Chewy Apricot-Blueberry Granola
Prep time
Cook time
Total time
Once you've tried this chewy, crispy homemade granola, you'll never go back to store-bought again. Play around with various combinations of dried fruit, nuts and seeds to make your own custom flavour blend - this recipe is infinitely adaptable!
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup rye flakes
- ½ cup sesame seeds
- ½ cup shelled pistachios
- ½ cup shelled pumpkin seeds
- ⅓ cup dried blueberries
- ⅓ cup chopped dried apricots
- ½ cup unsweetened flaked coconut
- ½ cup whole wheat flour
- ½ cup dry skim milk powder
- 2 tbsp flax meal
- ½ tsp each ground ginger and cinnamon
- ¼ tsp ground cardamom
- 6 tbsp canola oil
- 2 tbsp raw organic coconut oil, melted
- ⅔ cup honey
- Pinch of sea salt
Instructions
- Preheat oven to 275F. Line a large baking sheet with parchment paper or aluminum foil.
- In a large mixing bowl, stir together all of the ingredients until thoroughly combined.
- Turn out onto the prepared baking sheet, and use your hands to gently press into a large mound in the centre of the pan.
- Transfer the baking sheet to the top rack of preheated oven, and bake for 20 minutes.
- Using a wooden spoon, gently break up the granola into large clumps, and spread out evenly over the full surface of the pan. Return to the oven for another 15-20 minutes or until lightly toasted, stirring the granola halfway through to ensure it browns evenly.
- Allow the granola to cool completely before scooping into mason jars for storage. Keeps for about a month if stored in a cool, dry place - assuming you haven't already snarfed it down by then, that is.
- Variation:
- Chewy Cranberry-Walnut Granola: Substitute ⅔ dried cranberries for dried blueberries and apricots, and walnuts for pistachios. Omit ginger and cardamom, and increase cinnamon to 1½ tsp.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/?p=1419