Roasting veggies is great in the cold weather months because not only do they taste really good, your kitchen also gets nice and warm and cozy as the veggies are roasting! These Honey-Roasted Root Veggies have a slightly sweet taste from the honey and they Continue reading
While thumbing through a summer issue of Real Simple magazine the other day, I found a little note about Agua Fresca and how you could blend watermelon, cucumber, or cantaloupe with lime juice and a little sugar, then strain and serve over ice. That reminded me of an Agua Fresca recipe I made a few years back. It’s made a little differently–I used strawberries and didn’t strain it. I also used honey instead of sugar.
Hello and hope you are all staying cool! This is one of the hottest summers we’ve had in awhile! I don’t like to bake or cook much when the weather is this hot–instead, I make a lot of salads, sandwiches, and simple side dishes that require little or no Continue reading
This golden granola reminds me of summertime! The combination of chopped and chunky dried apricots and golden raisins taste great together. Apricot-Honey Granola has a lot of other good things that I often add to my homemade granolas: sunflower kernels, coconut flakes, wheat germ or flaxseed, and chopped nuts. It’s sweetened mostly with honey and a bit of brown sugar. You can serve it as a cereal with milk, in yogurt parfaits, or just as it is, for a snack.
APRICOT-HONEY GRANOLA by NancyC
Makes about 12 cups
- 6 cups old-fashioned oats
- 1 1/4 cups hulled, raw sunflower kernels (if using roasted, add them in after baking)
- 1 1/4 cups sweetened or unsweetened coconut flakes
- 1/2 cup wheat germ or ground flaxseed
- 1 1/2 cups chopped pecans
- 3/4 cup honey
- 1/4 cup packed brown sugar
- 3/4 cup light olive oil
- 2 teaspoons salt
- 1 cup golden raisins
- 2 cups chopped dried apricots
Preheat oven to 325˚F. Line two 10×15″ rimmed cookie sheets or one 13×18″ rimmed baking sheet with parchment paper; set aside.
In large bowl, toss the oats, sunflower kernels, coconut flakes, wheat germ or flaxseed, and chopped pecans; set aside.
In small microwaveable bowl, heat honey for 20 to 30 seconds to make the consistency thinner. Then, in medium size bowl, blend honey, brown sugar, olive oil, and salt, blending everything well.
Pour the honey mixture over the oat mixture and toss until the oat mixture is well-coated.
Spread this mixture onto the prepared baking sheet(s) and bake at 325˚F for 20 minutes; remove pan from oven to stir and toss the mixture (for even baking). Return to oven and bake an additional 15 minutes, until granola is golden.
Remove from oven and add the golden raisins and chopped dried apricots to the mixture on the pan; toss to combine everything well. Let mixture cool completely on pan (the mixture will get crunchier as it cools), then store in a tightly-sealed container for 2 to 3 weeks.
When I make granola in the summer, I usually do it early in the morning, when it’s still cool. I try to avoid using the oven later in the day because my place gets so hot! But it’s worth making this yummy granola, even if you do have to get up extra early to do it! 🙂 Have you made any granola lately? What do you like to add to yours?