I wanted to make this granola last month but never got around to it, I’m glad I waited till now. The original recipe called for dried cranberries , which is fine, but I felt it was lacking something. After cleaning out my pantry I found a bag of dried apricots, and decided to chop them up and add them to the finished product. The apricot adds a nice pop of color and flavor that reminds me of spring. I guess I’m eager for sunshine and spring blooms. Until then, this mix of granola will have to do. I hope it brightens up your mornings or snacks.
Apricot granola surprise:
Inspired by: Quaker
makes about 6.5 cups or 13 1/2 cup servings.
- 4 cups Oats (quick or old-fashioned)
- 1/2 cup shredded unsweetened coconut
- 1/ 2 cup chopped pecans
- 1/2 cup honey
- 1/4 cup raw, unsalted sunflower seeds
- 1/4 cup (1/2 stick) unsalted butter or margarine, melted
- 2 tsp grated orange peel
- 1 tsp vanilla
- 1/4 tsp salt (optional)
- 3/4 cup dried cranberries
- 1/2 cup dried apricot
1. Pre-heat oven to 350 F.
2. In a large mixing bowl combine all ingredients except cranberries and apricot; mix well.
3. Spread evenly in 15 x 10 inch jelly roll pan.
4. Bake for 30 minutes or until golden brown, stirring frequently.
5. Remove granola from oven; stir in cranberries and apricot. Allow to cool completely in pan. Store in an airtight container and refrigerate.
You can divide the recipe in half if you want to make a smaller portion.
Double your pans to prevent burning and stir frequently.
Nutrition: per 1/2 cup about 203 calories, about 10 g fat, about 27.5 carbs.