This is how my normal brain converses with itself, in movie quotes. But you knew that about me.
Also, I'm probably going to watch "Notting Hill" tonight . . .
Honey Apricot Granola
makes 5 cups
4 cups porridge oats*
1 1/3 cup unsweetened coconut flakes
1/2 tsp. sea salt
1 1/2-2 cups roasted almonds
1/4 cup pecans, roughly chopped
1/4 cup pumpkin seeds (pepitas)
1/2 cup sunflower seeds
1/2 cup vegetable oil
1/4 cup water
1/3 cup maple syrup**
1/3 cup honey**
1 tsp. vanilla
1-1 1/2 cup dried apricots, roughly chopped
2/3 cup raisins
*the porridge oats I used were a mixture of large old fashioned oats, oat brain, & flax seed. the original recipe calls for only 3 cups large oat flakes, 1 1/2 cup barley flakes, & 1 cup oat bran, so you can switch it up however you like!
**you can use 2/3 cup maple syrup or honey instead of 1/3 of each, depending on the flavor you like.
In a large bowl, combine porridge oats, coconut flakes, sea salt, roasted almonds, pecans, pumpkin seeds, & sunflower seeds. In a smaller bowl, whisk together the oil, water, maple syrup, honey, & vanilla. Combine the wet & dry mixes & stir thoroughly.
Spread the mixture out onto two baking sheets. Bake at 250F for 20-40 minutes (*the original recipe says 20-30, but I baked mine 35-40 minutes, It depends on your oven and just how crunchy you like your granola. It will be a bit soft, but crisp up a bit when cooling). Stir the mixture every 10 minutes to ensure even baking and remove from oven when golden brown. Cool & stir in the dried fruit. Seal and store for up to 1 month .
Source: heavily adapted from the Rebar cookbook
Listening to: The Honey Trees