New recipes

Luxury fruit and nut granola recipe

Luxury fruit and nut granola recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Breakfast
  • Granola

Walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won't be disappointed!

7 people made this

IngredientsServes: 20

  • 400g oats
  • 120g sliced almonds
  • 120g chopped walnuts
  • 120g chopped pecans
  • 145g sesame seeds
  • 100g wheatgerm
  • 185g grated coconut or desiccated coconut
  • 145g sunflower seeds
  • 235ml rapeseed or vegetable oil
  • 350ml runny honey
  • 165g raisins
  • 120g dried cranberries

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat the oven to 165 C / Gas mark 3.
  2. Stir together oats, almonds, walnuts, pecans, sesame seeds, wheatgerm, coconut and sunflower seeds in a large bowl. In a small pan over medium heat, stir together oil and honey; cook and stir until blended. Pour over oat mixture and stir to coat evenly. Spread out in an even layer on two baking trays.
  3. Bake in the preheated oven until oats and nuts are toasted, about 20 minutes. Immediately after it comes out of the oven, stir in raisins and dried cranberries. Let stand until cooled and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks.

Cook's note

Instead of warming oil and honey on the hob, place in a large glass measuring cup and heat in the microwave for 2 minutes and 30 seconds.

Recently viewed

Reviews & ratingsAverage global rating:(154)

Reviews in English (124)

by SARAHW97

I tried this one twice. The first version I followed almost exactly the recipe, though substituting some of the nuts for other nuts but keeping the qty the same, and adding some kosher salt and maple syrup as suggested.. The result was VERY oily and not a lot of flavor. So.. second time around I made the following changes:increase oats to 6 cupsreduce oil to 1/2 cupused 1 c honey, about 1/3 c maple syrup, and about 4 TBS brown sugar, and a splash of apple cider...I also added cinnamon and salt to the honey/oil mix. YUMMY!I also used some hazelnuts, pepitas, dried cherries, flax seeds, and threw in some whole almonds too. The result of this batch is much better. The apple cider makes it smell great too. Way less greasy, and still was able to make clumps (press down into the pan after adding fruit.. once cool break into clumps). I am making this for xmas gifts.. so I added a few white chocolate chips to each bag after it was cooled also. Great recipe, it is very forgiving so go ahead and experiment!-16 Dec 2007

by J.P.

First of all, THANK YOU Veronica for this amazing recipe. I just made a 10x recipe and am giving it away as Christmas gifts. I have a few comments that may be of interest to others. (#1) as others have noted this is a forgiving recipe and you can tweak as desired. Personally I like it with an additional 1c oats, and only 1/2 cup of sesame seeds and 1/2 cup of sunflower seeds, and add 1/4 tsp salt. (#2) You can be make this into bars or very clumpy granola as follows. Bake the granola in a jelly roll or half sheet rimmed pan. After mixing in the dried fruit, cover with a clean kitchen towel and press down hard to flatten into bars. Once completely cool, you can then break into bars or crumple into chunky granola. Great for snacks. (#3) for a different taste this can be baked for up to 45 minutes. Be very sure to stir often after 20 minutes so it won't burn, but you will end up with a rich golden brown granola that is quite crisp. The recipe as written produces an excellent chewy granola...if you want it crisp just bake longer. Thanks again Veronica.-13 Dec 2007

by kelly

This granola is fantastic, I can't stop eating it!!! I added about 3 tsp cinnamon and 2 tsp of salt. The salt just brings out the flavors of all the nuts and the cinnamon spices it up just a bit. Thanks--I love it.-29 Dec 2005


They’re small enough to tuck a couple into your survival vest or pants and provide enough energy to see you through a day on the go.

Moms love them as you can stash them in children’s back-backs so when they are hungry after sport at school, or can’t get home on time they can tuck into one. Of course, with kids at home you may have to hide the survival stash otherwise every day may become an emergency – according to the kids – requiring one or two bars to ‘keep me alive’.

Granola bar ingredients. Photo by Jeanie Beales


More cookie / cracker copycats

Other recipes I’ve created in the past for the same reason as these Byron Bay cookie copycat recipe (ie because I love ’em but they’re expensive!)

Byron Bay Cookies Copycat White Chocolate Macadamia Nut Cookies – big, thick, buttery cookies loaded with white chocolate and macadamia nuts. Crisp with a tender melt-in-your-mouth texture, just like Byron Bay Cookies!

Muesli Cookies (Breakfast Cookies / Granola Cookies) – copycat of the thick, chunky, chewy muesli cookies sold in cafes across Australia. A healthy breakfast option because it’s like a bowl of oatmeal in cookie form – refined sugar free, low fat, gluten free, keeps you full for ages but it tastes like a sweet cookie!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


Recipe Summary

  • 2 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup white sugar
  • ¾ cup chopped walnuts
  • 1 cup raisins
  • 1 tablespoon orange zest
  • 1 egg
  • 1 cup milk
  • 2 tablespoons butter, melted

Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.

Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.

Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.


Pecan-pepita granola

It’s a coolish October morning. You’re invigorated by your morning run or yoga class -- and famished. At home, before dressing for work, you breathe in the heart-gladdening aroma of coffee and then, amazingly, something that’s even better: the seductive, toasty fragrance of roasted grains, seeds, nuts and spices.

Just-baked granola. It’s autumn comfort in a bowl -- and high-quality fuel to boot. And easy? Can you measure, stir and spread some stuff on a baking sheet? You’re golden.

There are some foods so elemental, so satisfying, that although they represent an ancient cooking idea, they’re reinvented in each era. The combination of toasted grains and nuts that we call granola (or “grainola” or “grunola” in some old cookbooks), a name that dates from the 1800s, is one.

But with each generation’s rediscovery, it seems this essentially homespun, wholesome food is burdened with unnecessary ingredients that mask its appeal.

Granola’s making a comeback -- again. Well-regarded restaurants, bitterly hip coffeehouses, luxury hotels and artisanal bakeries tout their often super-luxurious versions stuffed with whole nuts and exotic dried fruits. But the tendency is toward a richness achieved with lots of sweeteners and fats. Too much of either -- and it’s incredibly easy to step over the line -- flattens the flavors and textures of the cereals and seeds that are the heart and soul of a great granola.

Let’s get one thing straight: Great granola is not crumbled cookies. And in spite of the spin, whether the granola’s made by a coffeehouse staffer or a restaurant pastry chef, it’s invariably too sweet.

Cookbook recipes -- whether published in the bulk-grain-loving ‘70s, the go-with-oats ‘90s or Whole-Earth-meets-suburbia present -- are the same. They not only call for lots of butter and brown sugar but also require multiple stages of cooking so as not to scorch particular ingredients such as dried fruit.

A great granola has crunch, meltiness, warmth, savory, a bit of spice -- it’s all there, not weighed down by sticky or overwhelmed by sweet. There’s interplay: light, crisp oatmeal flakes and smoky, earthy bits of pecan in one mouthful. Or a chewy, mysteriously sweet tangle of coconut combined with the firm, toasty bite of slivered almond. You just need half a cup per serving it’s so filling, but that half a cup makes for a happy whirligig of flavors and textures.

Once you start experimenting with unsweetened granolas, you’ll find that because dried fruit is not soaked or softened, it comes across in this context like little nuggets of candy, adding only calories. Instead, wait till the granola’s in the bowl, then play the fragrance of toasted grains against fresh fruit -- seasonal or always-available tropical. It provides the exact, right note of cool, slightly acidic contrast, as does plain unsweetened yogurt.

Moving away from using dried fruit allows for an incredibly simple quick-cooking method. And there’s an easy rule of thumb for combining complementary flakes, seeds, nuts and meals -- it’s almost a “one from column A, one from column B” approach -- that helps you keep in mind how they play off one another and become so pleasing in concert. It’s a simple approach to making a small batch of granola so good that although it’ll keep for a few days, it may not be around even that long.

Once I figured out how to do it, I got hooked on making a batch of granola once or twice a week, mixing the dry ingredients the night before, then in the morning, simply tossing in the oil, juice, and/or flavorings and baking for the mere 15 or 20 minutes it takes.

For each batch, begin with rolled oats, the signature ingredient of granola. Next add a contrasting textural basic -- unsweetened coconut flakes, usually. Follow with smaller amounts of a meal of some kind -- wheat germ, nut meal, corn meal, ground flax -- and small seeds (sesame, sunflower, pine nuts) or chopped nuts. Add the showoff ingredients: large whole (or halved) nuts or seeds such as cashews, almonds or pumpkin seeds. Add a small amount of canola oil and a touch of liquid (such as prune juice or maple syrup).

Pecan-pepita granola is a wonderful basic granola that has a light, crunchy base of oatmeal, coconut and wheat germ that gains depth with the addition of pecans daintily spiced with cinnamon. Almond-cashew granola is a bit more luxurious and, depending on the kind of nut meal used, takes on almost creamy notes (with almond or hazelnut meal) or an intriguingly bitter crunch (with flaxseed meal).

And if you’re an inhabitant of the savory breakfast universe, whether your favorites are miso soup and pickles, leftover pizza or rice and beans, try the savory granola recipe. Spiced with cumin and mustard seeds, it’s also great with yogurt -- for lunch or an afternoon snack, maybe, after a trip to the gym.

