I have always been a dried fruit and nuts girl. I find them so satisfying and can easily and happily make a meal with just a handful of cashews. I also love granola, but I enjoy homemade best.
There are so many recipes for granola out there. I’d love to try them all. Being a fast eater, granola also helps me slow down and chew due to the crunch factor. It’s a good thing.
This recipe makes a bunch so it’s great for gifting too. Eat with a bowl of milk or sprinkle over yogurt, you’ll love it.
Toast sunflower seeds, sesame seeds and pepitas in a 350 degree oven on a baking sheet for 3 to 5 minutes or until slightly brown. After removing seeds, toast almonds and pecans for 5 to 8 minutes in the same temperature oven.
In a large bowl stir together the oatmeal, wheat germ, coconut, almonds, pecans, sunflower seeds, sesame seeds, pepitas, brown sugar, cinnamon, and salt.
In a small bowl whisk together the honey and oil. Pour the honey mixture over the oat mixture and stir until all of the dry mixture is coated. Spread onto two large rimmed baking sheets and bake in the lower or middle part of the oven for 30 minutes at 325 degrees, stirring at least 4 times. Stir in dried apricots and cherries and bake for another 10 minutes stirring once. Remove from oven and let cool, stirring every few minutes.
This will easily be my breakfast for the next couple of weeks.
Dried Apricot and Cherry Granola
Adapted from The Oregonian
6 cups old-fashioned oatmeal, uncooked
1 cup wheat germ
1 cup shredded sweetened coconut
1 cup toasted almonds, chopped
1 cup toasted pecans, chopped
1 cup toasted sunflower kernels
1 cup toasted sesame seeds
1 cup pepitas
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup honey
1/2 cup vegetable oil
1-1/2 cup chopped dried apricots
1-1/2 cups chopped dried tart cherries
Toast sunflower seeds, sesame seeds and pepitas in a 350 degree oven on a baking sheet for 3 to 5 minutes or until slightly brown. After removing seeds, toast almonds and pecans for 5 to 8 minutes in the same temperature oven.
In a large bowl stir together the oatmeal, wheat germ, coconut, almonds, pecans, sunflower seeds, sesame seeds, pepitas, brown sugar, cinnamon, and salt.
In a small bowl whisk together the honey and oil. Pour the honey mixture over the oat mixture and stir until all of the dry mixture is coated. Spread onto two large rimmed baking sheets and bake in the lower or middle part of the oven for 30 minutes at 325 degrees, stirring at least 4 times. Stir in dried apricots and cherries and bake for another 10 minutes stirring once. Remove from oven and let cool, stirring every few minutes.
Cooking Notes: One of the most important things about granola is not to let it burn in the oven. The original recipe called for an initial 45 minute baking time and then adding the dried fruit and baking for another 15 minutes. I could tell after 30 minutes this would be too long. Next time I make this I might even consider lowering the oven temperature to 300 degrees and see if that changes anything. I believe this is all due to your particular oven so you just have to watch it and be vigilant about the stirring. The granola continues to cook once out of the oven which is why it is very important to keep stirring it while it’s cooling. If you don’t, the granola will stick to the bottom of the baking sheet.
To Give: Pack into a pretty canister or jar or cellophane gift bag tied with an attractive ribbon.
To Keep: Granola will keep for up to 2 weeks in an airtight container before it begins to go stale. Or transfer to a zip-top freezer bag and freeze up to six months.
One Year Ago: Would You Rather…
