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 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 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 anytime of day!  It can also be stirred into plain yogurt (sweetened with a touch of honey and vanilla) or in overnight oats.

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4 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!

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