Fruitcake Granola Recipes

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
• Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
• Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
• Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
• Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

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.

Steps:

• In a large bowl, combine oats and almonds; spread evenly in a 15x10x1-in. baking pan coated with cooking spray. Bake at 325° for 15 minutes. , In a large bowl, combine the honey, Grape-Nuts, butter and cinnamon. Add oat mixture; stir to combine. Return mixture to the pan. Bake 15-20 minutes longer or until golden. Cool on wire rack., When cool enough to handle, break granola into pieces. Place in a large bowl; stir in the Wheaties, cranberries, raisins and banana chips. Store in an airtight container in a cool, dry place for up to 2 months.

Steps:

• Preheat the oven to 300 degrees F.
• In a large bowl, combine the rolled oats, wheat germ, walnuts, almonds, pecans, cranberries, sunflower seeds, blueberries, cherries, raisins, coconut, salt, and cinnamon.
• Place a metal mixing bowl on top of a stockpot with some hot water over medium heat. Add the butter and honey to the mixing bowl and allow the butter to melt. Remove from heat, add the vanilla, and stir.
• Combine the wet ingredients with the dry and stir to coat thoroughly. If the mixture appears wet, add more rolled oats, 1/2 cup at a time. Spread the mixture onto a baking sheet coated with nonstick cooking spray.
• Bake for 30 to 40 minutes, stirring every 10 minutes to cook evenly, adjusting the oven temperature if it's getting too dark. Allow the granola to cool completely, and then break apart any large pieces that are stuck together.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
• Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
• Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
• Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
• Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the oats and nuts in a large bowl. In a separate mixing bowl, combine the sugar, oil, vanilla, salt and 1/4 cup water. Pour the liquid mixture over the oat mixture and stir until combined. Pour onto two baking sheets and spread evenly. Bake until golden brown, 25 to 30 minutes, stirring halfway through.
• Pour the cooked oat mixture into a bowl and stir in the raisins and cherries. Let cool. The granola will keep in an airtight container at room temperature in a cool, dry place for up to 3 weeks.

Steps:

• Heat oven to 160C/fan 140C/gas 3. Heat the oil, honey and maple syrup together in a pan. Mix the oats, almonds, pine nuts, puffed rice and sesame seeds in a large mixing bowl. Pour over the honey mix, stir well to coat, then tip onto a large baking tray. Bake for 15 mins until everything is golden and crisp.
• Take the tray from the oven, leave to cool, then break up any big clumps. Mix together with the dried fruit and coconut shavings. Serve with Greek yogurt and fresh raspberries. The rest of the granola can be stored in a sealed jar and enjoyed over the next 2 weeks.

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt. Add oats and pecans; stir to combine. Divide mixture between sheets. Bake 15 minutes, stirring occasionally. Add 1/2 cup coconut to each sheet; bake until mixture is golden brown, 15 minutes. Let cool completely on sheets. Stir in dried fruit and chocolate chips, if desired.