Fruit and Nut Granola Bites



  1. Preheat the oven to 350 degrees F. Spray two mini muffin tins with non-stick spray.
  2. In a medium bowl, combine oatmeal, almonds, and coconut. Spread onto a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the pistachios, peanuts, wheat germ, flaxseed and sunflower kernels.
  3. Reduce the oven temperature to 300 degrees F.
  4. In a small saucepan over medium heat, bring the butter, honey, brown sugar, vanilla, and salt to a boil. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the blueberries, cherries, raisins, apricots, cranberries  and golden raisins and stir well.
  5. Pour the mixture into the prepared muffin tins. Using a small piece of parchment paper, press mixture evenly into muffin cup; Bake for 15 to 20 minutes, or until light golden brown. Cool for at least 30 minutes in muffin tins before removing to a wire rack to cool completely.

Yields: 2 dozen bites

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