Cranberry Apricot Almond Granola
Inspired by techniques from King Arthur Baking.
An almond-based granola enriched with almond butter and studded with tart cranberries and sweet dried apricots, baked low and slow until perfectly dry.
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Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 287 kcal |
| Protein | 5.8 g |
| Carbohydrate | 39 g |
| of which sugars | 19.9 g |
| of which free sugars | 15 g |
| Fat | 13.3 g |
| of which saturates | 1.3 g |
| Fibre | 5.5 g |
| Salt | 0.19 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Granola
- 355 g rolled oats (not instant)
- 130 g flaked almonds
- 82 g chia seeds (or flaxseed)
- 21 g skimmed milk powder
Syrup
- 35 g smooth almond butter
- ½ tsp almond flavouring
- 3 g fine sea salt or table salt about ½ tsp
- 235 ml maple syrup
- 110 ml vegetable oil
Stir in after baking
- 115 g dried cranberries
- 130 g dried apricots, diced
- 1
Heat. Preheat the oven to 150 °C (130 °C fan) and line a large rimmed baking tray with baking paper.
- 2
Dry. In a large bowl, mix together 356 g rolled oats, 128 g flaked almonds, 82 g chia seeds (or flaxseed) and 21 g skimmed milk powder.
- 3
Warm. In a small saucepan or microwave-safe jug, warm 35 g smooth almond butter, ½ tsp almond flavouring, ½ tsp fine salt, 235 ml maple syrup and 110 ml vegetable oil until just warm enough to whisk smooth.
- 4
Pour. Tip the warm mixture over the dry ingredients and stir thoroughly until everything is evenly moist.
- 5
Bake. Spread onto the lined tray and bake for 90 min, stirring thoroughly every 15 min, until golden and completely dry.
- 6
Cool. Let cool on the tray.
- 7
Add. Once cooled, stir through 113 g dried cranberries and 128 g dried apricots diced.
- 8
Store. Once completely cool, transfer to an airtight container.
Storage
Keep in an airtight container for up to 2 weeks, or freeze for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
