Homemade fruit, maple & nut granola
Last summer, Alex and I often went to the same little joint for breakfast, because they had a delicious fresh fruit and yogurt dish served with the best granola I’ve ever had. The delicious flavours of sugary dates, roasted nuts, and tangy cranberries made me want to take my sweet time eating every way-too-small serving.
I decided to challenge my taste buds in recreating the recipe from memory. If only you knew the number of times my breakfast, lunch, and dinner involved a serving of homemade granola, you’d probably think my addiction to this recipe is borderline crazy.
I suggest you try it with vanilla almond milk (my favourite) or with Greek yogurt and fresh fruit. Have fun personalizing this recipe by changing the type of nuts used, using grapes instead of apricots, or adding honey or agave nectar instead of maple syrup.
- Serves8-10 servings
- Prep time10 min
- Cook time50-60 min
- FreezingNe se congèle pas.
For the nuts
- 4 cups quick rolled oats
- 1/2 cup shredded coconut
- 1/2 cup almonds, roughly chopped
- 1/2 cup pecans, roughly chopped
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the maple drizzle
- 1/2 cup maple syrup
- 1/2 cup peanut oil
Replacement optionsor other vegetable oil
- 1 teaspoon vanilla extract
For the fruit
- 1/2 cup dried cranberries
- 1/2 cup apricots, diced
- 5-10 Medjool dates, pitted and diced
- Preheat the oven to 300˚F.
- In a large bowl, combine all the ingredients for the nuts. Set aside.
- In another bowl, combine all the maple drizzle ingredients and pour over the nuts. Stir well.
- Spread the mixture out evenly on a baking sheet.
- Bake for 50–60 minutes, stirring every 15 minutes to ensure the granola is cooked evenly throughout and golden brown.
- Remove from the oven and let cool for a few minutes before adding the fruit mixture
Tips & tricks
Stored in an airtight container, this granola will keep for up to a month.