Tuesday, April 21, 2015


~ brunch, by Parragon Books

2 3/4 c. rolled oats
2 Granny Smith apples, peeled and diced
2/3 c. dried figs, chopped
1/2 c. slivered almonds
2 T. honey
1/4 c. cold water
1 t. cinnamon
1 t. vanilla
1 t. butter, melted for greasing pan

Preheat oven to 325 degrees. In large bowl, mix oats, apples, figs, and almonds. Bring honey, water, cinnamon, and vanilla to a boil in a pan, then stir together with oat mixture.

Lightly grease baking sheet with melted butter and spread oat mixture evenly on sheet. Bake 40-45 minutes or until granola is golden brown, stirring occasionally to break up clumps. Cool completely before storing in an airtight container.

Notes: The apples will not dry out completely during the baking process, which means the oats will absorb their moisture if you store the granola for any length of time. You could either skip the fresh apples and just add diced, dried ones to the mixture instead, eat the granola soon after baking it, or reheat the granola for a bit to dry things out if it's softened in storage. We skip the butter and just use non-stick spray.

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