Fruit Granola
Submitted by cklay
Crunchy clusters of toasted oats, nuts, and seeds glazed with honey, then tossed with chewy dried fruit for a homemade granola that beats any store-bought version.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minSkip the overpriced bags of granola with mystery ingredients and make your own in less than 30 minutes.
This recipe lets you customize everything: swap in your favorite nuts, add coconut flakes, or go heavy on the apricots if that’s your jam.
The secret is baking just until the edges turn golden, then letting it cool completely so those satisfying clusters form.
Chef Tips
- Stir frequently during baking to prevent burning on the edges
- Don’t add the dried fruit until after baking or it’ll turn tough and chewy
- Let it cool completely in the pan before stirring to get those clumps everyone loves
- Store in an airtight container for up to 2 weeks
- Double the batch and keep extra in the freezer for up to 3 months
Variations
- Chocolate Lover: Add ½ cup dark chocolate chips after cooling
- Tropical: Use macadamia nuts and add dried pineapple and coconut flakes
- Maple Pecan: Swap honey for maple syrup and use only pecans
Ingredients
Directions
Preheat oven to 400 deg.
Blend oats, wheat flakes, sunflower seed, nuts (almonds, walnuts, pecans or combination), sesame seed, oil and honey in large bowl.
Transfer to large roasting pan, spreading evenly.
Bake until lightly browned at edges, stirring occasionally, about 15 minutes.
Let cool completely.
Stir in fruit. Store in airtight container.
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