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Granola: Clementine’s Fruit and Nut Granola

posted by CADeb 05-23-103 1:30 AM

Clementine’s Fruit and Nut Granola
Source: Sunset Magazine, March 2003 (page 14)

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


In a large bowl, mix 6 cups regular rolled oats, 2 cups almonds, and 1 teaspoon ground cinnamon. In a smaller bowl, whisk together 1 cup honey, 3/4 cup canola oil, and 1 tablespoon vanilla. Stir honey mixture into oat mixture until well blended. Spread mixture in a lightly oiled 12- by 15-inch baking pan.

Bake in a 350 degree F. regular or 325 degree 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 degrees and continue to bake 1 hour, stirring several times. Let cool completely in pan, then scrape into an airtight container.

In a smaller airtight container, combine 2/3 cup dried sour cherries, 2/3 cup dried cranberries, and 2/3 cup slivered dried apricots.

Store fruit and granola at room temperature up to two weeks. Add dried fruit when serving.

Makes about 10 cups.

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