The recipe below is merely a guide. Use whatever nuts or dried fruit you like or have on hand. Use coconut and dried mango for a tropical feel, or walnuts, dried apples, and maple syrup (instead of the honey) for a autumn in New England version.
I never could figure out how to get the dried fruit in homemade granola from getting burnt and chewy. Apparently I’m not much for following directions, because while doing research for this recipe I started reading several others and discovered most recipes have you add the fruit after baking. I guess I could’ve figured that out a long time ago, had I actually read the instructions. Sigh.Print
Cranberry-Almond Granola Recipe
Dried cranberries, toasted almonds, toasted pecans, and sesame make an incredibly delicious granola recipe. Dairy and gluten free!
Adapted from CHOW.com
- Yield: 7 Cups 1x
- 3 cups old-fashioned oats
- 1 cup coarsley chopped almonds
- 3/4 cup coarsley chopped pecans
- 1/4 cup sesame seeds
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups dried cranberries
- 1/2 cup golden raisins
- Heat oven to 300°F. Combine oats, almonds, pecans, sesame seeds, brown sugar, cinnamon, and salt in a large bowl. In a small bowl combine honey, oil, and vanilla. Add oil mixture to oats and toss to coat. Use your hands to make sure everything is evenly moistened.
- Spread into a thin layer on a baking sheet. Bake, stirring halfway through, until brown and toasted, about 20-30 minutes.
- Remove from oven and let cool, stirring occasionally, granola will harden as it cools. Add dried fruits and toss to combine. Store in an airtight container for up to 1 month, or in the freezer for up to 3 months.