Prep 20 mins
Cook 40 mins
This recipe will probably not rate as "low fat" because of all the nuts, but they're a healthy source of fat. In an effort to reduce the unhealthy fat, there is a minimal amount of butter in the entire recipe. It makes for a dry granola which is especially good for topping yogurt or as the topping for a fruit "cobbler". Feel free to swap out different fruits and nuts to suit your tastes. Enjoy!
- 4 cups old fashioned oats
- 1⁄3 cup almonds, coarsely chopped
- 1⁄3 cup walnuts, coarsely chopped
- 1⁄3 cup pecans, coarsely chopped
- 1⁄4 cup pumpkin seeds (roasted and unsalted)
- 1⁄4 cup peanuts, coarsely chopped (roasted and unsalted)
- 1⁄2 cup flaked coconut
- 2 tablespoons cinnamon
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 1⁄2 cup honey
- 1⁄3 cup golden raisin
- 1⁄3 cup dried apricot
- 1⁄3 cup dried cherries
- 1⁄3 cup dried cranberries
- Preheat oven to 300 F.
- Combine oats through salt in a large bowl, mixing well. Melt butter and stir into honey in a small bowl. Pour honey/butter mixture over oat mixture and stir until evenly moistened. (You need a big sturdy wooden spoon or your hands.).
- Pour the granola onto two large baking sheets lined w/parchment paper and bake until cereal is evenly toasted, about 30-40 min total. Halfway through, give granola a good stir and return to oven until sufficiently golden brown.
- Once granola has cooled, stir in dried fruit. Store in an airtight container at room temperature.
This is so easy to make and much cheaper than the $7.00 bags at the natural food store. I used buckwheat honey, which has a strong flavor, and instead of raisins, I subbed chopped dates. I also threw in a handful of candied ginger bits. Will be making this often and will try other spice and fruit-nut combos. Made for Spring 2013 paC.
I'm not a fan of granola because usually it contains way too much sugar, but this one is great! I used virgin coconut oil inistead of butter and cashews instead of the peanuts. Thanks for posting a keeper!
Made for Chef Alphabet Soup.