All the leaves are brown… — Apricot and Raisin Granola

Well, fall seems to have arrived with a vengeance. Temperature has dropped nearly 10F everyday over the past few days!  I feel as though we need a quick injection of something warm and cinnamon-y in the house. And since Emma’s also been asking (out of the blue, I may add), that she’d really like some granola, I’ve set to work on some.

Apricot and Raisin Granola

I never really thought I’d be the granola-making kind of girl, although I remember loving the Quaker granola cereal in the big orange box as a kid. After Emma asked for granola, I did look for some at the grocery store. They all seemed loaded with sugar and oil and more sugar. And it was insanely expensive.

So the hunt began – to find for something homemade, quick, easy, delicious and devoid of some of the sugar and oils. And it led me here, to this recipe. Found a version of it on Martha Stewart’s Whole Living website and have altered it to our tastes. The first batch lasted all of an hour, with Emma leading the snacking.

You can use more or less of the sweeteners as you wish, as well as any combination of dried fruits that you prefer. We’re leaving nuts out of ours these days – seems Emma may have an allergy to them – but you can throw in a handful of chopped almonds or pecans to your taste.

I’m actually making some now — and the whole house smells like it’s giving me a great big hug.

PS – Happy Halloween!

Apricot and Raisin Granola

adapted from: Martha Stewart’s Basic Granola Recipe

  • 1 1/2 cups rolled oats (quick or old fashioned)
  • 1 1/2 tsp cinnamon
  • pinch of salt
  • 1/4 cup pressed apple juice
  • 3 tbsp maple syrup
  • 2 tbsp brown sugar
  • 1/4 cup dried apricots
  • 1/4 cup raisins

Heat the oven to 325F.

Combine the oats, cinnamon and salt in a medium-sized bowl. In another bowl, combine the juice, syrup, and brown sugar well. Pour over the oat mixture and stir until everything is moist. Spread evenly across a baking sheet and bake for 10 min.

Remove from the oven and break up the granola. Put it all back in for another 10 min or so, until it has crisped.

Remove from oven and let cool (if you can keep your hands off of it). Combine with apricots and raisins and serve. Or store in an air-tight container at room temperature for 1 month.

Tips and Suggestions:

  • Try adding unsweetened shredded coconut to the mixture before baking it. Toasted coconut is wonderful in granola.
  • Choose your own mixture of dried fruits and seeds for add-ins. We often use dried cherries, chocolate chips and roasted, salted sunflower seeds in place of the apricot and raisins. Dried cranberries, roasted pumpkins seeds are also a great combination.

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