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.
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 one a try.
What Ingredients are in Fruit and Nut Granola?
- Old-fashioned oats
- Seeds and nuts – sunflower seeds, sliced almonds, pumpkin seeds, pistachios
- Wheat germ
- Honey
- Dark brown sugar
- Unsalted butter
- Maple syrup
- Vegetable oil
- Vanilla extract
- Almond extract
- Salt
- Dried fruit – blueberries, cherries, raisins, cranberries
How to Make Fruit and Nut Granola
- 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.
- 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.
- Transfer the oat/nut mixture to a large bowl. Add the liquid mixture and dried fruit and toss until everything is coated.
- 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.
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.
Other Granola Recipes
Fruit and Nut Granola
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
- 1/2 cup honey
- 1/3 cup dark brown sugar
- 1/4 cup unsalted butter
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 tbsp vanilla extract
- 3/4 tsp almond extract
- 1/2 tsp 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.
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