Homemade Fruit Granola (Furugura)
User Reviews
4.8
Homemade Fruit Granola (Furugura)
Description
The recipe starts with old-fashioned rolled oats and puffed rice cereal mixed with raw nuts and seeds like pumpkin seeds, pecans, and sliced almonds. Coconut oil and maple syrup bind the mixture and add subtle sweetness and richness. Baking at a moderate temperature crisps the mixture evenly without burning, resulting in clumps for texture variety.
After baking and cooling, a mix of dried fruits such as raisins, dried apricot, and peach alongside freeze-dried strawberries and apples is folded in, adding bright fruity notes and chewy texture contrasts. A sprinkle of raw or roasted coconut flakes adds further flavor depth and finish.
This granola offers a customizable base where nuts, seeds, and fruits can be varied to suit preferences. It can be served with milk or yogurt for breakfast or eaten dry as a snack. The use of old-fashioned rolled oats is essential to achieve the right crunch and texture, while raw nuts offer freshness unless pre-roasted.
Ingredients
- 3 cups rolled oats use 4 cups if you skip the puffed rice; no substitute with other types of oats; you need to use old-fashioned rolled oats to get the right granola texture, old-fashioned
- 2 cups puffed rice (I used Crisp Rice Cereal from Trader Joe‘s)
- 1½ cups nuts I used ½ cup (65 g) pumpkin seeds, ½ cup (55 g) pecans, and ½ cup (50 g) sliced almonds; if pre-roasted, add in after the granola is cool, raw
- 1½ cups seeds I used ½ cup (65 g) pumpkin seeds, ½ cup (55 g) pecans, and ½ cup (50 g) sliced almonds; if pre-roasted, add in after the granola is cool, raw
- 1 tsp kosher salt Diamond Crystal brand
- ½ cup coconut oil (melted; or olive oil)
- ½ cup maple syrup (or honey)
- 1 cup dried fruit I used a mix of raisins, dried apricot, dried peach, freeze-dried strawberries, and freeze-dried apples
- 1 cup freeze-dried fruit I used a mix of raisins, dried apricot, dried peach, freeze-dried strawberries, and freeze-dried apples
- ¼ cup coconut flakes (raw or roasted)
Instructions
- Gather all the ingredients. Preheat the oven to 350ºF (180ºC) and place the oven rack in the center. For a convection oven, reduce cooking time by 25ºF (15ºC). Line a rimmed half-sheet baking pan with parchment paper.
- In a large mixing bowl, add 3 cups old-fashioned rolled oats, 2 cups puffed rice, 1 tsp Diamond Crystal kosher salt, and 1½ cups raw nuts and or seeds (unroasted pecans, sliced almonds, and pumpkin seeds). If your nuts and seeds are roasted, mix in after the granola is completely cool.
- Stir to blend together with a silicone spatula. If you are going to add spices (or other dry ingredients), you can add them now and blend well before adding the wet ingredients
- Pour in ½ cup coconut oil and ½ cup maple syrup and mix well until everything is well coated.
- Transfer the granola onto your prepared baking pan. With the back of the silicone spatula, spread it in an even layer and press down the granola.
- Bake at 350ºF (180ºC) for 12–15 minutes (we will bake a total of 25–30 minutes). After 12–15 minutes, remove the pan from the oven.
- Stir to get an even color and make sure the granola is cooking evenly. Press down the granola with the back of the spatula to create an even layer.
- Put the baking pan back in the oven, and continue to bake for another 12–15 minutes, or until lightly golden/brown and toasty. If your ¼ cup coconut flakes are raw, add them during the last 10 minutes of baking. Remove the pan from the oven and let the granola cool completely on a wire rack, roughly for 1 hour. The granola will continue cooking and firm up during this time, so do not touch it.
- Meanwhile, chop 1 cup dried and freeze-dried fruits into small pieces.
- When the granola is COMPLETELY cool, top with the dried fruits and freeze-dried fruits (including my roasted coconut flakes). Break the granola into pieces with your hands (I like to keep bigger chunks).
- Store the granola in airtight jars or containers at room temperature for 7–10 days. You can also freeze it for up to 2 months.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 148mg | 6% |
| Potassium | 369mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
