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Apricot Granola with Pinoli Nuts

This granola is refreshing yet hearty. Added to nonfat milk or yogurt, this breakfast choice will carry you through the entire morning. Add some ground cardamom (½ teaspoon) if you’d like to accentuate the flavor of the apricots. Stored in the fridge in a sealed container, this granola will keep forever!

Servings: 16 (1/2 cup each)
Yields: 8 cups

Ingredients

Cooking spray
6 cups FIFTY50 Low Glycemic Hearty Cut Oatmeal
1 cup pinoli or other chopped nuts
1 tsp ground cinnamon
¼ cup ground flaxseed
¼ cup canola oil
½ cup FIFTY50 Low Glycemic Maple Syrup
15 diced dried apricot halves

Directions

  1. Preheat oven to 350° F. Spray a large baking pan (9” x 10” x 2 1/2”) with cooking spray. Set aside.
  2. In a large bowl, combine the dry ingredients (oats through flaxseed). In a small bowl, combine the oil and the maple syrup. Add to the oat mixture and mix thoroughly to coat.
  3. Spread the oat mixture evenly in the baking pan.
  4. Bake 30 minutes or until the oats are well toasted, stirring the mixture every 5 – 6 minutes. Remove the pan from the oven. Cool thoroughly.

Add in the dried fruit. Store in airtight container.

Nutrition Facts

Calories 238

Total Fat 12g

Saturated Fat < 1g

Cholesterol 0mg

Sodium 12mg

Total Carbohydrates 28g

Dietary Fiber 4g

Total Sugars 6g

Added Sugars 2g

Protein 5g

Glycemic Index Low