In my quest to eat healthier I've been trying out different types of granola. I made the chocolate coconut version about a month ago (which was delicious!), but this time I wanted something a little more traditional.
My oldest son loves granola over his yogurt, just like his dear mother. So I tried to find something that would be good over either plain or vanilla yogurt. This apricot walnut granola is perfect on both, as well as just eaten by the handful. I've been caught a few times in the kitchen with my hand in the container late at night! It's not overly sweet so it's a perfect snack anytime of the day.
The great thing about this recipe is that you can make it your own by changing out the nuts and dried fruits. You can try it with almonds or pecans, or dried cherries, blueberries or raisins. Get creative!
Apricot Walnut Granola
2 cups rolled oats
1 cup coarsely chopped walnuts
1/2 cup unsweetened coconut flakes
1/4 cup toasted wheat germ
1/4 cup flaxseed meal
1/2 cup honey
2 Tbsp vegetable oil
2 tsp ground cinnamon
1 cup dried apricots, roughly chopped
Preheat your oven to 300 degrees and grease a large baking pan.
In a large bowl combine the oats, walnuts, coconut, wheat germ and flaxseed and mix well.
In a small bowl stir together the honey, vegetable oil and cinnamon. Pour over the oat mixture and mix well.
Spread the mixture evenly on your prepared pan.
Bake for about 30 minutes, until lightly brown. Be sure to stir the mixture after about 20 minutes. Remove from the oven and stir in the chopped apricots.
Let the granola cool completely before storing in an airtight container. Granola can be stored at room temperature.
Enjoy as a snack or over yogurt, which is my favorite way!