I have a dear friend who just had a baby, but she lives out of town.
For my expecting girlfriends who live in Louisville, we set up a meal train calendar and bring in meals for those crazy times right after the baby is born.
But that’s hard to do if your bestie lives 600 miles away...
What I realized though is new moms don’t just need dinner. They eat breakfast, too, and so for my stock-the-freezer challenge, I’m making granola.
I know it isn’t really a freezer recipe, but I’m interpreting this challenge as one to stock the home in 20 minutes...
To make the recipe easy and quick, I’m keeping the ingredients and measurements simple!
Equal parts oats, nuts, and dried fruit. Feel free to use whatever you have!
The whole grains and high proportion of nuts makes this granola protein-packed and a good source of vitamins!
The mixture may look a little wet because of the water, but using water allows the flavors to soak into the oats.
It also allows you to use less oil and sugar, but still get an even coating on all the oats and nuts.
Then just bake until it’s golden!
Now in total the recipe is longer than 20 minutes; however, the active time is about 4 minutes, and then you just have to bake.
So I say effort-wise, this is a 20 minute recipe!
Add the fruit while the granola is still warm and the fruit will soften slightly!
Cool completely and store. I have a vacuum sealer that I love, which allows things to keep for much longer. You can find zipper bags with the vacuum seal, which is perfect for mailing to friends living far away!
Even without a vacuum sealer, in traditional plastic containers this recipe will easily last two weeks—if you don’t eat it all first!
Easy Fruit + Nut Granola
makes: 20 cups
- 24 ounces old fashioned rolled oats
- 24 ounces raw nuts (I used blanched almonds and walnuts)
- 1 cup sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla oil
- 1 cup dried fruit (I used golden raisins and cherries)
- Preheat the oven to 350°F.
- Combine the oats and nuts in a large bowl. In a separate mixing bowl, combine the sugar, vegetable oil oil, vanilla oil, and ½ cup water. Pour the liquid mixture over the oat mixture and stir until combined. Then pour onto two baking sheets and spread evenly.
- Bake until golden brown, stirring halfway through—20 to 25 minutes.
- Pour the cooked oat mixture into a bowl and stir in the fruit, then allow to cool. The granola will keep in an airtight container at room temperature in a cool, dry place for up to 3 weeks.
This recipe is delicious, but the best part is that I can mail it! That means that I can show my love and support even though I’m far away!