Tuesday, February 25, 2014

Apricot and almond granola

Using my recipe for Basic Chunky Granola, I recently experimented with another variation, namely Apricot and Almond.  I saw this combination featured in an issue of Hannaford market's magazine, but I didn't really like the results...too dry and completely crumbled, with no chunks and not a particularly good taste.  So I messed with it, and here are the results.

Apricot and Almond Granola 

1/3 c agave syrup
1/3 c raw sugar
2 t vanilla
2 t almond extract
1/2 t salt
1 T cinnamon
1/2 t nutmeg
1/2 c canola oil
5 c rolled oats (not quick cook or steel cut) or 4 c oats and 1 c uncooked quinoa
1 1/2 c almonds, chopped, raw preferred
1 c sunflower seeds, raw preferred
2 c dried apricots, chopped 

Spray a rimmed baking sheet and line it with parchment.  Set the rack to the upper middle position and preheat to 300.  In a large bowl, whisk the syrup, sugar, extracts, salt, and spices together, and then whisk in the oil.  Stir in the oats, almonds, and sunflower seeds and work with your hands until the sugar mixture is worked through. 
Scrape out the oats onto the baking sheet and compress the mixture firmly into a thin, even, and tight layer.  Bake for about 35 minutes, rotating the pan once. Remove from the oven to a wire rack and cool thoroughly.  Break the granola into pieces and stir in the apricots.  Store in an airtight container.   

Link to my Cranberry Granola

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