Fruitcake Granola Recipes

ULTIMATE FRUITY GRANOLA

Steps:

• In a large bowl, combine the oats, almonds, sunflower kernels and flax. In a small saucepan, combine the brown sugar, maple syrup, honey, oil, salt and cinnamon. Cook and stir over medium heat for 2-3 minutes or until brown sugar is dissolved and mixture is heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until golden brown, stirring every 8 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.

FRUIT 'N' HONEY GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a large baking sheet with parchment paper.
• In a large bowl, mix the oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil, and honey. Spread evenly over the prepared baking sheet, pressing down lightly with the back of a spoon.
• Bake 20 minutes in the preheated oven, or until lightly browned. Allow to cool completely.
• In a large bowl, break the cooled granola into large chunks. Mix in the raisins, pineapple, sweetened dried cranberries, and papaya. Store in an airtight container.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

FRUITCAKE GRANOLA

Steps:

• Heat oven to 300°F. In large bowl, mix oats, walnuts, brown sugar, cinnamon, nutmeg and salt; set aside.
• In 1-quart saucepan, heat oil, honey and granulated sugar to simmering, stirring constantly, until sugar is dissolved. Remove from heat; stir in rum. Pour hot liquid over oat mixture, stirring until dry ingredients are moistened. Spread in ungreased 15x10x1-inch pan.
• Bake 30 minutes, stirring occasionally, or until golden brown. Cool completely in pan on cooling rack, about 30 minutes.
• Stir granola to break apart. Stir in fruit bits, pineapple, orange peel and lemon peel. Store tightly covered.

FRUITY GRANOLA BARS

Steps:

• In a large saucepan or electric frying pan, combine sugar, butter, honey, water, and salt. Bring to a simmer and cook for 5 minutes. Stir in oats, almonds, wheat germ, and sesame seeds. Cook, stirring frequently, for 15 minutes. Remove from heat and add fruits.
• Pour into a jelly roll pan lined with wax paper or parchment. Score deeply into bars of desired size. Allow to cool for 30 minutes. Break along score lines. Store in an airtight container.

NUT 'N' FRUIT GRANOLA

Steps:

• In a large bowl, combine the first five ingredients and set aside. In a small saucepan, combine the honey, orange juice, oil, cinnamon and salt; cook and stir over medium heat for 3 minutes. Remove from the heat; stir in vanilla. Pour over oat mixture; stir to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until golden brown, stirring 3-4 times. Cool on a wire rack., Place oat mixture in a large bowl. Stir in the dried fruit, raisins and cranberries. Store in an airtight container in a cool, dry place for up to 2 months. Serve with milk if desired.