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Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.
For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.
Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.
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By mamachills
Lanham, MD
on April 01, 2013
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What she said! (magdaw. Fabulous granola. I knew it would be when I tasted the honey/oil/vanilla mixture. How can you go wrong with those ingredients? I used the maple syrup, and regular old brown sugar. I would readily use the corn syrup though, and possibly molasses. Had to improvise on the puree, didn’t have enough apricots left; added raisins, cranberries and dried cherries to the apricots. No apricot nectar so I used mango nectar, didn’t puree for my first parfait. The parfait was good, the granola may not last long enough for me to make another one. The recipe is for apricot yogurt parfait, but the granola is the star of this show.
Burned my first batch by giving it the full 45 minutes. It goes out to the birds. Second batch looked good at 40 minutes, carryover cooking even though I transferred immediately to a cooler pan made it a little too brown but edible. Next time I’m going to remove it at 35 minutes. My second batch was great, I expect the next one will be even better.
By magdaw
Georgia
on March 23, 2013
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This granola is fabulous!!! I couldn't find the light-brown muscovado sugar at my grocery store, but light-brown cane sugar worked fine. I made the apricot puree, but I'm not sure there will be any granola left by the time it chills. I had to thin out the apricots with a little more apricot nectar, but it worked out just fine. Oh, I used dark corn syrup in place of the maple syrup. I'm just not a fan of maple syrup. Other than that, I used one cup of walnuts, 1/2 cup of pecans, and 1/2 cup of almonds. It didn't start getting clumpy until it started to cool. YOU HAVE TO TRY THIS GRANOLA!!! I love to watch Brunch at Bobby's. Even if you are not a breakfast, or brunch lover, you can serve this food for dinner.
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