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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 healthy granola a try.
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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
- 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.
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.
Other Granola Recipes
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
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.
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.
Looks good