I have a granola making addiction.
I have been making a lot of chia seed pudding lately (such as the recent chocolate peanut butter creamy chia seed pudding or, my personal favorite, matcha and vanilla chia seed pudding), and whenever I have chia seed pudding, I NEED to sprinkle it with a LOT of granola.
And after making my pecan cranberry granola for the 37th time, I wanted to try something new.
And I know that I have a new favorite thing every week, but seriously, this is my new favorite granola.
I apologize to all the raisin haters out there who are not so thrilled about all these raisin recipes, but for me? I don’t think I have enough raisin recipes!
This was a throw all the dried fruit and nuts that need using into a baking sheet and hope it tastes good kind of recipe. And guess what? It totally works.
This granola is the perfect topping for yogurt, chia seed pudding, or shoving handfuls into your mouth throughout the day. Being a chronic snacker myself, I totally understand if you choose the latter.
This Raisin and Apricot Granola is one of my favourite granola recipes. Made with dried apricots, honey and pecans, this makes a great breakfast recipe.
- 3 cups rolled oats
- 1/4 cup pecans, coarsely chopped
- 1/4 cup walnuts, 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
- 1/3 cup dried apricots, cut into small pieces
- 1/3 cup raisins
Preheat the oven to 300˚F.
In a large bowl, mix together the oats, pecans, walnuts, sugar, 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 and raisins. 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.