Fruit and Nut Granola
This American breakfast or brunch granola combines jumbo oats with almonds, pine nuts and puffed rice. The mixture is coated in a honey and maple syrup glaze, then baked until golden and crisp. It is finished with a generous mix of dried fruits and coconut shavings. Serve it with Greek yogurt and fresh raspberries for a wholesome start to the day. The recipe makes enough for 14 servings and stores well for up to 2 weeks.
Ingredients
- 1 tbsp vegetable oil
- 100ml clear honey
- 50ml maple syrup
- 500g jumbo rolled oats
- 100g flaked almond
- 50g pine nut
- 100g puffed rice
- 2 tbsp sesame seeds
- 50g each sultanas and raisins
- 85g each dried cranberries, dried cherries, chopped dried dates and chopped dried apricots
- 50g dried coconut shavings (find these at juliangraves.com and healthfood shops)
- Greek yogurt and raspberries, to serve
Method
- Set your oven to 160C/fan 140C/gas 3. Warm the oil, honey and maple syrup in a saucepan. In a large bowl, combine the oats, flaked almonds, pine nuts, puffed rice and sesame seeds. Pour the warmed honey mixture over the dry ingredients and stir thoroughly to coat. Transfer the mix to a large baking tray and bake for 15 mins until golden and crisp.
- Remove the tray from the oven and allow the granola to cool. Break apart any large clusters. Stir through the mixed dried fruit and coconut shavings. Serve portions with Greek yogurt and fresh raspberries. Any leftover granola can be kept in an airtight jar for up to 2 weeks.
Nutrition (per serving)
Calories374 kcal
Fat13 g
Saturates3 g
Carbs62 g
Sugars31 g
Fibre5 g
Protein8 g
Sodium68 mg
Recipe details
Skill levelEasy
CategoryBreakfast
Cuisineamerican
