Superfruitynutty Granola Recipe

Name: Superfruitynutty Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: First baking batch; 2 cups slow cook rolled oats (I use Bob's Red Mill Organic Exta Thick); 1/2 cup chopped raw walnuts; 1/3 cup chopped raw pecans; dash of salt; cinnamon to taste; nutmeg to taste; 1 tablespoon coconut oil; 1 tablespoon walnut oil; 1/4 cup grade B maple syrup; 1/2 teaspoon vanilla; Second baking batch; 1/2 cup sliced raw almonds; 2 tablespoons raw hemp seeds; 1/4 cup raw or sprouted pumpkin seeds; 1/4 cup dried tart cherries; 1/4 cup golden raisins; 1/4 cup chopped dried apricots; 2 handfuls unsweetened coconut flakes or shavings; 1 handful dried organic goji berries; 1 handful dried mulberries

Servings: persons

First baking batch
2 cups slow cook rolled oats (I use Bob's Red Mill Organic Exta Thick)
1/2 cup chopped raw walnuts
1/3 cup chopped raw pecans
dash of salt
cinnamon to taste
nutmeg to taste
1 tablespoon coconut oil
1 tablespoon walnut oil
1/4 cup grade B maple syrup
1/2 teaspoon vanilla
Second baking batch
1/2 cup sliced raw almonds
2 tablespoons raw hemp seeds
1/4 cup raw or sprouted pumpkin seeds
1/4 cup dried tart cherries
1/4 cup golden raisins
1/4 cup chopped dried apricots
2 handfuls unsweetened coconut flakes or shavings
1 handful dried organic goji berries
1 handful dried mulberries

1
Melt the coconut oil over low heat, then add the walnut oil, maple syrup, and vanilla; stir and set aside.
2
Combine the first bake batch dry ingredients in a large bowl, and drizzle all but about 1 tablespoon of the maple mixture over them. Stir well to combine
3
Spread mixture evenly and as thinly as possible over a parchment-lined large cookie sheet, and bake at 250 degrees F for 4o minutes, stirring twice.
4
While batch one is baking, combine the second bake batch ingredients (EXCEPT the goji and mulberries) with the remaining maple mixture. After the 40 minute timer rings, pull that batch out of the oven and combine with the fruit and nut mixture, and stir well. (I use the parchment to funnel the cooked oat mixture back into the bowl.)
5
Reduce oven temp to 225, and pour entire mix of ingredients back onto baking pan, spreading evenly. Return to the oven for another 15-20 minutes, monitoring carefully and stirring so the fruit doesn't scorch. Cool completely, mix in the goji berries and mulberries, and store in an airtight container in the fridge.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: First baking batch, 2 cups slow cook rolled oats (I use Bob's Red Mill Organic Exta Thick), 1/2 cup chopped raw walnuts, 1/3 cup chopped raw pecans, and more.

Yes, Superfruitynutty Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Superfruitynutty Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions