22 June 2015

apricot pecan granola

Quick recipe for today! I haven't been able to write anything recently, either due to lack of time or inspiration. My summer chemistry course has ended and my only commitment at the moment is work so hopefully I will be able to create more content. But for now I want to share a granola recipe I created a few weeks back!

During the school year when I had class at 8 or 9am I would usually leave my house by 7:30 to get there on time. At that time in the morning, I'm not that hungry but I know that once I get to class my stomach will start rumbling like a thundercloud. Granola is the best (and yummiest) solution possible.  Put in a jar with plain yogurt and some fruit it's the best breakfast that actually keeps me full until the afternoon.

My granola recipes change each time I make a batch but I always stick to whole rolled oats, a syrup, and raisins as a base. Usually I throw whatever I have on hand into a bowl but recently I have been wanting to create a specific favour combination. Thanks to this post by Pale Lily, I found out how to make it form little bunches! The addition of sugar and letting the granola cool completely allows it to form those wonderful little clusters. The inspiration here were the dried apricots, imported from Afghanistan, that I bought at a Persian market! They're not sweetened so they retain their pure, delicious, apricot-y flavour. Mixed with pecans and honey, this made for a seriously delicious breakfast option. Or lunch, or dinner... I'm not picky. 

  • 2 cups organic whole rolled oats
  • raw pecans
  • dried unsweetened apricots
  • 1/4 cup raw honey
  • 1/2 cup vegetable oil (I used canola) 
  • cinnamon
  • 1/4 cup organic coconut sugar
  1. Preheat oven to 300°C and prepare a baking tray with parchment paper. Before mixing, lightly chop the pecans and slice the apricots into strips. In a large bowl combine oats, pecans, apricots, cinnamon and sugar. 
  2. In a separate bowl whisk together the oil and honey until lightly combined. Pour over the dry ingredients and mix so that the dry ingredients are coated in sugar/oil. 
  3. Spread the granola mixture on the baking tray around 1cm thick. Press granola down flat. Bake at 300° for 15 minutes or until oats start to brown. Remove the tray and turn the granola so the underside can be properly cooked as well. Press down in the tray again, turn the oven down to 250°, and bake for another 10 minutes. 
  4. After 10 minutes, turn off the oven and leave granola inside. This will give it a chance to dry and crisp together. Once fully cooled, break granola into small chunks and store in a glass or plastic container. Best served with yogurt and bananas. 

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