Homemade Fruit Nut Granola

 

Homemade Fruit Nut Granola

 

4 cup old-fashioned rolled oats

1 cup pecan halves

½ cup sliced almonds

¾ tsp salt

¾ tsp cinnamon

½ cup olive oil

½ cup honey

1 tsp vanilla extract

⅓ cup dried cherries

⅓ cup chopped dates

 

Preheat the oven to 350℉.  Line a 15”x10” rimmed baking sheet with parchment paper.

In a large bowl, mix oats, nuts and salt and cinnamon until well blended.

Add olive oil, honey and vanilla to oats.  Mix until well incorporated and all nuts and oats are coated.  Spread evenly on a lined baking sheet.

Bake in the oven for 10 minutes.  Remove from the oven and use a spatula to flip the granola.  Press granola down with the back of the spatula to make it more cohesive.  Return to the oven and bake until golden brown (10-12 minutes).  Don’t worry if it doesn’t seem crunchy enough at this point.  It will continue to crisp up as it cools.

Remove from the oven and immediately sprinkle cherries and dates evenly over the top.  Use the back of the spatula to gently press the fruit down.

Allow to rest undisturbed until completely cool then crumble or break into pieces.

Store in a tightly sealed container at room temperature for up to 2 weeks or freeze for up to 3 months.

 

Serving size: ½ cup, 235 calories per serving

Hack:  Granola is incredibly versatile.  Feel free to use whatever nuts or seeds you have on hand.  The same goes for the dried fruit.  Alternative sweeteners such as maple syrup or applesauce can also be used.  Go crazy!

Hack:  Serve this in a bowl with milk for a fast and easy meal any time of day!  It can also be used to make a yogurt granola cup or in overnight oats.

 

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8 Replies to “Homemade Fruit Nut Granola”

  1. Wow what a simple but effective recipe.  I personally don’t eat much granola lately but have been meaning to start.  It’s a good brain food for me.  I never thought to bake it with other ingredients, especially not in olive oil.  I would’ve thought that would lead to clash between the olive oil and sweet flavors of the granola.  I’ll be sure to give it a try!

    1. Granola is a healthy and filling breakfast so I try to keep some around all the time.  It has a relatively long shelf life…it lasts at room temperature for about 2 weeks.  You can also freeze it if it’s tightly wrapped.  If you think this recipe will make too much for you to consume, you could certainly cut the recipe in half!

  2. I find the store bought granola to be too sweet for my taste so I want to make my own and here I am at your site Cynthia. I have to say that it doesn’t sound like it is that hard to make and all the ingredients I have most of them already. Thanks for sharing the recipe and the shelf life. Will try it out on my day off. 

    1. I agree with you about the sweetness of store-bought brands.  The beauty of this type of recipe is that you can use whatever you have on hand in regard to nuts, seeds, dried fruit and sweetener.  I hope you enjoy it!

  3. Hello, Cynthia, thank you so much for this delicious recipe. I will try this. I love to have my crunchie fruits at 11 O clock when I finished my 20 hours fast. To start with a healthy breakfast is important for me. I cannot hang around with low energy. Now I finely can make my own homemade Fruit, nut granola. Thank you so much
    I shared it of course. Monique

  4. I was wondering what made homemade granola stick together. And I think it has to do with the process of sugar caramelizing. When this happens, it causes the ingredients to stick together and eventually form those oh-so-desirable clusters.
    I would advise to not stir when cooking because it breaks up the clusters. So please leave it alone. And even after it’s cooked, let it cool on the baking sheet undisturbed.

    1. I carefully flip the granola once (in as large portions as possible) during baking to avoid over-browning the bottom but I agree that the less the granola is disturbed, the better it “clusters’!  Thank you for the great advice!

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