My regular Sunday morning activity: making this granola so I can fuel my week. Hyper-delicious + mega-nutrititious + not many dishes.
Ingredients
- almonds: 0.75 cup
- walnuts: 0.33333 cup
- rolled oats: 4 cups
- dried apricots: 1 cup (chopped)
- cranberries: 1 cup (dried)
- honey: 0.5 cup
- olive oil: 0.5 cup
- apricot preserves: 0.33333 cup
- wheat germ: 0.33333 cup
- unsalted sunflower seeds: 0.33333 cup
- chia seeds: 0.33333 cup
- milled flax seeds: 0.33333 cup
- oat bran: 0.25 cup
- black sesame seeds: 0.25 cup
- ground cinnamon: 2 tsp
- ½ teaspoons vanilla extract: 1 piece
- ground nutmeg: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Spread almonds and walnuts on a rimmed baking sheet. Toast in the preheating oven until fragrant, 8 to 10 minutes.
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Transfer almonds and walnuts to a very large bowl. Add oats, apricots, cranberries, honey, olive oil, apricot preserves, wheat germ, sunflower seeds, chia seeds, flax seeds, oat bran, black sesame seeds, cinnamon, vanilla extract, and nutmeg. Mix well with your hands.
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Line the baking sheet with parchment paper. Spread granola mixture evenly across.
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Bake in the preheated oven for 15 minutes. Stir the mixture; bake for 15 minutes more. Stir once again, then press the mixture down firmly. Return to the oven for 15 minutes more.
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Let granola cool and dry for at least 2 hours. Crumble and transfer to an airtight container.
