil. Boil for 5 minutes and the mixture will thicken slightly.
• Pour the hot mixture over the oats, seeds and nuts and stir to coat.
• Place on baking sheets lined with foil or baking paper (I used foil) and bake for 20 minutes. About halfway through baking, stir the granola to ensure all the granola gets toasted.
• When the granola is light brown, remove from the oven and mix in the sultanas, cranberries, apricots (or other dried fruit).
• When completely cool place your granola in an air tight container and it should last two weeks. (Mine won't be around longer than a week)

GRANOLA WITH PECANS AND DRIED FRUIT

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt. Add oats and pecans; stir to combine. Divide mixture between sheets. Bake 15 minutes, stirring occasionally. Add 1/2 cup coconut to each sheet; bake until mixture is golden brown, 15 minutes. Let cool completely on sheets. Stir in dried fruit and chocolate chips, if desired.

NUTTY FRUIT FREE GRANOLA

Steps:

• Preheat oven to 275F/135°C.
• In a large bowl toss oatmeal, coconut, nuts, and sunflower seeds together.
• In a separate bowl whisk together oil, honey, cinnamon, and vanilla.
• Pour liquid mixture over oats and stir until everything is coated.
• Pour mixture into a large rimmed baking sheet. I also cover the baking sheet with baking paper but it's not necessary if you have a non-stick pan.
• Bake for approximately 20-25 minutes, stirring once or twice. Keep an eye on it so it doesn't burn.
• Let it cool completely. Blend in cornflakes if using.
• Store in an airtight container.

EXTREME GRANOLA WITH DRIED FRUIT

Steps:

• Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool, and chop the nuts. Set aside.
• Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt, and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer. Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools.
• Add the dates, dried fruit, and reserved nuts to the oats and toss. Store the granola in covered glass jars at room temperature for up to 1 month.