Fruit Nut Granola Recipes

LIGHT FRUIT AND NUT GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
• Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.

FRUIT AND NUT GRANOLA (CHRISSIE'S GRANOLA)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
• Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
• Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
• Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
• Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

EASY FRUIT AND NUT GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Combine the oats and nuts in a large bowl. In a separate mixing bowl, combine the sugar, oil, vanilla, salt and 1/4 cup water. Pour the liquid mixture over the oat mixture and stir until combined. Pour onto two baking sheets and spread evenly. Bake until golden brown, 25 to 30 minutes, stirring halfway through.
• Pour the cooked oat mixture into a bowl and stir in the raisins and cherries. Let cool. The granola will keep in an airtight container at room temperature in a cool, dry place for up to 3 weeks.

FRUIT 'N' NUT GRANOLA

Steps:

• In a large bowl, combine the oats, milk powder, fruit, walnuts, wheat germ and cinnamon. , In a small saucepan over medium heat, bring brown sugar and water to a boil. Remove from the heat; stir in oil and vanilla until mixed. Pour over oat mixture and toss to coat. Pour into a 15x10x1-in. baking pan. , Bake at 275° for 35-45 minutes. Stir in raisins. Cool, stirring occasionally. Store in an airtight container.

DRIED FRUIT AND NUT GRANOLA BAR

Steps:

• Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds evenly on a large baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, stir one halfway through, 8 to 12 minutes. Transfer to a large bowl. Stir in puffed cereal, all the dried fruits until well mixed. Add almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring constantly, until the mixture bubbles lightly, 3 to 5 minutes. Right away pour the almond butter mixture over the dry ingredients and mix with a wooden spoon until all the dried spots are moistened. Arrange the mixture into the prepared square pan. Coat your hands lightly with cooking spray and press the mixture down firmly to make an even layer. Refrigerate until firm, at least half an hour. Cut into bars; bigger or small, square or rectangular depend on your own interest.

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)

MIXED FRUIT & NUT GRANOLA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the jumbo oats with the cinnamon, mixed nuts and a pinch of salt in an oven tray. Stir through the melted unsalted butter or coconut oil and the maple syrup. Put in the oven for 35-40 mins or until golden brown, stirring halfway. Allow to cool down completely, then stir through the mixed dried fruit before storing (see tip, below). Serve with milk, yogurt or sprinkled on porridge.

FRUIT AND NUT GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees.
• Grease an 8x8 glass pan.
• Place nuts and oats on a baking sheet, and bake for about 12 minutes or until lightly toasted.
• While oats and nuts are toasting, place in a saucepan over medium heat the honey, brown sugar, butter, vanilla, cinnamon and salt.
• Stir until the mixture bubbles, and keep it boiling and stirring for about 2 minutes.
• When oats and nuts come out of the oven, turn it down to 325.
• Take the pan off the heat, and when the oats are finished, pour them right into the saucepan and mix to combine honey mixture evenly.
• Stir in the chopped dried fruit.
• Press mixture into the glass pan with the back of a spoon - it will be pretty sticky.
• Bake at 325 for 20 minutes, and let cool completely before cutting.
• Wrapped in saran wrap, these will keep for at least a couple of weeks!

FRUIT & NUT GRANOLA

Steps:

• Heat oven to 160C/fan 140C/gas 3. Heat the oil, honey and maple syrup together in a pan. Mix the oats, almonds, pine nuts, puffed rice and sesame seeds in a large mixing bowl. Pour over the honey mix, stir well to coat, then tip onto a large baking tray. Bake for 15 mins until everything is golden and crisp.
• Take the tray from the oven, leave to cool, then break up any big clumps. Mix together with the dried fruit and coconut shavings. Serve with Greek yogurt and fresh raspberries. The rest of the granola can be stored in a sealed jar and enjoyed over the next 2 weeks.

SPICED FRUIT AND NUT GRANOLA

Steps:

• 1. Preheat the oven to 325 degrees F. In a medium bowl combine the oats, wheat germ, Truvia™ natural sweetener, pumpkin pie spice and salt. Add both oils and toss well to coat. Spread in a single layer on a parchment lined baking sheet. Bake until toasted, about 10 minutes. Stir in almonds and continue to bake until the nuts are toasted and the granola is dry, about 10 more minutes.
• 2. Remove from the oven, stir in the apricots, dates, and figs or raisins. Cool on the baking sheet. Serve over yogurt as desired. Store granola in a sealed container for up to 2 weeks.
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