Apricot Blueberry Granola

Ingredients

• 2 cups Old Fashioned Rolled Oats
• ½ cups Flour
• ¼ cups Dark Brown Sugar
• ½ cups Sliced Almonds
• ½ teaspoons Kosher Salt
• ½ cups Pure Maple Syrup
• 3 Tablespoons Unsalted Butter, melted
• 1 teaspoon Vanilla
• ½ cups Dried Blueberries
• 1 cup Dried Apricots, Chopped

Preparation Instructions

Preheat your oven to 325 F and line a baking sheet with a Silpat or parchment paper. Set aside.

In a large bowl, stir together the oats, flour, brown sugar, almonds, and salt.

In a small bowl, stir together the maple syrup, melted butter, and vanilla extract.

Pour the maple syrup mixture over the oat mixture and stir well to combine.

Spread the granola onto the prepared baking sheet and place in the oven for 12 minutes.

Then pull the pan out of the oven. Gently stir the granola and place it back in the oven for 10-12 more minutes. Keep an eye on it and if it starts to get dark, remove it from the oven early.

Cool granola on baking sheet for a few minutes. Add dried fruit and toss. Store in an airtight container.