(12 servings)Toss on a wide rim baking sheet. Toast in a 350 F. oven for 7 minutes. Reduce oven to 275F.
1/3 cup pepitas
1/3 cup sliced almonds
1/4 cup pecans
1 tablespoon sesame seeds
2 teaspoon fennel seeds
Mix honey, peanut butter, oil, orange and vanilla until smooth.
1/3 cup honey
3 tablespoon smooth peanut butter
2 tablespoon olive oil
1/2 teaspoon orange zest
1 tablespoon fresh orange juice
1 tablespoon vanilla
Toss peanut butter sauce with nuts and seeds and oats. Mix until completely covered.
2 cups old fashioned oats
Spread onto parchment lined rimmed baking sheet and bake for 15 minutes. Stir.
Chop apricots and cranberries in a food processor. Mix with partially roasted granola. Bake in oven for another 30 minutes.
1/2 cup dried apricots, chopped
1/2 cup fresh cranberries, chopped (I buy several bags of fresh cranberries in December and freeze, as they are not available after the holiday season)
My breakfast included Greek yogurt, fresh strawberries and muesli parfait with a glass of skim milk. Delicious!