Fruit and Nut Granola

The recipe changes according to what I have in my cupboard and I constantly change up the nuts, fruits and spices. Lately I’ve been adding a couple of beaten egg whites to the oat mixture before baking- its gives nicer clusters and a little protein boost. Instead of canola oil try coconut oil- or even a light tasting olive oil. I’ve been doubling up the shredded coconut and adding raw unsalted pepitas, too.

From Amy’s Table: Food for Family and Friends

Makes 10 cups

Prep time: 15 minutes

Bake time: 20 minutes

Make ahead: Keeps for a couple weeks in a large airtight canister.

Note: Now I add 1-2 well beaten frothy egg whites to the mixture at the end before it goes in the oven .

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)

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.

Oatmeal cookie variation:

Use all walnuts

Add all brown sugar- no honey- to equal 1 cup

Delete pumpkin pie spice- use 1 ½ tablespoons cinnamon

Add  equal parts chopped dried apples, raisins and dried cranberries - to equal 2 cups