Fruit and Nut Granola

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

I like granola just as well as an afternoon pick-me-up as I do for a day-starting breakfast. This recipe, from Amy’s Table: Food for Family and Friends, changes according to what I have in my cupboard. I constantly change up the nuts, fruits and spices. I love it with dried blueberries and sliced almonds with just a hint of cinnamon.

The beauty of this recipe is that it makes 10 cups and stores beautifully. Whip up a batch to ensure you start your day right all week long.I like to serve this with vanilla soymilk. Make a granola parfait by layering granola, yogurt and chopped fresh fruit in a parfait or wine glass.


Preheat oven to 325°F.

In a large bowl, mix the oats, shredded coconut, nuts and flax seed. In another bowl, whisk together the oil, honey, brown sugar, almond and vanilla extracts, pumpkin pie spice and salt. Toss with the oat mixture; mix thoroughly. Divide mixture between 2 large rimmed baking sheets; spread in an even layer. Bake, stirring and tossing every 5 minutes, for 20 minutes or until golden brown. Cool completely. Transfer to a large mixing bowl; stir in the dried fruits. Store in an airtight container.

To Serve: Serve with milk, soymilk or yogurt and a sprinkling of brown sugar if desired.

Yield: 10 cups

What's Needed:


6 cups old-fashioned oats (not instant)
1 cup shredded unsweetened coconut
2 cups nuts (sliced almonds, chopped walnuts or pecans pieces)
¼ cup flax seed or wheat germ
½ cup canola oil
½ cup honey
½ cup brown sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon salt
2 cups dried fruit (chopped dates, raisins, golden raisins, cherries or cranberries)

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