Posted in Cooking

Pecan and Apricot Granola

I’m amazed at just how expensive granola can be at the grocery. Then there’s also the “unknown” factor! Just what exactly is in that processed granola??? So; I decided to make my own and let me tell you…it’s really good.

P1010194 I used easy to find ingredients. Quick oats, pecans, flaxseed meal, canola oil, molasses, dried apricots, honey, vanilla extract and some sea salt.

P1010195 Chop the pecans and dried apricots. I did a rough chop of the pecans and a little finer chop of the apricots, but really this is personal preference depending on if you want more of a chewy or crunchy texture. (Don’t you just love that old wood cutting board? It’s a staple in my kitchen.)

P1010196 Mix the dry ingredients in a large bowl.

P1010197 Mix the wet ingredients in a small bowl.

P1010198 It’s a loose granola, (not like a bar).

P1010199 My favorite way to eat it is mixed in with some vanilla yogurt. Delicious!!

Here’s the recipe:

Preheat the oven to 350 degrees, then line a sheet cake pan with aluminum foil.

3 1/2 C Uncooked Quick Oats

1/2 C Ground Flaxseed Meal

1/3 C Pecans – chopped

1/3 C Dried Apricots – chopped

1/2 t Sea Salt

1/4 C Honey

1/4 C Molasses

2 T Canola Oil

1 T Vanilla

1/2 t. sea salt

Mix the first five ingredients in a large bowl. Mix the last four ingredients in a small bowl then add to the large bowl. Pour the granola on the baking sheet and bake for 30-40 minutes, stirring it around every 10 minutes. See…it really is that simple.

I love pecans and I think they taste even better when they’ve been toasted, which is one of the reasons why I chose them, but you could substitute with slivered almonds, or walnuts. And the dried fruit choices are endless.





I'm a wife and Mom. I love baking, crafting, scrap booking, and reading for fun. I work full-time outside of the home and I have one adult son who has high functioning Autism. My husband and I have been married for over 25 years and I still love him as much today as I did the day we were married.

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