Homemade Fruit Granola (Furugura)
Build your own Homemade Fruit Granola with healthy ingredients of your choice! It's incredibly simple, easy, flexible, and fun. Make a big batch so you can have it for breakfast or a snack throughout the week.
Servings: 8 cups
Calories: 491kcal
Ingredients
- 3 cups old-fashioned rolled oats (use 4 cups if you skip the puffed rice; no substitute with other types of oats; you need to use old-fashioned rolled oats to get the right granola texture)
- 2 cups puffed rice (I used Crisp Rice Cereal from Trader Joe‘s)
- 1½ cups raw nuts and or seeds (I used ½ cup (65 g) pumpkin seeds, ½ cup (55 g) pecans, and ½ cup (50 g) sliced almonds; if pre-roasted, add in after the granola is cool)
- 1 tsp Diamond Crystal kosher salt
- ½ cup coconut oil (melted; or olive oil)
- ½ cup maple syrup (or honey)
- 1 cup dried and freeze-dried fruits (I used a mix of raisins, dried apricot, dried peach, freeze-dried strawberries, and freeze-dried apples)
- ¼ cup coconut flakes (raw or roasted)
Instructions
- Gather all the ingredients. Preheat the oven to 350ºF (180ºC) and place the oven rack in the center. For a convection oven, reduce cooking time by 25ºF (15ºC). Line a rimmed half-sheet baking pan with parchment paper.
- In a large mixing bowl, add 3 cups old-fashioned rolled oats, 2 cups puffed rice, 1 tsp Diamond Crystal kosher salt, and 1½ cups raw nuts and or seeds (unroasted pecans, sliced almonds, and pumpkin seeds). If your nuts and seeds are roasted, mix in after the granola is completely cool.
- Stir to blend together with a silicone spatula. If you are going to add spices (or other dry ingredients), you can add them now and blend well before adding the wet ingredients
- Pour in ½ cup coconut oil and ½ cup maple syrup and mix well until everything is well coated.
- Transfer the granola onto your prepared baking pan. With the back of the silicone spatula, spread it in an even layer and press down the granola.
- Bake at 350ºF (180ºC) for 12–15 minutes (we will bake a total of 25–30 minutes). After 12–15 minutes, remove the pan from the oven.
- Stir to get an even color and make sure the granola is cooking evenly. Press down the granola with the back of the spatula to create an even layer.
- Put the baking pan back in the oven, and continue to bake for another 12–15 minutes, or until lightly golden/brown and toasty. If your ¼ cup coconut flakes are raw, add them during the last 10 minutes of baking. Remove the pan from the oven and let the granola cool completely on a wire rack, roughly for 1 hour. The granola will continue cooking and firm up during this time, so do not touch it.
- Meanwhile, chop 1 cup dried and freeze-dried fruits into small pieces.
- When the granola is COMPLETELY cool, top with the dried fruits and freeze-dried fruits (including my roasted coconut flakes). Break the granola into pieces with your hands (I like to keep bigger chunks).
- Store the granola in airtight jars or containers at room temperature for 7–10 days. You can also freeze it for up to 2 months.
Notes
Nutrition
Calories: 491 kcal · Carbohydrates: 48 g · Protein: 9 g · Fat: 31 g · Saturated Fat: 16 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 10 g · Sodium: 148 mg · Potassium: 369 mg · Fiber: 6 g · Sugar: 15 g · Vitamin A: 5 IU · Vitamin C: 1 mg · Calcium: 66 mg · Iron: 4 mg