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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Lightly sweet, lightly spicy, crunchy and packed full of homemade goodness. Adapted from a recipe by Michelle at Brown-Eyed Baker. Ingredients:
5 1/2 cups rolled oats (not quick oats) |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
3/4 teaspoon table salt |
3/4 cup packed light brown sugar |
3/4 cup unsweetened applesauce |
1/4 cup honey |
1 1/2 cups chopped almonds or 1 1/2 cups slivered almonds |
3/4 cup dried cranberries |
3/4 cup chopped dried apricot |
Directions:
1. To minimize sticking while chopping the apricots, spray both sides of your chef's knife with non-stick cooking spray; do this in the sink so it doesn't go all over the kitchen.
2. Preheat oven to 325°F Line a baking sheet with parchment paper.
3. Combine oats, cinnamon, ginger and salt in a large bowl.
4. Combine brown sugar, applesauce and honey in another bowl until well-blended. Pour wet ingredients into dry and stir well (with a spatula or your hands) until all the oats are coated, and the clumps are broken down to the size you like.
5. Pour the mixture onto the baking pan and bake in the preheated oven 30-40 minutes. Turn the granola over in sections with a wide spatula, then bake another 10-15 minutes, until crisp and golden. Cool completely on the baking sheet.
6. Break granola into clumps the size you like, then toss with almonds, cranberries and apricots. Store in an air-tight container for up to three weeks.
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