Homemade Granola with Nuts and Dried Fruit

Name: Homemade Granola with Nuts and Dried Fruit
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 4 cups old-fashioned rolled oats; 1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped; 1/2 cup mixed seeds (sunflower, pumpkin, flax); 1/2 cup unsweetened shredded coconut; 1/4 cup brown sugar, packed; 2 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup honey (or maple syrup for vegan option); 1/3 cup coconut oil, melted; 2 tsp vanilla extract; 1 cup dried fruit (cranberries, cherries, raisins, apricots), chopped if large

Crunchy, customizable granola filled with toasted oats, nuts, seeds, and dried fruit. This versatile breakfast staple is lightly sweetened with honey and brown sugar, and perfect for topping yogurt, eating with milk, or grabbing by the handful as a snack.

40 minEasyServes 10290 cal/serving

AmericanBreakfastOvenVegetarianDairy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

4 cups old-fashioned rolled oats
1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped
1/2 cup mixed seeds (sunflower, pumpkin, flax)
1/2 cup unsweetened shredded coconut
1/4 cup brown sugar, packed
2 tsp ground cinnamon
1/2 tsp salt
1/2 cup honey (or maple syrup for vegan option)
1/3 cup coconut oil, melted
2 tsp vanilla extract
1 cup dried fruit (cranberries, cherries, raisins, apricots), chopped if large

Instructions

1

Preheat oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
2

In a large bowl, combine 4 cups old-fashioned rolled oats, 1 cup roughly chopped mixed nuts (almonds, pecans, walnuts), 1/2 cup mixed seeds (sunflower, pumpkin, flax), 1/2 cup unsweetened shredded coconut, 1/4 cup packed brown sugar, 2 tsp ground cinnamon, and 1/2 tsp salt. Mix well.
3

In a separate small bowl, whisk together 1/2 cup honey (or maple syrup for vegan option), 1/3 cup melted coconut oil, and 2 tsp vanilla extract.
4

Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
5

Spread the mixture evenly onto the prepared baking sheet.
6

Bake for 25-30 minutes, stirring every 10 minutes, until the granola is golden brown.
7

Remove from the oven and let cool completely on the baking sheet. The granola will crisp up as it cools.
8

Once completely cooled, add 1 cup chopped if large dried fruit (cranberries, cherries, raisins, apricots) and toss to combine.
9

Store in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 3 months.

Questions

Can I make Homemade Granola with Nuts and Dried Fruit gluten-free?

Yes. The gluten in this entry is 4 cups old-fashioned rolled oats. Swap the oats for certified gluten-free oats. Everything else proceeds as written.

Can I make Homemade Granola with Nuts and Dried Fruit ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Homemade Granola with Nuts and Dried Fruit?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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