Make Ahead

My Favorite Granola with Lots of DriedĀ Fruit

January 16, 2011
3 Ratings
  • Makes about 3 cups
Author Notes

I have struggled for years to find granolas that I like that don't have any nuts in them. Both my husband and I have nut allergies, and as dymnyno suggested earlier today: it kind of takes the fun out of it if you have to have an epi pen nearby. But oddly, I hadn't really thought to make my own. God knows why when I make my own ketchup, brown sugar, ricotta cheese, preserves, and mayonnaise! Go figure. So yesterday, at long last, I started to experiment with granola and granola bars. My husband and I love this granola I made; the granola bars, not so much. We tried the granola on yogurt and on its own for a 4pm-I-need-a-healthy-munchie-with-some-sugar-it-in-snack. It was perfect with it's mixture of salted roasted pumpkin seeds, sunflower seeds, and dried fruit all mixed in with molasses, brown sugar, cinnamon and cardamom. I'm making a MUCH bigger batch tomorrow.... —TheWimpyVegetarian

What You'll Need
  • 1 1/2 cups rolled oats
  • 1/3 cup wheat germ
  • 2 tablespoons granulated white sugar or agave nectar
  • 2 tablespoons roasted sunflower seeds
  • 2 tablespoons salted roasted pumpkin seeds
  • 1/4 cup brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 tablespoon vegetable oil (I used safflower oil)
  • 1/2 cup dried fruit, minced (I used a combo of dried apricots, currants and tart cherries)
  1. Preheat the oven to 250F. In a large mixing bowl, combine all the dry ingredients except the dried fruit and mix well with your hands.
  2. In a small bowl, mix the honey, molasses and vegetable oil together until well combined. Add to the dry mixture and mix well with your hands until everything is well coated with the honey-molasses-oil mixture.
  3. Spread evenly in a baking sheet and bake for 30-35 minutes. It's important to stir the mixture every 8-10 minutes pulling all the mixture from the edges and corners into the middle of the baking sheet and re-spreading the mixture. You might also want to rotate the cookie sheet after each stirring.
  4. It's done when the mixture starts to darken a shade or two and you can smell the spices in the mixture. Remove from the oven and immediately fold in the dried fruit. Keep folding for a minute so that the dried fruit is warmed by the mixture.
  5. Let dry until crispy and store in sealed baggies or jars.

See what other Food52ers are saying.

  • glammie
  • gingerroot
  • melissav
  • Lizthechef
  • drbabs

14 Reviews

Raindrops O. February 5, 2014
This is definitely my favorite granola recipe! The salt really plays well off of the molasses and spices (although, I do usually cut back on it a bit, just due to personal preferences). I love to add pistachios at the end when it's cooling and/or slivered almonds to the mixture that is baked too. Thank you for sharing this recipe!
glammie April 7, 2013
I made this last night and it was lovely for breakfast this AM. However, mine didn't seem to brown much. Perhaps because I lined my baking sheet with parchment? I will try it without next time although I envision all of the fruit getting stuck to the pan and burnt to a crisp.
TheWimpyVegetarian April 8, 2013
I'm so glad you liked it glammie! I always line my baking sheets with parchment paper too (for the same reason). The browning is very subtle, so I think you might be fine :-)
gingerroot January 12, 2012
I've been meaning to post about this forever...wonderful granola, ChezSuzanne!! I made this a number of times during the holidays and gave away jars filled with it as gifts. I made a few changes based on ingredients I had on hand - used olive oil, subbed quinoa for wheat germ (my husband is gf), added cacao nibs and used pomegranate molasses (based on your blog recommendation) . Thank you for a fantastic recipe!
Ann G. January 7, 2012
I'm a granola freak, I just love the stuff and think it is the perfect way to start the day, as well as a great snack.
I'm picky about my sweeteners so I for sure subbed the agave for the sugar and then I subbed maple syrup and brown rice syrup for the honey and molasses. It came out great! Though I know you can't eat nuts I have an unusual granola in my latest cb - Vegan Family Meals.
melissav February 12, 2011
Just made a batch and I am very unhappy. . . I totally should have doubled it! It is delicious.
TheWimpyVegetarian February 12, 2011
Thanks so much melissav! I'm so glad you like it so much! Really appreciate the feedback!!
Lizthechef January 31, 2011
I make terrible granola and usually scorch it - maybe your delicious recipe will change my luck!
TheWimpyVegetarian January 31, 2011
Soooo easy to scorch! I think the key is low temps and moving the granola away from the edges and especially the corners every 10 minutes. I'd love to hear what you think if you try it!
MZG March 8, 2011
I lined my cookie sheet with parchment paper when I made this. The granola didn't burn or stick. Try it!
drbabs January 28, 2011
This would be great in these cookies:
TheWimpyVegetarian January 28, 2011
What's really funny is I printed out this recipe a couple days ago to make with my granola!! We're definitely on the same wavelength!!
MrsWheelbarrow January 17, 2011
Lovely recipe Suzanne. You'll never go back. I make my granola with olive oil and maple syrup, to up the healthiness and reduce the sugar.
TheWimpyVegetarian January 17, 2011
You're right-I'm making another batch today. I'm going to use olive oil this time around in place of the safflower oil. I like the idea of maple syrup too!