Apricot and Cranberry Granola.

Who loves granola? I know I do! Especially when it’s homemade! I usually don't make my own granola and instead buy the bland/dry grocery store brand's.  I mainly use it to sprinkle over my yogurt or just eat it right out of the box as a snack.  After trying this recipe out and tasting the fresh flavour's of dried fruits and cinnamon, this granola kick's any store brand off the shelves! I can literally eat this granola right out of the bag as a snack, but adding it to plain or vanilla Greek yogurt almost makes it into a dessert rather than my breakfast!  Its so crunchy and tasty and will last for over a week stored in an airtight container.  Yay for fresh granola goodness!

Oh and the Manitoba Harvest Hemp Heart's giveaway is over and the winner is: 

VERONICA M! 

Congrats to you :)

 I will be sending you an email shortly to get address info to pass on over to Manitoba Harvest!

Apricot and Cranberry Granola

Ingredients:

• 3 cups old fashioned oats
• 1 cup unsweetened shredded coconut
• ½ cup dried apricot, chopped into small pieces
• ¾ cup sliced almonds
• ¾ dried cranberries
• ½ cup light brown sugar
• 1 tbsp chia seeds
• ½ tsp salt
• 1 tsp cinnamon
• ½ stick of butter
• ¼ cup honey

 Directions:

1. Heat oven to 350 degrees.
2. Combine all of the dry ingredients in a large bowl and mix well with a wooden spoon or whisk.
3. In a small saucepan over medium heat, combine butter and honey until melted and combined.  Do not bring to a boil.
4. Pour the butter/honey mixture over the oats and mix until coated well.
5. Spread oats over parchment paper on a baking sheet and bake in the oven for 15 to 20 minutes or until lightly golden.
6. Wait until the oats are completely cooled before storing in an airtight container.

Who loves granola? I know I do! Especially when it’s homemade! I usually don't make my own granola and instead buy the bland/dry grocery store brand's.  I mainly use it to sprinkle over my yogurt or just eat it right out of the box as a snack.  After trying this recipe out and tasting the fresh flavour's of dried fruits and cinnamon, this granola kick's any store brand off the shelves! I can literally eat this granola right out of the bag as a snack, but adding it to plain or vanilla Greek yogurt almost makes it into a dessert rather than my breakfast!  Its so crunchy and tasty and will last for over a week stored in an airtight container.  Yay for fresh granola goodness!

Oh and the Manitoba Harvest Hemp Heart's giveaway is over and the winner is: 

VERONICA M! 

Congrats to you :)

 I will be sending you an email shortly to get address info to pass on over to Manitoba Harvest!

Apricot and Cranberry Granola

Ingredients:

• 3 cups old fashioned oats
• 1 cup unsweetened shredded coconut
• ½ cup dried apricot, chopped into small pieces
• ¾ cup sliced almonds
• ¾ dried cranberries
• ½ cup light brown sugar
• 1 tbsp chia seeds
• ½ tsp salt
• 1 tsp cinnamon
• ½ stick of butter
• ¼ cup honey

 Directions:

1. Heat oven to 350 degrees.
2. Combine all of the dry ingredients in a large bowl and mix well with a wooden spoon or whisk.
3. In a small saucepan over medium heat, combine butter and honey until melted and combined.  Do not bring to a boil.
4. Pour the butter/honey mixture over the oats and mix until coated well.
5. Spread oats over parchment paper on a baking sheet and bake in the oven for 15 to 20 minutes or until lightly golden.
6. Wait until the oats are completely cooled before storing in an airtight container.