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2000s Recipes + Menus

Maple-Apricot Granola

Makesabout 10 cups
  • Active time:20 min
  • Start to finish:1 hr
February 2003
Packed with flax seeds, pumpkin seeds, and almonds, this granola is far more exciting than what you’ll find in the cereal aisle; the optional touch of crystallized ginger adds a spicy kick.

This recipe is part of our Gourmet Modern Menu for Mother’s Day. Click here for the full menu and video.
  • 1/4 cup flaxseeds (1 1/4 oz)
  • 6 cups old-fashioned oats (18 oz)
  • 2 cups sliced almonds (8 oz)
  • 1 cup hulled (green) pumpkin seeds (not roasted; 5 oz)
  • 1/2 cup hulled sunflower seeds (not roasted; 2 1/2 oz)
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 3/4 cup pure maple syrup
  • 1/3 cup crystallized ginger (2 1/2 oz; optional), finely chopped
  • 2 cups dried apricots (11 oz), finely chopped

  • Accompaniments:

    plain yogurt or milk; honey or maple syrup

  • Special equipment:

    an electric coffee/spice grinder
  • Preheat oven to 350°F.
  • Finely grind flaxseeds in coffee/spice grinder, then stir together with oats, almonds, pumpkin seeds, sunflower seeds, salt, oil, and syrup in a large bowl.
  • Spread mixture evenly in 2 large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, stirring and switching position of pans halfway through baking, until golden brown, about 30 minutes total.
  • Cool granola completely in pans on racks, then stir in ginger (if using) and apricots.
Cooks’ note: Granola can be made 1 week ahead and kept in an airtight container at cool room temperature, or frozen 1 month.

Recipe by Shelley Wiseman

Photograph by Lisa Hubbard

Keywords
shelley wiseman,
gourmet entertains,
dessert,
fruit,
nuts