INGREDIENTS
Always use rolled oats if you can. In some cases, I have substituted quick oats, but it just doesn’t have the same texture. Half-quick half-rolled isn’t too bad.
As for the nuts. I love the flexibility of this recipe. I use whatever nuts I have available. Sometimes I’ll substitute walnuts or pecans for the cashews. Sunflower seeds can be substituted for the pumpkin seeds, although I don’t like how they taste so I rarely use them. Plus, pumpkin seeds are really good for men! So I’ve been told. By a man.
The same goes for the fruit. Put in whatever sounds good. I use dried cranberries and raisins. In the past, I’ve also used dried papaya, pineapple, banana chips, dried apples, etc. However, some of these ingredients aren’t cheap. Do what works for your budget.
Once you’ve got everything together, combine in a medium or large bowl. Spread the mixture on a couple large, baking sheets. Use baking sheets that have side walls because you’ll need to be able to stir the granola from time to time.
Grease the pans with cooking spray or butter first if placing the granola directly on the metal surface. I don’t like greasing my pans because, because – so much work to clean up afterward. I use oven-grade parchment paper instead.
Bake in the oven at 300 degrees. Set the timer for 30 minutes. When it expires, stir the granola and switch up pan placement. Bake for another 30 minutes. Keep a close eye on it after this. Continue stirring and baking until the granola barely begins to turn golden brown. As soon as you notice the slightest color change, yank it out of the oven. You don’t want it turning color because it will affect the taste in a bad way.
Once the granola is out of the oven and cooled down, sample a bit of it and see how you like the taste.
There are a few different options for storage. You could store it in a gallon-size Ziploc bag. Mason jars would also work nicely and could be decorated and set out. I just went to Bed Bath & Beyond and bought a huge storage container to put mine in. I combined the granola with a bag or Rice Krispies, to make it go further. Store in a cool, dry place.
Tastes great with your favorite milk and chopped fresh fruit. Also tasty when mixed with yogurt or tossed over ice cream. Enjoy!
Healthy, hearty homemade granola with a nutty fruity flavor. Delicious! Serves: 6-10 Servings
Course: Breakfast
Cuisine: Vegan
Prep Time: 10 minutes
As for the nuts. I love the flexibility of this recipe. I use whatever nuts I have available. Sometimes I’ll substitute walnuts or pecans for the cashews. Sunflower seeds can be substituted for the pumpkin seeds, although I don’t like how they taste so I rarely use them. Plus, pumpkin seeds are really good for men! So I’ve been told. By a man.
The same goes for the fruit. Put in whatever sounds good. I use dried cranberries and raisins. In the past, I’ve also used dried papaya, pineapple, banana chips, dried apples, etc. However, some of these ingredients aren’t cheap. Do what works for your budget.
STEP-BY-STEP DIRECTIONS
Once you’ve got everything together, combine in a medium or large bowl. Spread the mixture on a couple large, baking sheets. Use baking sheets that have side walls because you’ll need to be able to stir the granola from time to time.
Grease the pans with cooking spray or butter first if placing the granola directly on the metal surface. I don’t like greasing my pans because, because – so much work to clean up afterward. I use oven-grade parchment paper instead.
Bake in the oven at 300 degrees. Set the timer for 30 minutes. When it expires, stir the granola and switch up pan placement. Bake for another 30 minutes. Keep a close eye on it after this. Continue stirring and baking until the granola barely begins to turn golden brown. As soon as you notice the slightest color change, yank it out of the oven. You don’t want it turning color because it will affect the taste in a bad way.
Once the granola is out of the oven and cooled down, sample a bit of it and see how you like the taste.
There are a few different options for storage. You could store it in a gallon-size Ziploc bag. Mason jars would also work nicely and could be decorated and set out. I just went to Bed Bath & Beyond and bought a huge storage container to put mine in. I combined the granola with a bag or Rice Krispies, to make it go further. Store in a cool, dry place.
Tastes great with your favorite milk and chopped fresh fruit. Also tasty when mixed with yogurt or tossed over ice cream. Enjoy!
Homemade Fruit and Nut Granola
Healthy, hearty homemade granola with a nutty fruity flavor. Delicious! Serves: 6-10 Servings
Course: Breakfast
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 1.5 hours
INGREDIENTS
6 cups rolled oats
1 cup Sliced Almonds
1 cup chopped cashews
1/2 cup pumpkin seeds
1/3 cup flax seed
2 teaspoons cinnamon
1 teaspoon Salt
1/4 cup sugar, packed
1/4 cup corn oil
1/4 cup maple syrup
2 teaspoons vanilla
2 cups Water
2 cups dried fruit
INSTRUCTIONS
I love this recipe because it's versatile. Substitutions are no big deal. I've done half rolled oats and half quick oats. I've done all quick oats. I've replaced cashews with walnuts. There is a huge amount of room for creativity. Dried cranberries, raisins or apples work great for fruit but pick what sounds good to you. Mix everything together in a large bowl.
Select two large baking sheets with sides. Cover with oven-safe parchment paper or grease with butter or cooking spray. Spread a thin layer of the granola mixture across them.
Bake at 300 degrees for one to one and a half hours. Check every thirty minutes and stir the mixture. Rotate the placement of the sheets in the oven to help the granola bake evenly. If the granola begins to turn slightly brown, take it out immediately and let cool. Avoid browning. It doesn't taste as good.
Serve warm or cool. Mix with yogurt or ice cream for a tasty summer snack. Mix with Rice Krispies or other cheap cereal to make it go further. Store in dry, cool area. Large storage container.
INGREDIENTS
6 cups rolled oats
1 cup Sliced Almonds
1 cup chopped cashews
1/2 cup pumpkin seeds
1/3 cup flax seed
2 teaspoons cinnamon
1 teaspoon Salt
1/4 cup sugar, packed
1/4 cup corn oil
1/4 cup maple syrup
2 teaspoons vanilla
2 cups Water
2 cups dried fruit
INSTRUCTIONS
I love this recipe because it's versatile. Substitutions are no big deal. I've done half rolled oats and half quick oats. I've done all quick oats. I've replaced cashews with walnuts. There is a huge amount of room for creativity. Dried cranberries, raisins or apples work great for fruit but pick what sounds good to you. Mix everything together in a large bowl.
Select two large baking sheets with sides. Cover with oven-safe parchment paper or grease with butter or cooking spray. Spread a thin layer of the granola mixture across them.
Bake at 300 degrees for one to one and a half hours. Check every thirty minutes and stir the mixture. Rotate the placement of the sheets in the oven to help the granola bake evenly. If the granola begins to turn slightly brown, take it out immediately and let cool. Avoid browning. It doesn't taste as good.
Serve warm or cool. Mix with yogurt or ice cream for a tasty summer snack. Mix with Rice Krispies or other cheap cereal to make it go further. Store in dry, cool area. Large storage container.
Home Made Fruit and Nut Granola
Reviewed by Samantha Jayne Frost
on
January 28, 2019
Rating:
Reviewed by Samantha Jayne Frost
on
January 28, 2019
Rating:
