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Breakfast Fruit and Nut Granola

Breakfast Fruit and Nut Granola Breakfast Fruit and Nut Granola Breakfast Fruit and Nut Granola

Love the almonds, pecans, and pumpkin seeds in my granola, and this recipe has its all. Plus maple syrup is my favourite go-to sweeter as well. I usually use dried apricots and mangos instead of raisins. Serve it with plain yogurt and fresh berries if they are seasonal. So yummy!















5 cups rolled oats
1 cup coconut, shredded, unsweetened (desiccated)
cup almonds
cup pecans
coarsly chopped
½ cup brown sugar
¼ cup pepitas (pumpkin seeds)
¼ cup sunflower seeds
½ cup maple syrup
½ cup water
¼ cup canola oil
½ cup cranberries, dried
or dried cherries
½ cup golden raisins
or any other raisins, or chopped apricots


Preheat oven to 275°F.

Combine from the oats to the sunflower seeds, all the dry ingredients in a large bowl.

Then Combine the liquid ingredients in a medium bowl, pour over the dry mixture, stir until combined.

Spread the mixture evenly into a large rimmed baking sheet. Bake for 45 minutes, stir once half the way.

Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more, stir once or twice.

Then stir in dried cranberries and raisins(or dried fruit you are using). Let cool completely, at least 1 hour. Store granola in an airtight container. undefined


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 16433% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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