In this chewy fruit and nut granola, thick cut oats, pecans, almonds and dried cherries are tossed and baked in a honey, maple and vanilla buttery syrup.
Truth: It has always irked me that I got very little nuts in my bagged granola.
Like why so stingy? The best thing about making your own granola is that you can add all the fruit and nuts you want.
As you can probably tell, I’m super excited to tell you about this granola. I know, how can granola be exciting? It really can’t be, but this chewy fruit and nut granola isn’t just any granola. It’s packed with dried fruit, TWO kinds of nuts and wholesome oat goodness enveloped in a honey-maple-vanilla hug.
I made this recipe out of necessity. I was literally going through a bag of Bear Naked fruit and nut granola A WEEK! It’s kind of embarrassing to admit. But we’re friends right? Plus it can’t be any more embarrassing then when I admitted to how I finished off those sweet potatoes and while at a restaurant too! I cringe.
Obviously I couldn’t justify a bag of granola a week addiction, and when I started to make special trips to Target just for granola I knew I had a problem. I mean, who goes to Target and only gets granola? I’ll tell you… NO ONE. So with that thought in mind, I set off to make my own version.
To Make This Fruit and Nut Granola You Will Need:
- old fashioned rolled oats (I use Bob’s Red Mill extra-thick cut oats)
- wheat germ
- fine salt, more or less to taste
- almonds, coarsely chopped
- pecan halves, coarsely chopped
- dried cherries
- unsalted butter
- pure maple syrup
- pure vanilla extract
- an egg white -optional
In a large bowl, measure and add 2 and 1/2 cups of old fashioned rolled oats (I use Bob’s Red Mill extra thick cut oats – not sponsored), 1/4 cup of wheat germ, 1/4 teaspoon of kosher salt, 1/3 cup each chopped almonds, pecans and 1/2 cup dried cherries.
Stir to combine and then move on to the sweet stuff, which is the best part in my opinion.
Next, in to a small saucepan, add 4 tablespoons (half a stick) of unsalted butter and pour in 1/4 cup each of pure maple syrup and honey and 1/2 teaspoon vanilla extract.
Once the butter has melted, remove off of the heat and pour the butter mixture into the bowl of oats, fruits and nuts.
Then stir to coat.
Next, spoon the granola out onto rimmed metal baking pan lined with parchment OR sprayed with non-stick spray.
Then spread it out in an even layer and bake in a preheated 350° oven for 10 minutes.
Next, remove the pan and gently stir the granola. Then spread it back out on the pan and bake for an additional 5 minutes.
After the granola has baked for 15 minutes, pull it out and give it a toss. If you’re like me and like your granola with clusters, well this is what you do. Grab an egg and separate the yolk from the whites and whisk those whites until frothy.
Next, pour it onto the warm granola.
Toss the granola in the frothy egg whites, spread it back out one more time and bake for 5 to 7 more minutes. Even if you’re skipping the egg white, you’ll still want to bake it for the additional time.
Whether you opt in or out of the egg white, when you pull the granola out of the oven it will still a bit soft. Allowing it to completely cool or almost completely and then toss it around or crumble it into chewy chunky clusters. Store the granola in an airtight container for a couple of weeks.
Serve your granola however you like it. I love it kefir yogurt an fresh berries. It’s like dessert for breakfast.
The breakfast (or snack!) of champions. Get your spoons ready.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!