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4.8 from 102 votes

Homemade Fruit Granola (Furugura)

Build your own Homemade Fruit Granola with healthy ingredients of your choice! It's incredibly simple, easy, flexible, and fun. Make a big batch so you can have it for breakfast or a snack throughout the week.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 8 cups
Calories: 491 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

  • 3 cups old-fashioned 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)
  • 2 cups puffed rice (I used Crisp Rice Cereal from Trader Joe‘s)
  • 1½ cups raw nuts and or 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)
  • 1 tsp Diamond Crystal kosher salt
  • ½ cup coconut oil (melted; or olive oil)
  • ½ cup maple syrup (or honey)
  • 1 cup dried and freeze-dried fruits (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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. Pour in ½ cup coconut oil and ½ cup maple syrup and mix well until everything is well coated.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Meanwhile, chop 1 cup dried and freeze-dried fruits into small pieces.
  10. 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).
  11. 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

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Nutrition Information

Calories 491kcal (25%) Carbohydrates 48g (16%) Protein 9g (18%) Fat 31g (48%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Sodium 148mg (6%) Potassium 369mg (11%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 5IU (0%) Vitamin C 1mg (1%) Calcium 66mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 491

% 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.