Once you’ve measured in your chosen ingredients, just toss to combine and coat, then spread the mixture on a baking sheet and bake (now’s the time to grab a shower or check your e-mail). When the granola’s golden brown, pull it from the oven and allow it to cool (say for about the time it takes to read the funnies and the op-ed pages). One spoonful will take the edge right off your day.


I am very much a creature of habit when it comes to breakfast choices. For the majority of the year, I will happily tuck into a large bowl of porridge (oatmeal to some) as my preferred breakfast fare. However, when the morning temperatures start to climb in the middle of summer, not even I can face a hot bowl of porridge. Enter this crunchy granola recipe. Easy to make, and delicious for breakfast with fresh fruit and yoghurt.

Now I know that it is very easy to purchase pre-made granola, so I bet you are wondering why on earth you should bother making your own. Let me give you three very good reasons why you want to make my crunchy granola recipe over buying a box of granola from a shop:

  1. Cost: If you have ever bought granola, you know just how expensive it can be. And the more “luxury” ingredients it contains, the higher the cost. Make your own with as many of those luxury ingredients as you like, and I can pretty much guarantee it will still be cheaper than any commercial luxury brand.
  2. Ability to design your own: Do you ever find yourself standing in front of the granola section at the supermarket, trying to decide between two varieties because both contain ingredients you don’t really care for. Making your own eliminates this problem completely. Just don’t add ingredients you don’t like into your crunchy granola recipe. By making your own, you also have control over the level of sweetness of the granola, and are able to cater for individual family allergies.
  3. Taste: I’ve eaten many different varieties of commercial granola. None of them have tasted as good as my homemade versions.

* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Ingredient Substitutions for My Crunchy Granola Recipe.

This is the basic template I use for all my granola recipes, and I just change up the ingredients according to what I have on hand at the time. As long as you keep the total quantities the same, feel free to play with the recipe to make it your own. Try the following:

  1. Use other flaked grains in place of some, or all, of the rolled oats. Rolled barley, spelt, rye or wheat would all work well here.
  2. Mix up the nuts. Try almonds, macadamias or hazelnuts in place of the pecans and walnuts.
  3. Try different seeds. Sesame seeds and chia seeds also work well in this recipe.
  4. Replace the coconut oil with a good olive oil.
  5. Try different sweeteners in place of the maple syrup. Honey or brown rice syrup would both work well here.

Frequently Asked Questions About Homemade Granola

How do I make granola? Follow my simple recipe below, and in less than an hour you will have your very own large jar of homemade granola.

Do you eat granola with milk? This is purely personal preference. I like to eat mine with milk, whilst Mr Grumpy likes his with just yoghurt.

Is granola and muesli the same thing? Whilst both granola and muesli are made up of grains, nuts and seeds, muesli is uncooked whilst granola is bound together with liquid sweeteners and oils. You can read more about the difference between the two here.

Can you eat granola by itself? Granola makes a quick and easy snack, and can readily be eaten by itself.

How To Eat Crunchy Granola

Granola is such a versatile ingredient to have on hand. It works well as breakfast, an easy snack or even dessert. Give these ideas a try:

  • Top a bowl of granola with yoghurt and fresh fruit for an easy breakfast.
  • Layer granola with yoghurt and lime curd for an easy breakfast parfait or dessert.
  • Core an apple, stuff the centre with granola and bake.
  • Replace the cookies in a cheesecake base with blitzed granola.
  • Give a large jar of your homemade granola, together with a copy of this crunchy granola recipe, as an easy gift.

A Few Final Thoughts On My Crunchy Granola Recipe

The great thing about making your own homemade granola is that you can tailor the recipe to suit your family’s preferences or allergies. If you are catering for nut allergies, replace the nuts with an equal quantity of seeds i.e. use up to 3 cups of seeds in the recipe in place of the 2 cups of nuts and 1 cup of seeds.

I don’t like my granola to be too sweet, so I have used a minimal amount of maple syrup in the recipe below. If you like a sweeter granola, just increase the amount of maple syrup (or other sweetener) by 1/4 cup.

The coconut oil in the recipe has two functions: it helps to crisp up the granola and, as a saturated fat, it also makes the granola more sustaining. If you replace the coconut oil with olive oil, reduce the amount of oil in the recipe to 1/3 cup.

If you like dried fruit in your granola, sprinkle over at least 1 cup of dried fruit just after you take the trays out of the oven. The fruit will be mixed into the granola when you scoop it into storage containers.

This crunchy granola recipe will keep for up to one month in an airtight container. I prefer to use glass jars as I feel the granola remains crispier in glass. That may just be me.


