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    You Are Here: Home → Breakfast

    Fruit and Nut Granola

    November 3, 2019 | Updated May 29, 2020 by Ryan 2 Comments

    325 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    Loaded with four different types of fruits and nuts, this fruit and nut granola makes for a great healthy snack or breakfast! Great thing about this recipe is you can really use whatever type of nuts and fruits you want. You just keep the ratios the same.

    fruit and nut granola in glass bowl on white dish towel

    I always thought I liked granola until I met Lauren. Yes I like it and eat it almost every day for breakfast, but Lauren LOVES granola! She snacks on it constantly.

    So much so, at the end of the day she'll probably eat more of my special dark chocolate hazelnut granola than I do! I wondered where her love of granola came from, until recently.

    We were debating on making more of the dark chocolate hazelnut granola when I suggested we try something else to mix it up. She immediately mentioned her dad's fruit and nut granola he made growing up.

    She recalled him making it all the time while she snacked her way through it all. So she immediately reached out to him to see if he still had the recipe, which luckily was the case.

    I admit I normally like a little chocolate in my granola, but this healthy granola recipe is just packed with so much flavor with the different nuts and fruits. So if you're looking for a tasty, healthy snack I suggest giving this healthy granola a try.

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Can I Change the Nuts and Fruits You Used?
    • What Can I Make with Homemade Granola
    • How Long Does Homemade Granola Last?
    • Pro Tips/Recipe Notes
    • Other Granola Recipes
    • Fruit and Nut Granola
    overhead shot of fruit and nut granola in glass bowl

    Recipe Ingredients

    • Old-fashioned oats - only way to go for homemade granola.
    • Sunflower seeds, sliced almonds, pumpkin seeds, pistachios - adds protein, flavor and texture.
    • Wheat germ - adds nutrients.
    • Honey, dark brown sugar and maple syrup - sweetens the granola.
    • Unsalted butter and vegetable oil - adds fat.
    • Vanilla extract, almond extract and salt - enhances the flavor.
    • Blueberries, cherries, raisins, cranberries - adds tartness.

    Step-by-Step Instructions

    1. In a large baking sheet, mix together the oats, sunflower seeds, sliced almonds, pumpkin seeds, pistachios and wheat germ. Spread in an even layer. Bake at 350°F for 15 minutes, making sure to mix every 5 minutes.
    2. While the oats and nuts are in the oven, combine the honey, dark brown sugar, butter, maple syrup, vegetable oil, vanilla extract, almond extract and salt in a small saucepan over medium heat. Cook until the sugar is dissolved. Remove from heat.
    3. Transfer the oat/nut mixture to a large bowl. Add the liquid mixture and dried fruit and toss until everything is coated.
    4. Spray the same baking sheet with cooking spray. Add the granola mixture in an even layer and bake at 300°F for 35-40 minutes, tossing halfway through. Remove from oven and let cool completely. It will be soft at first, but harden as it cools. Do not toss anymore until cooled and then break into large clusters. You can store in an air-tight container for a week or freeze for 6 months.
    process shots of how to make fruit and nut granola

    Can I Change the Nuts and Fruits You Used?

    Yes. Just try to keep the ratios the same. But if you prefer walnuts or pecans as an example no problem. And honestly we use a different type of dried fruit or a combination of dried fruit every single time we make this healthy granola.

    What Can I Make with Homemade Granola

    The great thing about granola is you can use it in some many other dishes, whether it is the start or complementing it. Some options include:

    • Baked goods like pumpkin oatmeal muffins
    • Puddings like chocolate chia seed pudding
    • Gratins
    • Fruit crisps
    • Cookies
    • Bars
    • Trail mix

    How Long Does Homemade Granola Last?

    Although I doubt you’ll be able to keep the granola around this long as you’ll probably eat it all, you can keep granola in an air-tight container at room temperature for up to a month.

    Pro Tips/Recipe Notes

    • Fat is important for granola. If you don't use it, you will just have dry oats. This recipe uses coconut oil but feel free to use vegetable or canola oil.
    • Do not substitute quick cooking oats for the old-fashioned oats which this recipe calls for. If you use quick cooking oats, the cook time will be different and the texture won't be the same. Old-fashioned oats are the best for granola.
    • Press down the granola before you and after you bake it. This helps with the formation of clumps.
    • Do not wait until the granola is really browned when pulling out of the oven. It should just be starting to brown when you pull it out. Always err on the underdone side as the granola will continue to cook and harden as it cools.
    fruit and nut granola in glass bowl

    Other Granola Recipes

    • Pumpkin Spice Granola
    • Dark Chocolate Hazelnut Granola
    • Chocolate Chip Granola

    If you’ve tried this fruit and nut granola or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    fruit and nut granola in glass bowl
    Print Recipe
    5 from 4 votes

    Fruit and Nut Granola

    Loaded with four different types of fruits and nuts, this granola makes for a great healthy snack or breakfast.
    Prep Time10 mins
    Cook Time55 mins
    Total Time1 hr 5 mins
    Course: Breakfast
    Cuisine: American
    Servings: 24
    Calories: 574kcal
    Author: Ryan Beck

    Ingredients

    • 4 cups old-fashioned oats
    • 1 cup raw sunflower seeds
    • 1 cup sliced almonds
    • 1 cup wheat germ
    • 1 cup pumpkin seeds
    • 1 cup pistachios
    • ½ cup honey
    • ⅓ cup dark brown sugar
    • ¼ cup unsalted butter
    • ¼ cup maple syrup
    • ¼ cup vegetable oil
    • 1 tablespoon vanilla extract
    • ¾ teaspoon almond extract
    • ½ teaspoon kosher salt
    • 12 oz dried fruit, chopped (blueberries, cherries, raisins, cranberries, etc...)

    Instructions

    • Preheat oven to 350°F. Spread oats, sunflower seeds, almonds, wheat germ, pumpkin seeds and pistachios onto a large sheet pan. Place in oven and toast for 15 minutes, stirring every 5 minutes. Remove from oven and reduce heat to 300°F.
    • In the meantime, combine honey, brown sugar, butter, maple syrup, vegetable oil, vanilla extract, almond extract and salt and place in a medium saucepan over medium heat, cooking until brown sugar is completely dissolved.
    • Combine the oat mixture, liquid mixture and dried fruit in a large bowl and stir until well combined. Spray baking sheet with cooking spray. Spread granola mixture onto baking sheet and bake for 35-40 minutes, stirring halfway through. 
    • Remove from oven and allow to cool completely. Break up chunks that have formed. Store in air-tight container for up to a week or freeze.

    Notes

    • Fat is important for granola. If you don't use it, you will just have dry oats. This recipe uses coconut oil but feel free to use vegetable or canola oil.
    • Do not substitute quick cooking oats for the old-fashioned oats which this recipe calls for. If you use quick cooking oats, the cook time will be different and the texture won't be the same. Old-fashioned oats are the best for granola.
    • Press down the granola before you and after you bake it. This helps with the formation of clumps.
    • Do not wait until the granola is really browned when pulling out of the oven. It should just be starting to brown when you pull it out. Always err on the underdone side as the granola will continue to cook and harden as it cools.

    Nutrition

    Serving: 0.5cup | Calories: 574kcal | Carbohydrates: 70g | Protein: 24g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 299mg | Potassium: 473mg | Fiber: 8g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 0mg | Calcium: 90mg | Iron: 5.9mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      November 04, 2019 at 7:48 pm

      5 stars
      Looks good

      Reply

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