I actually made the granola with the intention of using it as a topping on yogurt or oatmeal throughout the week, but considering the amount I already ate this morning and how delicious it is, I don’t know if it’ll make it to Monday.
I began by chopping dried apricots until I had a full quarter cup of the fruit.
You can easily use a combination of any type of dried fruits: raisins, cherries, cranberries, blueberries, pineapple…
I love all kinds of nutsand conveniently had slivered almonds and walnuts onhand so I added a quarter cup of each to the bowl with the apricots.
I poured one and one third cups of overflowing old fashioned oats (not the quick-cooking kind) in with the dried fruit and nuts.
To moisten the oat mixture and add sweetness, I combined a quarter cup of honey with three tablespoons of melted butter and drizzled the liquid over the oats, tossing to coat the mixture.
After tasting the granola, I decided it needed a little extra oomph and added a liberal amount of cinnamon and pumpkin pie spice to the mix.
I spread the granola on a cookie sheet sprayed with cooking spray and baked it at 350 for 12 minutes. I then stirred the mixture and baked it for an additional eight minutes (or until lightly browned).