Apricot Granola with Almonds

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Serves 9

Most granola is loaded with oil. Instead, I use apricot nectar boiled down to a thick syrup to bind the oats together. Dried fruit is an essential addition to granola, but it can make the oats soggy over time. To remove some of the moisture from the dried apricots used in this recipe, I add them to the granola in the oven during the last few minutes of baking.

Nonstick vegetable oil spray for pans

2       cups apricot nectar

1/2     cup honey

1       teaspoon grated lemon zest

1/2     teaspoon vanilla extract

1/2     teaspoon salt

7       cups rolled oats

3/4     cup sliced almonds

1 1/2   cups dried apricots, chopped

1. Preheat oven to 350 degrees. Lightly spray two large baking sheets with oil.

2. Bring apricot nectar to boil in medium saucepan. Simmer until thick and syrupy and reduced to 2/3 cup, about 10 minutes. Stir in honey, lemon zest, vanilla, and salt.

3. Mix oats and almonds together in large bowl. Drizzle hot apricot nectar mixture over oats and nuts and mix well until evenly coated. Spread mixture over prepared baking sheets.

4. Bake, stirring once, until oats are starting to brown, 20 to 25 minutes. Sprinkle apricots over oats and continue baking for 5 minutes. Cool granola to room temperature. Store in airtight container for up to 2 weeks.

PER SERVING: 429 calories, 12g protein, 8g fat, 80g carbohydrates, 10g fiber, 126mg sodium, 42% vitamin A, 21.5% iron, 8% calcium