Granola with Apricots and Ginger Recipe

Granola with Apricots and Ginger Recipe
Granola with Apricots and Ginger Recipe photo by Taste of Home
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Granola with Apricots and Ginger Recipe

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MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 4 cups old-fashioned oats
  • 1-1/2 cups unblanched almonds
  • 1 cup sunflower kernels
  • 1/2 cup flaxseed
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup chopped dried apricots
  • 1/2 cup crystallized ginger, finely chopped

Directions

In a large bowl, combine the first seven ingredients; set aside. In a small saucepan, combine oil and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 40-45 minutes or until golden brown, stirring every 10 minutes. Cool on a wire rack. Add apricots and ginger. Store in an airtight container. Yield: 8 cups.
Originally published as Granola with Apricots and Ginger in Country October/November 2010, p52

Nutritional Facts

1/2 cup: 348 calories, 18g fat (2g saturated fat), 0 cholesterol, 127mg sodium, 42g carbohydrate (18g sugars, 6g fiber), 9g protein.

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  • 4 cups old-fashioned oats
  • 1-1/2 cups unblanched almonds
  • 1 cup sunflower kernels
  • 1/2 cup flaxseed
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup chopped dried apricots
  • 1/2 cup crystallized ginger, finely chopped
  1. In a large bowl, combine the first seven ingredients; set aside. In a small saucepan, combine oil and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat.
  2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 40-45 minutes or until golden brown, stirring every 10 minutes. Cool on a wire rack. Add apricots and ginger. Store in an airtight container. Yield: 8 cups.
Originally published as Granola with Apricots and Ginger in Country October/November 2010, p52

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