After all their pickiness to eat, they seam wiser to the point they ask for granola for breakfast and as a snack. The best part is they ask for “mom’s granola.” Bingo!
The truth is I have spent these last summer weeks trying to help them to discover and enjoy new flavors and textures.
My mom did that to me and now is my turn. Amen.
Today’s recipe is my latest invention: rolled oats and chopped pecans with maple syrup, spices and apricots and dried cranberries.
My Tomás Eugenio (9), who likes to joke saying he’s a cereal killer, likes his granola with milk and honey. Andrés Ignacio (11) likes it with sweet yogurt. I prefer mine it with low-fat yogurt.
Either way, it makes a delicious breakfast and the perfect snack, such as the yogurt parfait in the picture, I did it by adding layers of granola and yogurt and topping it with some maple syrup.
Super crunchy! Love it!
Apricot, Cranberry, Pecan and Maple Syrup Granola | Ingredients for 6 cups
3 cups of rolled oats
1 cup of pecans chopped
½ cup of maple syrup
2 tablespoons of vegetable oil
1 tablespoon of vanilla extract
1 ½ teaspoon of ground cinnamon
½ teaspoon of ground ginger
1 cup of dried apricots
1 cup of dried cranberries
In a large bowl, place the oats and the pecans and stir.
I a small bowl pour the maple syrup, oil, vanilla, cinnamon and ginger and mix well.
Add the syrup to the oats and combine until well incorporated.
Cover a baking sheet with parchment paper and spread the oats.
Turn on the oven to 300˚F. Bring the baking sheet to the oven and bake for 25-30 minutes, stirring every 6-7 minutes until the cereal is evenly browned.
Remove from oven and add the dried let cool down completely.
Once cool, the granola will be crispy and ready to be stored in a jar with a lid.
To print the recipe, click here.
How do you like this recipe? Ready to make it?
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