Honey Apricot Granola.

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As I typed the words “honey” & “apricot” together, I couldn’t help but think of the scene in “Notting Hill” when Hugh Grant is offering Julia Roberts apricots soaked in honey, then wondering why someone would do that, because if you wanted apricots you would buy apricots, and if you wanted honey, you should just buy honey.This is how my normal brain converses with itself, in movie quotes. But you knew that about me.Also, I’m probably going to watch “Notting Hill” tonight . . .

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This granola is deliciously sweet without the addition of sugar, which means hooray for your blood sugar not spiking in the morning! I give credit to the smoky, slightly vanilla-y flavor that the roasted almonds give, and the irresistible shreds of coconut. I rarely make granola, & I’m not sure why I don’t make it more often. It is so versatile! As in “the recipe calls for ____, ____, & ____, but I don’t have any of that, so I’m going to use ___, ___, ___, & a touch of ____, because I can.” That is the gist of granola for you. The original recipe calls for dried blueberries & cranberries (which would be hella yum) but I had dried apricots & raisins on hand. Therefore? Custom granola.
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I snagged this recipe from the Rebar cookbook, a restaurant based out of Victoria. I have actually never been there, but this cookbook has definitely impressed me! I have made a few recipes so far, & they have been simple, wholesome, & packed with unique flavors. Someday I’ll make it to their restaurant, but for now? Granola dates for days.
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Maple syrup & honey get combined as a sweetener & a binder. Nuts & seeds provide a good amount of protein & magnesium. In addition to the wonderful health factor of this granola, it can fall into your “easy-peasy” category.
Really truly. Mix dry. Mix wet. Combine. Bake. Let cool. Place in pretty mason jars to let people know that you’re just a little bit hipster & are proud about it.
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This is breakfast. This is your afternoon snack. This is your late night, movie-munching popcorn replacement. This also makes 5 cups of granola, so depending on your obsession & size of family, you could even give away a pretty mason jar to your mother-in-law, or your boss, because we all need to suck up & stock up on brownie points now and again, amiright?Honey Apricot Granola
makes 5 cups4 cups porridge oats*
1 1/3 cup unsweetened coconut flakes
1/2 tsp. sea salt
1 1/2-2 cups roasted almonds
1/4 cup pecans, roughly chopped
1/4 cup pumpkin seeds (pepitas)
1/2 cup sunflower seeds
1/2 cup vegetable oil
1/4 cup water
1/3 cup maple syrup**
1/3 cup honey**
1 tsp. vanilla
1-1 1/2 cup dried apricots, roughly chopped
2/3 cup raisins

*the porridge oats I used were a mixture of large old fashioned oats, oat brain, & flax seed. the original recipe calls for only 3 cups large oat flakes, 1 1/2 cup barley flakes, & 1 cup oat bran, so you can switch it up however you like!

**you can use 2/3 cup maple syrup or honey instead of 1/3 of each, depending on the flavor you like. 

In a large bowl, combine porridge oats, coconut flakes, sea salt, roasted almonds, pecans, pumpkin seeds, & sunflower seeds. In a smaller bowl, whisk together the oil, water, maple syrup, honey, & vanilla. Combine the wet & dry mixes & stir thoroughly.

Spread the mixture out onto two baking sheets. Bake at 250F for 20-40 minutes (*the original recipe says 20-30, but I baked mine 35-40 minutes, It depends on your oven and just how crunchy you like your granola. It will be a bit soft, but crisp up a bit when cooling). Stir the mixture every 10 minutes to ensure even baking and remove from oven when golden brown. Cool & stir in the dried fruit. Seal and store for up to 1 month .

Source: heavily adapted from the Rebar cookbook
Listening to: The Honey Trees

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