Apricot Honey Almond Granola
Active Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings
boncook.com
Ingredients
- 3 3/4 cups (319g) old-fashioned whole rolled oats
- 1 cup (95g) sliced almonds
- ½ cup pecans
- 1/4 cup (56g) French Pantry EVOO
- 1/2 cup (120ml) honey
- 1/2 cup (120ml) apricot puree
- 2 large egg whites, at room temperature
- 1/2 teaspoon French Pantry Rosemary, Basil, Thyme Herb
- Blend
- 1/8 teaspoon fine sea salt
- 1/2 cup (80g) chopped dried apricots (added after baking)
Instructions
- Preheat oven to 325°F. Set Large bonMAT on Perforated Baking Sheet.
- In a large bowl, mix oats, sliced almonds, herb blend, and salt.
- In a separate bowl, whisk egg whites 15–20 seconds until foamy. Whisk in EVOO, honey, apricot puree, and stir until smooth.
- Pour wet mixture over dry ingredients and toss until evenly coated.
- Spread granola in an even layer on the bonMAT. Bake 35–40 minutes, stirring every 10–15 minutes. For bigger clusters, gently press flat and skip the last stir.
- Cool completely on the pan, then fold in chopped dried apricots.
- Store airtight up to 3 weeks or freeze up to 3 months. To re-crisp, heat for 5–7 minutes at 300°F before serving.
bonTIPS:
- Use mild honey for balance or wildflower honey for deeper aroma.
- Bake until edges are golden and fragrant—overbaking can make honey taste bitter.
- Fold in dried apricots after cooling to keep their color and chew.
- Options: Add favorite seeds/nuts
