Last Bits of Everything Granola

Today, I had too many almost empty containers in my pantry, so I cobbled together a granola for snacks in my lunches this week.


Last Bits of Everything Granola


  • 3 small handfuls of almonds (slivered and shaved)
  • 7 turkish apricots
  • 5 medjool dates
  • 1 heaping spoonful of eucalyptus honey
  • 1/4 cup of water
  • 1 cup of rolled oats
  • 1 tbs of chia seeds
  • 1 tsp of poppy seeds
  • 1 pinch each of cinnamon, ground cloves, allspice


  1. Preheat the oven to 350 degrees.
  2. Pulse the dates and apricots in a food processor until they are mushed together and unrecognizable. Transfer to a mixing bowl.
  3. In a cast-iron skillet, toast the almonds on low-medium heat until they are fragrant and light brown. Toss them in the bowl with the dried fruit. Mush everything together with a fork. Sprinkle with poppy seeds and chia seeds.
  4. Lightly toast the oats in the hot pan. Transfer to the mixing bowl and work all three ingredients together like you are creaming butter and sugar. Try to get make sure every oat is stuck to a bit of fruit.
  5. Pour the water in the skillet and drizzle in the honey. Stir the water until the honey dissolves. Let the honey-water simmer for a few minutes. Then, take it off the heat and sprinkle in the spices.
  6. Pour half the liquid over the oats to start. Mix thoroughly, and assess the consistency. If it looks coated well enough and no liquid is sitting in the bottom, then don’t add any more. You don’t want to make the mixture sopping wet.
  7. Line a cookie sheet with parchment paper. Sprinkle the wet oat mixture over the paper (taking care not to break up the chunks). Put it in the oven, and bake for 20 minutes.
  8. After 20 minutes, turn the granola with a metal spatula. Put it back in the over and set a timer for 10 minutes. Watch the granola carefully from now on. Every batch is unique. This one took 40 minutes.
  9. Once the granola is done to your liking (I like mine deeply toasted), allow it to cool completely. It will get crispier as it cools. Split it into snack size servings. Put the servings into separate containers. I like to store mine in the fridge. It seems to stay crispier longer.

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