I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Autumn Harvest Fruit and Nut Granola
This Homemade Autumn Harvest Fruit and Nut Granola recipe has cinnamon and warm vanilla, crunchy pumpkin seeds, tart cranberries and is naturally sweetened with maple syrup & honey. It has the option to leave out the oil or butter and a flaxseed “egg” adding to its health benefits. Check out my tips for customizing this Homemade Autumn Harvest Fruit and Nut Granola for your tastes and preferences below!
Estimated reading time: 5 minutes
Table of contents
Homemade Autumn Harvest Fruit and Nut Granola
This Homemade Autumn Harvest Fruit and Nut Granola is free of refined sugar and depending on your taste preferences, you can easily customize it and make it to be chunky clusters or more flaky in texture.
It is the perfect, satisfying snack to take along when you are “on the go” or to have for breakfast.
It is refined sugar-free but doesn’t lack flavor as it has a nice balance of flavors and seasoning with a touch of kosher salt to give it a nice balance of savory and sweet.
It makes a good-size batch to make plenty for yourself and you can put it in a mason jar to give to a friend, teacher, or family member as a delicious gift.
Ingredients
- 3 cups oats
- 1/2 cup roughly chopped almonds
- 1/2 cup chopped walnuts
- 1/2 cup pumpkin seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 chopped dates, preferably medjool dates
- 1/2 cup dried cranberries
- 1/2 cup maple syrup
- 1/2 cup honey
- 2 tablespoons melted and cooled coconut oil (or butter) *optional
- 1 flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water)
Kitchen Tools
- A Rimmed Baking Sheet – I suggest one that does not have a dark finish because it could cause the granola to burn
- Parchment paper
- A large mixing bowl
- A sharp knife (for rough chopping those almonds/walnuts which makes for great texture!)
- A cutting board
- Large mason jars or an airtight container for storing
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Tips for Customizing Homemade Autumn Harvest Fruit and Nut Granola
- You can dial back on the natural sweeteners if you want it less sweet as long as you are between 1/2-1 cup total amount of honey and maple syrup.
- You can experiment with different kinds of honey or maple syrup flavors
- Customize the fruit and nuts with what you have on hand as long as the total amount of fruit and nuts are the same.
- To make it more cinnamon-y, you can add up to 1 teaspoon of ground cinnamon
- You can add a pinch of nutmeg to play up the aromatic flavors
- To save time, you can get almonds and walnuts that are already pre-chopped or sliced (I preferred chopping them myself for this recipe to get a nice texture).
- To make it flakier, you can break the granola apart when it’s still warm. To make it more clustery, you can wait until it’s cooled and break it apart into the size clusters you want.
The possibilities are endless with this Homemade Autumn Harvest Fruit and Nut Granola recipe, you can even cut it into bars if you prefer to snack on it that way. I hope you enjoy it as much as my family does!
Recipe Attribution
This Homemade Autumn Harvest Fruit and Nut Granola recipe is inspired by ‘Smitten Kitchen’s Big Cluster Maple Granola Recipe on Seriouseats.com and How to Make a Flaxseed Egg on Life’s Little Sweets
Have you made granola before?
What’s your favorite kind?
Let me know in the comments below!
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Homemade Autumn Harvest Fruit and Nut Granola
This Homemade Autumn Harvest Fruit and Nut Granola recipe has cinnamon and warm vanilla, crunchy pumpkin seeds, tart cranberries and is naturally sweetened with maple syrup & honey. It has the option to leave out the oil or butter and a flaxseed "egg" adding to its health benefits. Check out my tips for customizing this Homemade Autumn Harvest Fruit and Nut Granola for your tastes and preferences!
Ingredients
- 3 cups oats
- 1/2 cup roughly chopped almonds
- 1/2 cup chopped walnuts
- 1/2 cup pumpkin seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 chopped dates, , preferably medjool dates
- 1/2 cup dried cranberries
- 1/2 cup maple syrup
- 1/2 cup honey
- 2 tablespoons melted and cooled coconut oil, (or butter) *optional
- 1 flaxseed “egg”, (1 tablespoon ground flaxseed + 3 tablespoons water)
Instructions
- Preheat 300 °F and line a rimmed baking sheet with parchment paper
- Prepare a flaxseed "egg" by combining 1 tablespoon ground flaxseed and 3 tablespoons of water
- Combine all ingredients EXCEPT dried fruit. Mix in flaxseed "egg."
- Spread evenly on the parchment-lined baking sheet and bake for 45-55 minutes, until lightly browned and dry to the touch.
- Allow it to cool completely.
- Break apart and mix with the dried fruit. Store in an air-tight container for up to 2 weeks. Enjoy as a snack or with milk as a cereal.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 298Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 124mgCarbohydrates: 50gFiber: 4gSugar: 31gProtein: 6g
Please note that the Calculated Nutrition is an estimate at best.
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When would I stir this while in the oven? Every 15 minutes or 20?? Just wondering. Thanks, sounds like a great yummy recipe.