Lightend Up Toasted Almond Apricot Granola

adapted from Itzy's Kitchen


Servings - 16 ( recipe yields approx. 8 cups granola)   Serving size - 1/2 cup  Points Plus per svg - 6points+

Calories - 196.7   Total Fat - 6.5g,   Carb. - 35.4g,   Protein - 4g,  Fiber - 3.1g

4 cups old fashioned oats

1/2 cup slivered almonds, raw

1/2 cup whole almonds, raw

1/2 cup pepitas, raw

1/2 cup shredded sweetened coconut

1 TBS. ground cinnamon

1/2 tsp. kosher salt

3 TBS. unsalted butter

1/4 cup unsweetened applesauce

1/4 cup honey

1/2 cup brown sugar, loosely packed

1 tsp. pure vanilla extract

1 cup dried apricot halves, chopped

1. Adjust oven racks to accommodate two large baking sheets.   Preheat oven to 325 degrees F.  Prepare two large sided baking sheets ( half sheet size)  by lining them with nonstick foil or parchment paper.  In large bowl, combine the oats, both types of almonds, pepitas, coconut, cinnamon and salt.  Set aside.

2.  In small sauce pan, melt the butter and add the applesauce, honey, and brown sugar.  Cook on low heat until mixture just comes to a boil.  Take off heat and add the vanilla extract, stirring well to combine all ingredients.  

3.  Pour the butter mixture over the oats mixture and stir very well, being sure to coat every piece of the dry with the wet ingredients. 

4.  Spread mixture onto prepared baking sheets and bake for 25 - 30 minutes, stirring every ten minutes and switching the baking sheets positions in the oven at least once.  ( top to bottom and bottom to top)   Remove from oven, toss in the dried apricot  pieces onto each pan,  and let cool.  Granola will crisp up as it cools.  Store in airtight container for up to 2 weeks.