Homemade Granola with Nuts and Dried Fruit
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.
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
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1
Preheat oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
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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.
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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.
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4
Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
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5
Spread the mixture evenly onto the prepared baking sheet.
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6
Bake for 25-30 minutes, stirring every 10 minutes, until the granola is golden brown.
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7
Remove from the oven and let cool completely on the baking sheet. The granola will crisp up as it cools.
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8
Once completely cooled, add 1 cup chopped if large dried fruit (cranberries, cherries, raisins, apricots) and toss to combine.
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9
Store in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 3 months.