Eat-More-Fruit Granola
We all know we should eat more fresh fruit and vegetables, right? I made this granola as an incentive. The goal is to keep chopped fruit in the fridge so it’s easy to grab and spoon over yogurt or ice cream. The granola satisfies that desire for crunch. Makes about 5 cups.
Ingredients
3 cups old-fashioned rolled oats (not 1-minute or instant)
1½ cups sliced almonds
1 cup coconut2 tablespoons sesame seeds
1 teaspoon cinnamon
4 tablespoons melted butter
2 tablespoons olive oil
½ cup brown sugar (or any combination of palm, coconut or brown sugars)
¼ cup honey
¼ cup agave syrup
Pinch salt
2 teaspoons vanilla
1 cup dried cranberries (or any dried fruit)
Directions
Heat oven to 325 degrees. In a large bowl, combine oats, almonds, coconut, sesame seeds and cinnamon. In a medium bowl, whisk melted butter, olive oil, sugar, honey, agave syrup, salt and vanilla. Pour over oat mixture and combine.
Turn mixture into a greased or silicone-lined baking sheet. Place into oven and set timer for 10 minutes. Stir every 10 minutes until well-toasted, about 40 minutes total.
Remove from oven and stir in dried fruit. Squeeze a little more honey or agave syrup over the mixture and mound into a pile (this will allow it to set into crunchy little nuggets). When cool, store in glass jars or resealable plastic bags.
Kristen Browning-Blas,
