It's funny where your mind will go while you're running on a treadmill. While I was huffing and puffing with my fellow gym-goers this morning, I started thinking about what I was going to tell you about this granola. I thought about telling you that it's made with wholegrain oats which totally conjured up images of fields of grain, swaying in the summer breeze.... I thought about telling you that it is sweetened with honey - a complex sugar - and then I started thinking about pretty little bees and flowers and perfume... Then my thoughts turned to the almonds and apricots and that, in turn, lead me to think about hot Middle Eastern nights and walking barefoot through orchards of fruit and nut trees. By the time I'd finished day-dreaming, I only had 1 more hill and 2 more kilometres to go.
Simple Almond and Apricot Granola
Makes enough to fill a 1 litre jar
350g wholegrain rolled oats
125ml safflower oil (or neutral oil such as sunflower or grapeseed oil)
70g natural almonds
70g dried apricots, chopped
Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
Mix the oats, almonds, honey and oil in a large bowl until the oats and almonds are well coated with the honey and oil.
Pour the oat mixture onto the baking tray and spread it out evenly.
Toast the granola for about 15-20 minutes, checking every 5 minutes and stirring the mixture so it toasts evenly. When you've reached the desired state of toastiness (you will be able to tell by colour, I don't like mine too dark), take it out of the oven and leave it to cool on the baking tray.
When it's completely cool, add the chopped apricots and mix through. This will keep in an air tight jar for about a week - if it lasts that long.