Easy Dehydrated Fruit Snacks

Lily and Grandma make healthy and tasty dehydrated fruit snacks in the latest episode of Lily-Rose: Kindergarten Cook! Kids love to make these (and eat them!)

Dehydrated Fruit Snacks


8 ripe bananas

3 apples

4 small seedless oranges or clementines


Peel bananas and slice into ¼” slices.  Lay slices in a single layer on a food dehydrator tray.

Thoroughly wash and dry apples.  Cut in half and remove seeds, stem and stamen.  Using a mandoline, slice the apple into ⅛“ slices and lay slices in a single layer on a food dehydrator tray.

Thoroughly wash and dry oranges.  Using a sharp knife, cut into ¼ “ slices. Lay slices in a single layer on a food dehydrator tray.

Place trays into food dehydrator and set the heat at 130℉.  Allow to dry until they have reached the desired level of dryness, either chewy or crunchy, 6-12 hours.


10 servings, 130 calories per serving

Hack: Drying time varies depending on the water content of the fruit, thickness of the slices and the efficiency of the dehydrator itself but, in general, the time required will be between 6 and 12 hours.

Hack: Store dried fruit in an airtight plastic or glass container.  Dried fruit should not be stored in or come into contact with metal.  If a condensation forms inside the storage container, it indicates that the fruit is not dry enough and should be returned to the dehydrator for further processing.

Hack:  Most dried fruit can be stored for up to a year but temperatures above 60℉ or a higher level of retained water will deteriorate that time frame. They can be stored in the refrigerator or freezer to protect it from higher temperatures.  Any fruit that begins to darken after a period of storage, develops an unpleasant odor or loses its flavor should be discarded.

Hack:  Many fruits (such as apples and bananas) tend to brown when they’re dehydrated.  This doesn’t affect the taste, nutrition or food safety of them but if you prefer your snacks to remain closer to their natural color (or perhaps another color altogether!) click here to learn different methods to achieve this.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!


Homemade Fruit Nut Granola

My favorite way to eat this homemade fruit nut granola is stirred into Greek yogurt with a little honey and vanilla! It’s a great way to start my day!

Homemade Fruit Nut Granola

Homemade Fruit Nut Granola

Course Breakfast, Snack
Servings 0.5 cup
Calories 235 kcal


  • 4 cups 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
  • cup dried cherries
  • cup dried 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.
  • In a separate bowl, whisk olive oil, honey and vanilla until smooth.
  • Add olive oil mixture to oats.  Mix until well incorporated and all nuts and oats are coated.  Spread evenly on the lined baking sheet.
  • Bake in the oven for 10 minutes.  Remove from the oven and use a spatula to flip the granola in sections.  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.
  • Hack:  Granola is incredibly versatile.  Feel free to use whatever nuts or seeds you have on hand.  The same goes for dried fruit.  Alternative sweeteners such as maple syrup or applesauce can also be used.  Go crazy!
Keyword almonds, cereal, cherries, dates, dried fruit, granola, graula, healthy, muesli, nuts, oatmeal, pecans, rolled oats, vegetarian

Did you know?   Oats are a great way to start your day.  They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health.  Check out the facts here!

Suggestion: 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.

Homemade Dried Fig Chutney

Dried fig chutney is thick, flavorful and spicy jam that’s mildly sweet. It’s great on crackers for snack time or as a saucy side to your favorite meal!

Dried Fig Chutney

Dried Fig Chutney

Course side, Snack
Cuisine Indian
Servings 2 tbsp
Calories 60 kcal


  • ½ lb dried figs (14 figs, two cups chopped)
  • 2 cups water
  • ½ onion, chopped (about 1 cup)
  • ½ cup raisins
  • 1 clove garlic, minced (1 tsp)
  • ½ cup apple cider vinegar
  • ¼ tsp salt
  • ½ tsp allspice
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp dried ginger
  • ½ tsp chili powder
  • ½ cup brown sugar


  • Remove any hard stems from figs and roughly chop. Place them in a medium saucepan with water. Cover and bring to boil.
  • Remove from heat and allow to sit for 15-20 or until tender. Drain the figs and return to the pan.
  • Add the onion, raisins, garlic, vinegar and spices to the pan. Return to the stovetop and bring to a boil.
  • Turn heat down to medium-low and simmer until onions and raisins are tender and all liquid is absorbed, 25-30 minutes.
  • Add brown sugar, turn heat to medium-high and simmer, stirring constantly, until liquid from melted brown sugar is absorbed, about 5 minutes.
  • Hack: Cover chutney tightly and store in the refrigerator for up to 2 months.
Keyword afternoon tea, chutney, cracker spread, dried figs, Indian cuisine, Indian food, jam, jelly, pickle, preserve, puree, relish, spread

Did you know?  Figs, whether fresh or dried, are a nutritional powerhouse!

Suggestion: Use this chutney in grilled cheese sandwiches or stuffed chicken breast!


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