Fruit and Nut Granola
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Prep Time: 10 mins | Cook Time: 34-38 mins | Serves: 15
Ingredients
4 oz (1 stick) unsalted butter
2 Tbsp honey
4 Tbsp maple syrup
½ c brown sugar
2 Tbsp orange juice
2½ c rolled oats
2½ c Rice Krispies cereal
½ c sliced almonds
¼ c unsalted sunflower seeds
⅓ c dried cranberries
⅓ c golden raisins
⅓ c raisins
½ c dried apricots, chopped
Directions
Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
Add butter, honey, maple syrup, brown sugar and orange juice to small saucepan. Simmer on low heat until reduced to a syrup (about 15 mins).
Place oats, Rice Krispies, almonds, and sunflower seeds in large mixing bowl and stir until combined. Pour reduced syrup over cereal mixture and gently stir until cereal is well coated.
Pour cereal mixture onto 2 large baking sheets and spread into even layers (no more than ½ inch thick).
Place one baking sheet into the oven and bake for 9 minutes. Remove baking sheet from oven, toss granola mixture, spread back into an even layer and set aside. Place 2nd baking sheet into oven and bake for 9 minutes, remove, toss, spread and set aside. Place 1st baking sheet back into the oven and bake another 5 minutes before removing, tossing, and spreading; repeat same process with 2nd baking sheet. Repeat process for 3rd time, baking for 3-5 minutes, or until granola mixture is golden brown.
Once removed from the oven for the final time, top each baking sheet of granola with half of the dried fruit mixture, pressing down gently to help the fruit stick to the warm granola. Set aside to cool.
Once granola is completely cooled, place into airtight containers to store.
Notes
Baking times will vary depending on your oven. Keep a close eye on the granola during each baking cycle to avoid burning.
Have fun with different flavor combinations by swapping out the nuts, seeds, and dried fruits for some of these: 1) Dried apples, candied ginger, cinnamon, allspice, and cardamom; 2) almonds, pecans, and vanilla; 3) dried mango, dried pineapple, coconut flakes and flax seeds.
Adjust sweeteners as desired. Use less or more of honey, maple syrup, brown sugar or other sweeteners such as white sugar, agave, or corn syrup depending on your taste preference.
Use a neutral-flavored oil such as canola or vegetable oil for half or all of the butter to reduce the saturated fat content.
Enjoy with milk for a fiber-rich breakfast cereal or use atop a Greek yogurt and berry parfait.
Nutrition: (per 1/2 cup serving) Calories: 242 kcals | Total Fat: 10 g | Sat Fat: 4.5 g | Sodium: 47 mg | Carb: 37 g | Fiber: 3 g | Protein: 3.5 g.
In the Kitchen | May 2024 | Recipe inspired by Cindy Roberts.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org