For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.
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