Fruit and Nut Granola

Fruit and Nut Granola is a chunky, luxurious Sunday morning breakfast. You need nothing more than ice cold milk to make a feast out of this crunchy oat cereal!

Fruit and nut granola is a staple in our house, all year long.

When we run out, I make more, end of story. It’s always delicious, but usually a pretty routine affair, made up of whatever half-empty bags of nuts etc. happen to be in the cupboard that week. Every once in a while, though, it gets elevated to something special.

Source the best dried fruit for this granola recipe

The taking off point for this summer fruit granola was some drop dead gorgeous dried fruit from one of the orchards at our farmer’s market. They dehydrate their ripe peaches, nectarines, plums, cherries and grapes right from their trees. I noticed a big box of it tucked away in a corner of the stand, and while all the buzz was around the fresh fruit, I scored some pretty amazing stuff.

The fruit is bright colored and plump. It  bears no resemblance to the bags of dried fruit in stores. I’m kicking myself for not stocking up on it, I really hope they have more  next weekend.

How to store dried fruit

• dried fruit keeps well in the pantry, but once opened, I like to keep it in heavy duty zip lock bags. This helps keep the fruit moist and plump longer.

I balanced the huge pieces of fruit with whole nuts, and even some raw peanuts in their skins. I used a wildflower honey to sweeten it just a little, and simple vanilla for flavor.

This is a chunky, luxurious Sunday morning granola. It’s good enough to package up and give as a gift (be sure to include the recipe!) send to kids at college, or offer to overnight guests. Serve it with creamy yogurt, or your favorite dairy or alternative milk.

If you love dried fruit, consider dehydrating your own.

You can preserve seasonal fruit for use all year long. I love this hydrator, it’s relatively inexpensive and will do the trick.

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5 from 2 votes

Summer Fruit Granola

This Summer Fruit Granola is a chunky, luxurious Sunday morning granola. You need nothing more than ice cold milk to make a feast out of this granola!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 servings

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 3 cups old fashioned oats
• 1/3 cup raw wheat germ
• 1/4 cup sesame seeds
• 1/3 cups sunflower seeds
• 1/3 cup pecan halves
• 1/3 cup walnut halves
• 1/3 cup raw peanuts skin on
• 1/3 cups sliced almonds
• 1/2 tsp sea salt
• 1/3 cup vegetable oil any kind you like
• 1/4 cup wildflower honey
• 1 tsp vanilla extract
• 1 heaping cup mixed dried summer fruits such as peaches plums, nectarines, grapes etc. cut in large bite sized pieces.

Instructions

• Set oven to 350F
• Mix the oats, wheat germ, sesame seeds, sunflower seeds, pecans, walnuts, peanuts, almonds, and salt in a large mixing bowl.
• Add the honey and vanilla to the oil.  Drizzle in the oil while you are stirring the granola, until everything is well coated and combined.
• Spread the granola out evenly on a baking sheet (with sides)
• Bake for about 15 to 20 minutes, stirring every 5 minutes, until toasted and golden browned.  Watch it carefully so it doesn't burn along the edges.
• Take the pan out of the oven and add the dried fruit to the hot granola.
• Cool on the pan, and when completely cool, store in an airtight jar.

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