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Almond Granola with Dried Fruit

Indulge in the wholesome delight of homemade Almond Granola with Dried Fruit. Store-bought granola often falls short in texture, flavor, and value. Our meticulously crafted recipe aims to address these issues, resulting in a granola with hearty clusters, satisfying crunch, and just the right balance of sweetness. This recipe offers the freedom to customize your granola, yielding a batch that’s not only cost-effective but also irresistibly delicious.. In order for this recipe to be gluten-free, you must use gluten-free oats.

 

Makes About 9 Cups

 

INGREDIENTS:

  • ⅓ cup maple syrup
  • ⅓ cup packed (2⅓ ounces) light brown sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 5 cups old-fashioned rolled oats
  • 2 cups raw almonds, chopped coarse
  • 2 cups raisins or other dried fruit, chopped

 

INSTRUCTIONS:

  1. Preheat the oven to 325 degrees Fahrenheit and adjust the oven rack to the upper-middle position. In a large bowl, whisk together maple syrup, light brown sugar, vanilla extract, and salt. Add vegetable oil and mix well. Fold in rolled oats and chopped almonds until they are thoroughly coated.
  2. Line a rimmed baking sheet with parchment paper. Transfer the oat mixture onto the parchment paper and spread it into a thin, even layer that’s about ⅜ inch thick. Use a stiff metal spatula to firmly compress the mixture until it becomes very compact.
  3. Bake the granola in the preheated oven for 40 to 45 minutes, rotating the baking sheet halfway through the baking time. The granola should turn lightly browned.
  4. Remove the granola from the oven and allow it to cool on the baking sheet until it reaches room temperature, which should take about 1 hour. Once cooled, break the granola into pieces of your desired size. Stir in the chopped raisins or other dried fruit.
  5. Serve your Almond Granola with Dried Fruit as a delightful breakfast cereal, a topping for yogurt, or a convenient snack. Store the granola in an airtight container at room temperature for up to 2 weeks.

 

VARIATIONS:

  • Spiced Walnut Granola with Dried Apple: Enhance your granola with warming spices like cinnamon, ginger, allspice, and nutmeg. Substitute chopped walnuts for almonds and dried apples for raisins.
  • Pecan-Orange Granola with Dried Cranberries: Infuse your granola with a burst of citrus flavor by adding orange zest and cinnamon. Swap in chopped pecans for almonds and dried cranberries for raisins.
  • Tropical Granola with Dried Mango: Create an exotic twist with ground ginger and nutmeg, as well as macadamias, shredded coconut, and dried mango.

 

TIPS:

  • Achieve clustery granola by compactly packing the mixture onto a baking sheet before baking. This technique creates larger, satisfying clusters.
  • Hand-chopped almonds provide superior texture and crunch compared to using a food processor.
  • Select your preferred dried fruits for variety. Chop them to the desired size to ensure even distribution throughout the granola.
  • Experiment with different nuts, spices, and dried fruits to create unique flavor combinations.

 

Unleash your creativity as you craft batches of delicious Almond Granola with Dried Fruit, exploring a variety of flavors to suit your taste and cravings. Enjoy the satisfying crunch and delightful bursts of dried fruit in each mouthful.

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