Apricot almond granola

Crunchy apricot almond granola is loaded with oats, seeds and chopped apricots for a delicious, healthy breakfast.

My last post was November 29th, just after Thanksgiving. There’s simply not enough space here to describe all that has happened in these past 100+ days. But I’ve said before that my life has a soundtrack, songs constantly running through my head. Right now it’s: “Everything can change in the blink of an eye…”

But life is returning to normal which means I can return here. I’m shocked to see how my traffic has held steady, so thanks for stopping by.

This week is Staff Appreciation week at my kids’ school and I organize the week’s events with a couple other moms. Today we are doing a granola and yogurt treat for them so I made many batches of granola for our teachers and staff. I started with my go-to mix ‘n’ match granola, loaded with nuts and cinnamon. Then I decided on this apricot almond granola, made with olive oil (a riff on the uber-famous olive oil granola from Food52.) And because I never know when enough’s enough, I whipped up a batch of coconut pecan granola. (It’s still in the oven so I’ll have to let you know how it turns out, but it smells divine.)

Bottom line here, toss in what you have. Add a little extract or your favorite spice (cardamom, nutmeg, cloves…). It’s kinda hard to screw it up. Just don’t let it burn 🙂

It’s good to be back.

Apricot almond granola

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Crunchy apricot almond granola is loaded with oats, seeds and chopped apricots for a delicious, healthy breakfast.

Author: adapted from Food52

Recipe type: Breakfast

Cuisine: American

Serves: 8 cups

Ingredients

• 3 cups rolled oats (not quick cooking)
• 1 cup roasted pumpkin seeds
• 1 cup roasted sunflower seeds
• 1 cup unsweetened coconut
• 1½ cups sliced almonds
• ½ cup maple syrup
• ½ extra-virgin olive oil
• ½ cup light brown sugar
• 1 tsp. almond extract
• 1 tsp. coarse salt (Maldon, if you have it)
• 1 cup chopped dried apricots

Instructions

1. Preheat oven to 350F.
2. Combine the oats, seeds, coconut, almonds and salt in a large bowl and toss to combine.
3. In a small pan, combine the olive oil, maple syrup, sugar and extract. Heat until sugar dissolves. Pour over the oat mixture and stir until well combined.
4. Pour onto a large rimmed baking sheet lined with parchment.
5. Bake for about 45 minutes, stirring every 15 minutes.
6. Cool then stir in the chopped apricots.

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