Honey and Hazelnut Granola (Valerie Bertinelli)

By peridot728

Ingredients

• 4 cups quick-cooking oats
• 1/2 cup hazelnuts, coarsely chopped
• 1/3 cup honey
• 3 tablespoons coconut oil
• 1 heaping teaspoon ground cinnamon
• 1 heaping teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 cup sliced dried apricots

Details

Servings 1
Preparation time 25mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Put the oats and hazelnuts in a large bowl. Heat the honey and coconut oil in a medium saucepan over medium heat until melted. Add the cinnamon, ginger, nutmeg and salt and whisk to incorporate. Remove from the heat and pour over the oat mixture. Stir until all the oats and nuts are coated well.

Spread the oat mixture on the prepared baking sheet. Bake until the oats are dried and the hazelnuts are lightly toasted, about 30 minutes. Let cool completely, and then mix in the apricots. The granola will keep in a tightly sealed container at room temperature for up to 2 weeks.

Recipe courtesy of Valerie Bertinelli

CATEGORIES:

Honey

Breakfast

Granola

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