Roses Light Nut And Dried Fruit Granola Recipes

ROSE'S LIGHT NUT AND DRIED FRUIT GRANOLA

Steps:

• Preheat the oven to 300 F. Line a baking sheet with aluminum foil and spray with vegetable oil.
• Combine the oats, flour, sugar, cinnamon, ginger, oil, orange juice, maple syrup and nuts in a mixing bowl; mix thoroughly. Place on the prepared baking sheet and bake for 35 minutes, tossing once to prevent burning.
• Add the dried fruit. Serve immediately or store in an airtight container.

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.

ROSE'S LIGHT NUT AND DRIED FRUIT GRANOLA

Steps:

• Preheat oven to 300°F Line a baking sheet with aluminum foil and spray with vegetable spray.
• Combine the oats, flour, sugar, cinnamon, ginger, oil, orange juice, maple syrup and nuts in a mixing bowl. Place on the prepared baking sheet and bake for 35 minutes, tossing once to prevent burning. Add the dried fruit.
• Store in airtight containers for up to 1 month.

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.