Apricot, Cherry, Blueberry Homemade Granola

Preheat the oven to 300ºF. Line a baking sheet with parchment paper or a silicone mat. Set aside until needed.

In a large bowl, toss together the rolled oats and almonds.

In a small bowl, whisk together the water, canola oil, honey and vanilla. Add the wet mixture to the rolled oats and almonds and toss to coat. Continue tossing until all the almonds and rolled oats are completely coated in the wet mixture.

Transfer the mixture to the prepared baking sheet. Bake the granola until the rolled oats and the almonds are completely toasted and almost all the liquid has been soaked up, about 20-30 minutes. Remove from the oven and add the apricots, cherries and blueberries to the baking sheet. Toss together and place back in the oven for 5 minutes. You just want to the dried fruit to soak up some of the liquid.

Remove the granola from the oven and allow it to cool completely on the baking sheet. Transfer to a sealed container.

This granola lasts quite some time. We have always finished the whole batch within 1 month and it has tasted great each time.

Recipe adapted from Cooking with My Kid.