Recipe by QOU4LIFE
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!
Top Review by Outta Here
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.
- 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
Directions See How It's Made
- 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.