Crunchy “Fig & Apricot Granola”

Ahh today’s the day, it’s finally Friday. It’s the day we all look forward to, the day that brings the promise of a relaxing weekend. The time is nearly up when our hectic schedules and chaotic lives slow down for a measly 48 hours. Our minds start racing of what we can do to enjoy the weekend. If you’re anything like my husband and me, we like to get out and enjoy the weekend. He usually takes the boat out fishing all day. Whatever we do, we very rarely spend the weekend indoors when the weather is good.

Spring is here, Summer is around the corner. We crave to be outside camping, swimming, biking, hiking, fishing, running, gardening, whatever your passion is… get out there! Outdoor weekends mean we are on the go, it also means bring your own food or perish.

Bring your own food, hmm what can you bring that neither spoils nor needs to be reheated. Let’s imagine for a second that you’re on a long hike and hunger strikes. No drive through or fast food around you (because nature doesn’t allow preservatives). You start salivating at the very thought of food, then you remember you packed the homemade granola you made last night.

Sweet, crunchy, satisfying granola. It’s meant to fuel your body in any situation. Good by itself, with yogurt or even thrown into some almond milk mixed with some fresh fruit.

Fuel your body with nature to experience more of the natural life.


 

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Rolled Oats, Almonds, Walnuts, Cinnamon and Salt
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Roast at 350 degrees about 5-8 minutes
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Add Figs, Apricots, Coconut Oil, Honey and Vanilla. Roast another 10-15 minutes

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INGREDIENTS

  • 4 cups rolled oats
  • 1 cup sliced almonds
  • 1 cup chopped walnuts
  • 1 Tbsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup chopped dried figs
  • 1/4 cup chopped dried apricots
  • 3 Tbsp liquid coconut oil
  • 1/2 cup honey
  • 1 1/2 tsp vanilla

 

RECIPE

makes 7 cups (14 servings)

  1. Pre-heat the oven to 350 degrees fahrenheit. In a large mixing bowl, combine the rolled oats, almonds, walnuts, cinnamon and salt together.
  2. In a smaller mixing bowl, mix together the dried figs, apricots, coconut oil, honey and vanilla.
  3. Spread the dry mixture on a large baking sheet, laying it out flat. Bake for about 5-8 minutes or until slightly golden brown.
  4. Take the baking sheet out of the oven and pour the honey mixture on top. Use a spatula to mix the dry oats with the honey mixture. Make sure all the oats are lightly coated.
  5. Place back in the oven and continue to bake for about 10-15 minutes. Do not over cook.
  6. Let granola cool before storing or eating.

 

*I store this granola in mason jars for easy portability. Can be stored for up to two weeks.

(Serving size 1/2 cup: 247 calories, 6 grams of protein)


 

-This is an original recipe created for and by The Healthy Chew- All Rights Reserved

-All photos used in this article were taken by Stephanie Rackley for and by The Healthy Chew -all rights reserved

 

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Fig & Apricot Granola

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