Clementine’s Fruit and Nut Granola
James Carrier
How to Make It
Step 1
1
In a large bowl, mix oats, almonds, and cinnamon. In a smaller bowl, whisk together honey, oil, and vanilla. Stir honey mixture into oat mixture until well blended. Spread mixture in a lightly oiled 12- by 15-inch baking pan.
Step 2
2
Bake in a 350° regular or 325° convection oven until golden brown, 20 to 25 minutes. With a wide metal spatula, stir granola, scraping sides and bottom of pan. Reduce heat to 225° and continue to bake 1 hour, stirring several times. Let cool completely in pan, then scrape into an airtight container.
Step 3
3
In a smaller airtight container, combine cherries, cranberries, and apricots.
Step 4
4
Store fruit and granola at room temperature up to two weeks. Add dried fruit when serving.
Ingredients
6 cups regular rolled oats
2 cups almonds
1 teaspoon ground cinnamon
1 cup honey
3/4 cup canola oil
1 tablespoon vanilla
2/3 cup dried sour cherries
2/3 cup dried cranberries
2/3 cup slivered dried apricots
Directions
Step 1
1
In a large bowl, mix oats, almonds, and cinnamon. In a smaller bowl, whisk together honey, oil, and vanilla. Stir honey mixture into oat mixture until well blended. Spread mixture in a lightly oiled 12- by 15-inch baking pan.
Step 2
2
Bake in a 350° regular or 325° convection oven until golden brown, 20 to 25 minutes. With a wide metal spatula, stir granola, scraping sides and bottom of pan. Reduce heat to 225° and continue to bake 1 hour, stirring several times. Let cool completely in pan, then scrape into an airtight container.
Step 3
3
In a smaller airtight container, combine cherries, cranberries, and apricots.
Step 4
4
Store fruit and granola at room temperature up to two weeks. Add dried fruit when serving.
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