Today I woke up wanting to bake but I had no idea what to make. Given my super packed schedule including Just Dance 3, tanning and coffee with friends, I didn't have too much time to spare. Oh, and I also had to pay a visit to the dentist--one which I always dread.
But when I mentioned the urge to bake to my mother, she quickly jumped at the opportunity. She asked me to make her granola. I said sure.
Here is the recipe for a quick granola that tastes great atop fruit and yogurt, sprinkled on a salad, or even on its own. Pros: it's simple to make, it's plenty, and it makes the kitchen smell amazing! Cons: it will most likely be gone quickly.
Apricot & Ginger Granola
Active time: 20 minutes. Total time: 50 minutes + cooling
- 6 cups old fashioned oats
- 2 cups sliced almonds
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 3/4 cup canola oil
- 3/4 cup maple syrup
- 1 teaspoon salt
- 2 cups dried apricots, chopped
- 1/3 cup crystalized ginger, finely chopped
- Preheat oven to 375 F.
- In a large bowl, mix oats, almonds and seed with oil, maple syrup and salt. Stir with a wooden spoon until combined. Spread granola on two rimmed baking sheets; place in oven and bake for 30 minutes, stirring halfway.
- Remove granola from oven and cool completely on sheets. Add apricots and ginger and toss to mix. *Granola can be stored in an airtight container for up to a week or frozen up to 4 months.