New Recipe: Apricot Granola

 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.


2 thoughts on “New Recipe: Apricot Granola

  1. Pingback: Organic fuel | thefittedapron

  2. Pingback: A tribute to simply breakfast | thefittedapron

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