Maple Walnut Granola

In the past, I always ate store-bought granola. As with many foods I guess I never realized how easy it was to make my own at home. But now that I know I will never go back to packaged granola. For one there is sooooo much sugar in granola from the store and second it is way cheaper to make your own.

Over the years with making granola I have found that I prefer not to add sugar. Just like with my steel cut oats I feel it gets sweetened enough with the maple syrup. And I really enjoy the toasty flavor of the oats after it cooks. But the good thing with making your own is you can add as much or little sugar as you want to your recipe.

Also, the flavor combinations are endless. I have made coconut almond granola and honey nut granola using the same base recipe but just switching up the sweetener and add ins (nuts, dried fruit, seeds, etc). You can completely customize the recipe with whatever you have on hand and to suit your taste.

That is exactly how this maple walnut granola came about. I had a bunch of walnuts in my fridge and just bought a big bottle of pure maple syrup. So maple walnut granola it is!

This granola is delicious. Not overly sweet and has a great flavor from the walnuts and toasty oats. Besides eating by the handful another way I decided to use it was to make yogurt parfaits using ¼ cup granola, 1 8 ounce strawberry greek yogurt and fresh strawberries.. When summer time rolls around one of the first things I start to crave are yogurt and granola parfaits. You can use any type of fruit, yogurt, and granola combination but strawberries and strawberry yogurt are my favorite. Here in Buffalo acquiring tasty fresh seasonal fruit is nothing short of a luxury. So when we have access to it I am ready to chow down.


Blue Osa Granola

From the Kitchen of Blue Osa
Gluten Free, Vegan

Ingredients:

10 cups of rolled oats
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup maple syrup (if you have it)
3/4 cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla
2 cups of raisins or dried cranberries

Preparation:

  1. Preheat the oven to 325 degrees
  2. Line two large baking sheets with aluminum foil
  3. Mix oats, almonds, pecans and walnuts in a large bowl
  4. In a saucepan stir the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla together until the sugar is dissolved
  5. Bring sugar mixture to a boil over medium heat and pour over the dry ingredients
  6. Add sugar mixture to oats and nut mixture
  7. Fully blend mixtures together
  8. Spread the mixture evenly over the baking sheet
  9. Place baking sheet in the oven for 8-10 minutes, or until the oats are evenly toasted
  10. Remove baking sheet from the oven and let stand until the oats are cool
  11. Once the Granola is cool add dried cranberries
  12. Store in airtight container

Please share with us in the comments below your favorite Granola Recipe or link.


The Method: How to Make Granola

Okay, now let&rsquos talk about how we make the granola. (As always, you can find the recipe at the bottom of the post!)

First, preheat your oven to 275°F or 135°C, and line two baking sheets with parchment/baking paper.

Then, in a saucepan over very low heat, you will stir in the coconut oil, maple syrup, Ceylon cinnamon, vanilla extract, and sea salt. Allow it to melt together for a few minutes &ndash we are simply aiming for the coconut oil to melt, the salt to dissolve, and everything to combine. Remove from the heat and allow it to cool down.

Next, in a large bowl, add in your oats, nuts, and seeds, and pour over the oil mixture. Toss until every oat, nut, and seed is lightly coated with the liquid.

Now, use a spoon to spread the granola into two thin layers, across the two baking sheets. Bake them for 15 minutes, then quickly remove the sheets from the oven to toss the granola, allowing it to cook evenly.

If you want clumpier granola, then gently flip the granola with a spatula, instead of tossing it. Then press down on the granola with the spatula, forming a compact layer &ndash this should help the pieces stick to each other.

Replace the sheets in the oven. Bake for 8 more minutes, and then spread the coconut flakes across the two sheets. Bake for about 7 more minutes, until the coconut has toasted up nicely.

Remove the granola from the oven and let it cool down. And don&rsquot eat it yet! (Easier said than done.)

At this point, you may look at the granola and think it needs to bake longer. But trust me, it will crisp up perfectly as it cools!

Once completely cooled down, mix in the dried fruit, and you&rsquore all finished.

Serve your epic granola with yogurt and fruit, put it on top of smoothie bowls, eat it as cereal with some nut milk, or as a snack like trail mix. Put it on top of desserts or even throw it into a salad that needs a little sweet and crunchy element.


35+ Healthy Granola Bars to Fuel Your Day

These small but mighty mixes will fuel your entire day.

Whip up these easy bars for a good-for-you homemade breakfast or snack. With sweet (think cherries, chocolate chips and vanilla yogurt drizzles!) and savory (cheese, please!) options, these bars are sure to take the place of your store bought favorites.

Cut this baking sheet granola into rectangles to enjoy the nutty, oat goodness on the go.

Quinoa and chia seeds give these granola bars their red-cape supercarb status.