Today’s recipe is not mind blowing or extraordinary by any means. It’s really just more of a necessity around here, now that school is out for summer. With two kids spending every possible moment they can outside playing, sometimes 5-6 hours a day, it can be really challenging to get them to eat enough. They just don’t want to pry themselves away from playing, especially if our neighbor and their BFF is part of the equation, but the tantrums that ensue when playtime is over and the hunger has set in are, trust me when I say, something fierce. So, simply not eating is not an option around here. I just have to get creative and make snacks that are enticing enough to pull them away long enough to grab a bite AND packed with good for them nutrition. Granola is one of my go-to healthy snacks and this week it’s Seedy Apricot Granola for the win.
Calling this granola seedy makes it sound like there’s something dirty lurking in there, but no way! No corn syrup, preservatives, or funny business here. Just good, clean, nourishing granola. The “seedy” comes from the wide assortment of seeds I used including quinoa, pepitas, sunflower, and hemp. So, you get a good bit of protein plus B vitamins, magnesium, iron, fiber, and complex carbohydrates for energy. Perfect for my very active little ones.
This granola is not only delicious and nutritious, but also naturally sweetened, oil free, and gluten free as long as you use GF certified oats. It’s great as a snack by the handful or with non dairy milk as a breakfast cereal. We love this lightly sweetened, crunchy, nutty granola and I think you will too.
If you try this apricot granola, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 2 cups old fashioned rolled oats, GF if needed
- 1 cup dried apricot, cut into small pieces I like unsulphered with no added sugars.
- ½ cup raw almonds
- ¼ cup uncooked quinoa
- ¼ cup maple syrup
- ¼ cup apple sauce
- 2 tablespoon raw hemp seeds
- 2 tablespoon raw sunflower seeds
- 1-2 tsp cinnamon
Preheat oven to 325 degrees and line a baking sheet with parchment paper. Set aside.
In a large bowl combine all ingredients except apricots. Spread oat mixture in an even layer on baking sheet.
Bake for 20-25 minutes or until lightly toasted. Remove from oven and allow to cool for about 15 minutes.
Add apricots to oat mixture and combine. Store in an airtight container.
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