Build your own Homemade Fruit Granola with healthy ingredients you like! It's incredibly simple, easy, flexible and fun. Make a big batch, so you could have it for breakfast or snack throughout the week.
Course: Breakfast, Snack
Author: Namiko Chen
3cupsold-fashioned rolled oats(Use 4 cups if you skip puffed rice; No substitute with other types of oats. You need to use old-fashioned rolled oats for this recipe to get the right granola texture.)
2cupspuffed rice(I used Crisp Rice Cereal from Trader Joe's)
1 ½ cupraw nuts and or seeds(I used ½ cup (65 g) pumpkin seeds, ½ cup (55 g) pecans, ½ cup (50 g) sliced almonds. If already roasted, add in after the granola is cool.)
1tspkosher salt (Diamond Crystal; use half for table salt)
½cupcoconut oil(melted, or olive oil)
½cupmaple syrup(or honey)
1cupdried and freeze-dried fruits(I used mix of raisins, dried apricot, dried peach, freeze-dried strawberries and freeze-dried apples)
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 the oats, puffed rice, kosher salt, and unroasted nuts and seeds (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 now before wet ingredients so you can blend well.
Pour in the coconut oil and 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) and 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. If you use raw coconut flakes, add them during the last 10 minutes of baking.
Put the baking pan back in the oven, and continue to bake for another 12-15 minutes, or until lightly golden/brown and toasty. 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 the dried fruits 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 them for up to 2 months.