Sweet and salty and crunchy make the perfect snack. Plus dried apricots are just the best.
This also makes are really great present wrapped up in a jar.
"Tutti Fruitti" Little Richard
Adapted from One Girl Cookies
- 4 1/2 cups old-fashioned rolled oats
- 1 cup slivered almonds
- 1/2 cup unsalted sunflower seeds
- 3/4 cup unsweetened shredded coconut
- 1/2 teaspoon table salt
- 1/2 cup honey
- 1/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 3/4 cup dried apricots, chopped
Directions:Preheat the oven to 350 degrees. Spread the oats out on two baking sheets, and toast them in the oven for 14 minutes. Then transfer them to a very large bowl and let them cool.
On a baking sheet, toast each of the following ingredients separately: the almonds for 10 minutes, the sunflower seeds for 8 minutes, and the coconut for just 1 minute. Add the toasted nuts and coconut to the oats, and stir. Reduce the oven temperature to 225 degrees.
Add the salt, honey, oil, and vanilla to the mixture in the bowl, and mix thoroughly. Divide the mixture between the two baking sheets, and bake for 2 hours. Remove the baking sheets from the oven and let the granola cool for 20 minutes.
In a large bowl, combine the apricots with the baked ingredients. Allow the granola to cool to room temperature. The granola will keep in an airtight container for up to 2 weeks.