Source: Parents Magazine

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Credit: Tara Donne

Recipe Summary test

prep:
20 mins
total:
1 hr 15 mins
Servings:
26
Yield:
13 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 300°F, with 2 racks. In a very large bowl, stir together oats, flakes, salt, and nutmeg. (Split into two bowls if needed.)

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  • In a medium saucepan, combine oil, honey, molasses, and water. Warm over heat medium heat, until hot. (Heating the liquid mixture makes it much easier to stir thoroughly into the dry mixture.)

  • Pour warm liquids over dry mixture. Stir well to fully incorporate and moisten. Divide evenly between 2 large, rimmed baking sheets. Bake 15 minutes. Use a pancake spatula to move and turn the granola on both pans, taking care to move the granola closest to the edges of the pans where it bakes more quickly. Spread out evenly again. Continue to bake, and turn every 15 minutes, until the granola is dry and crisp, 45 to 55 minutes total. Granola will continue to crisp as it cools to room temperature on the pans. Cool completely. Stir coconut and apricots into granola.

Nutrition Facts

221 calories; fat 7g; saturated fat 2g; carbohydrates 37g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 14g; protein 5g; vitamin a 193.8IU; vitamin c 7.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 28.9mcg; vitamin b12 0.4mcg; sodium 122mg; potassium 200mg; calcium 29mg; iron 2mg.
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