Hot Lunch Club

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June 2014

Cranberry Apricot Almond Granola

by Jen Kwan, on almond, apricot, granola, breakfast, cranberry, oats

Cranberry Apricot Almond Granola


  1. Delicious.
  2. Fully customizable. (Keep your eye out for more versions in the future.)
  3. Functions as breakfast, snack, or dessert.
  4. Simple to make.

This version features dried cranberries, dried apricots, and sliced almonds.

Cranberry Apricot Almond Granola

Dry Ingredients
  • 3 cups old fashioned rolled oats
  • 1 cup sliced almonds
  • 1/4 cup quinoa flakes
  • 2 Tbsp flax seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
Wet Ingredients
  • 1/4 cup vegetable oil
  • 1/4 cup + 2 Tbsp maple syrup
  • 1 tsp almond extract
  • 2/3 cup dried cranberries
  • 1/3 cup dried apricots, diced

  1. Preheat oven to 250°F.

  2. Combine dry ingredients in a large mixing bowl.

  3. Whisk together wet ingredients in a liquid measuring cup.

  4. Coat the dry ingredients with the wet ingredients.

  5. Spread out on a half sheet pan lined with parchment paper or a silicone baking mat. Bake for 1 hour 15 minutes.

  6. Cool granola slightly, break up, and stir in fruit.

  7. Cool completely, store in airtight container.

Yield: 6 cups

Jen Kwan
Jen Kwan

I do the food thing where it is prepared, often with the application of heat, and then we all eat it.

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