Call me a granola addict, but I am not going to stop making granola. One of the main reasons is that I bought a HUGE container of honey, and am getting through it. One granola recipe at a time.
Now I KNOW that this is pretty much the same recipe as my raisin and apricot granola that I made almost a month ago. But this is just me telling everyone how awesome and easy it is to make granola. I want to shovel as much granola down your throats as I am consuming on a daily basis. You know. Because I care.
So this weekend has been a little bit different for me. Anyone who knows me really well knows that I absolutely LOATHE Facebook. Because of a few bad experiences I have had with it in the past. But this weekend, I have decided to get a Facebook page for my blog. Even though it goes against everything that I believe in, (exaggeration of the year alert) I also want to get connected to other peoples’ blogs easier, and get inspiration from them.
It’s in it’s very earliest stage, but I plan to be more active on it in the future 🙂
In the meantime, I think I will be eating a big bowl of yogurt or vanilla chia seed pudding with some of this delicious granola sprinkled on top. Because weekends are meant for breakfast…at all times of the day!
This Apricot Granola is the perfect topping for yogurt for a quick and easy breakfast. Made with pecans, honey and dried apricots.
- 3 cups rolled oats
- 1/2 cup pecans, coarsely chopped
- 3 Tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup honey
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup dried apricots, cut into small pieces
Preheat the oven to 300˚F.
In a large bowl, mix together the oats, pecans, cinnamon and salt.
In a separate bowl, mix together the honey, vegetable oil and vanilla. Pour in with the dry ingredients and mix until the oats are thoroughly coated.
On a baking sheet, spread the mixture in a thin, even layer. Bake for 15 minutes. Stir together and add the apricots. Bake for an additional 15 minutes.
Remove from the oven, and let cool for around 20 minutes. Store in an airtight container for up to 2 weeks.