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Fruitcake Granola

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raw gluten-free Fruitcake Granola displayed in an antique measuring cup

~ raw, vegan, gluten-free ~

OK, so this isn’t your typical fruitcake, not at all like great, great, great, great grandma use to make…hmmm, I wonder if that thing is still around here somewhere.  Haha  Whether or not you like fruitcakes, their history on them is rather interesting…

What to do with a fruitcake?

Well, I can’t say that my Fruitcake Granola will last for years, but I can almost guarantee that it would make for a well-received gift that will be gone probably in less than a week!

an over view of raw gluten-free Fruitcake Granola displayed in an antique measuring cup Ingredients:


  1. Soak the oats, nuts, and seeds according to the link provided above.
  2. Once done soaking, drain and rinse the nuts and seeds, placing them in an extra-large mixing bowl.
  3. Drain and rinse the oats until the water starts to thin out in color.
    • I typically rinse for 2 minutes under cool water.  Hand squeeze out the excess water and add the bowl of nuts and seeds.
  4. Place all the dried fruit in a large bowl and add enough warm water to cover them.  Let them soak for about 15 minutes.
    • If the fruit pieces are large, cut into bite-sized pieces.
    • Once done soaking, drain and place the dried fruit in the bowl with the oats, etc.
    • The recipe calls for apple juice, but if you don’t have any, you can use the soak water from the dried fruits.
  5. Add the coconut flakes, ground flax, flour, zest of lemon, salt, sweetener, juice, and vanilla to the bowl.  All ingredients should be in the bowl at this point… if not, get them in there. :)  Mix well with your hand, getting everything well coated.
  6. Allow the batter to sit for about 15 minutes, this activates the flax meal and will help to absorb some of the extra fluid.
  7. Drop clusters of the batter on the teflex sheets that come with the dehydrator.
    • If you don’t have those you can use parchment paper, but don’t use wax paper because the granola will stick to it.
  8. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for up to 24 hours.
    • Partway through, flip the tray over onto the mesh screen, and peel off the teflex sheet.
    • Continue drying until the desired dryness is reached.
    • I tend to like my granola more on the chewy side than the crunchy side.
  9. Once done and cooled, store the granola in airtight containers.  You can keep it on the countertop for walk-by munching, or it can be stored in the fridge or freezer to extend the shelf life.  On the counter, it should last several weeks if it lasts that long!

The Institute of Culinary Ingredients™

Culinary Explanations:

4 thoughts on “Fruitcake Granola

  1. amie-sue says:

    Thank you for sharing Angie :) and yes, I will find those comments and delete them. Blessings, amie sue

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