Fruit And Nut Granola Clusters (16 servings) 2/3 cup dried fruit (raisins or chopped dates are great) 2/3 cups chopped walnuts 1/2 cup all-purpose flour 1 and 1/2 cup quick oats 1 and 1/2 cup Old Fashioned oats 1/2 teaspoon salt 1/3 cup brown sugar 3 Tablespoons honey 2 Tablespoons vegetable oil 1/4 cup water 1 and 1/2 teaspoons vanilla This recipe was originally submitted under the name "Fruity Granola". I changed the name to Fruit And Nut Granola Clusters to make it a little more descriptive. I liked this recipe. You end up with granola clusters with bits of fruit and nut adhered the the oats. This is different from so many other granola recipes that result in a bowl of loose oats and floating pieces of fruit. For my fruit, I went with dried blueberries. There was a snappy, fruity flavor in every bite. I'll be anxious to try this again with raisins or dates. (This recipe was submitted in 2002. It was updated, tested and photographed in May 2016.) How To Make Fruit And Nut Granola Clusters In a food processor, pulse the dried fruit and nuts until they are in very small pieces. Add the flour and pulse just until well combined. In a large bowl, add the flour mixture, both kinds of oats and salt. Mix well. In a small sauce pan over low heat, combine the brown sugar, honey, water, vegetable oil and vanilla. Whisk until well combined. Pour the wet mixture over the dry oat mixture. Mix until all dry ingredients are moistened. Divide the uncooked granola over two lightly greased cookie sheets. Press it into a flat layer using parchment paper and pressure from your hands. Bake at 300 degrees for 45 minutes, stirring and flipping every 15 minutes. Break up clusters that are overly large as you stir. Allow granola to cool completely before serving or storing. Cooking Note From Mr Breakfast: Instead of just using all AP flour, I used a combination of 1/4 cup AP flour and 1/4 cup of oat flour that I made by pulverizing Old Fashioned oats in the food processor. Crunchy, homemade granola clusters with specks of fruit and nut stuck to them. Great as a cereal with milk, as a dry snack or as a topping on cooked cereal or yogurt. Mr Breakfast would like to thank goodforyou for this recipe. Recipe number 742. Submitted 12/15/2002.