This time, I made it with some dried blueberries instead of dried apricots.
Rose's Light Nut and Dried Fruit Granola
Adapted from Rose Reisman recipe
2 cups rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed (used 1/4 cup)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons vegetable oil (used canola oil)
1/4 cup orange juice
3 tablespoons pure maple syrup
1/4 cup diced dried apricots (used dried blueberries)
1/4 cup diced dried cranberries
1/2 cup chopped nuts (used almonds)
Preheat oven to 300°F Line a baking sheet with aluminum foil and spray with vegetable spray.
Combine the oats, flour, sugar, cinnamon, ginger, oil, orange juice, maple syrup and nuts in a mixing bowl. Place on the prepared baking sheet and bake for 35 minutes, tossing once to prevent burning. Add the dried fruit.
Store in airtight containers for up to 1 month.
If you prefer to have dried fruit that is baked, add it to the granola mixture before it goes into the oven. It makes the fruit much chewier. If you want the granola crisper, leave it in the oven with the heat off for another two hours. Feel free to substitute any dried fruit of your choice