What’s better than a big bowl of fruit? A big bowl of fruit with freshly made granola! I’ve discovered that extra thick oats make it even crunchier and toasty than regular oats, so I’ve made that substitution to my usual recipe for great texture. I’ve also added any seeds or unsalted toasted nuts I like for more nutrition, too. I must warn you, this combination of fresh fruits such as strawberries, raspberries and grapes (or any in season fruits you like) is so appealing with this granola added for crunch and contrast, that I nearly forgot to take a picture of it! So good!
Mango Blueberry Granola - Awesomely Good!
Prep time
Cook time
Total time
The best you've ever tried!
Author: Linda Davis
Recipe type: Breakfast, granola
Cuisine: Californian
Serves:: 10 Cups
Ingredients:
- 3 C Bob’s Red Mill Extra Thick Rolled Oats
- 1 C Slivered sliced almonds
- ½ t Ground cinnamon
- ¼ t Ground allspice
- 2 T Golden flax seeds
- 2 T White Chia seeds
- ¾ C Shredded sweetened coconut
- ½ C Dark brown sugar, packed
- ¾ t Kosher sea salt
- ½ C Pure maple syrup
- ¼ C Canola or Vegetable oil
- 1 ½ C A combination of Dried Mango, Dried Blueberry, Raisins or any dried fruits you like
Directions:
- Preheat oven to 325 degrees Fahrenheit.
- In a large bowl, combine oats, sliced almonds, golden flax seeds, white chia seeds, cinnamon, allspice, shredded coconut, dark brown sugar and salt.
- Stir with wooden spoon until combined.
- Combine maple syrup and canola or vegetable oil in a measuring cup, and pour over mixture. Stir with wooden spoon until well combined.
- Divide oat mixture between two parchment lined baking sheets and bake in center of preheated oven for 30 minutes, or until oats and nuts have toasted, stirring half-way through and rotating pans between shelves for even golden browning.
- Remove from oven, place toasted oat mixture in a large bowl, toss dried fruits in, using large salad serving spoons, allow to cool for fifteen minutes, and enjoy!
