:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/olrFRJ9SwQVz5biF4Bcy/946efb7fe0b16f10caeeeb0dbaf2c7.jpg "Dried Apricot and Kamut Granola")
Dried Apricot and Kamut Granola
Kamut contains about 30 percent more protein than other wheat-based grains, and with its naturally crunchy texture we figured it would be the perfect base for a healthy granola that won’t get soggy in milk. Walnuts add even more crunch to this granola. What to buy: Rolled kamut flakes, not to be confused with kamut berries, can be found at health food stores, gourmet grocery stores, or online.
Ingredients
- 3 Cup rolled kamut flakes
- 3⁄4 Cup walnuts coarsely chopped
- 1 teaspoon cinnamon
- 1⁄4 teaspoon Kosher salt
- 1⁄4 Cup light agave nectar
- 1⁄4 Cup vegetable oil
- 1 teaspoon vanilla essence
- 1 Cup small dice dried apricots
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Directions
Heat the oven to 300°F and arrange a rack in the middle.
Place the kamut, walnuts, cinnamon, and salt in a large bowl and stir to combine; set aside.
Place the agave, oil, and vanilla in a small bowl and stir to combine. Drizzle over the kamut mixture and mix until the kamut is thoroughly coated and there are no clumps.
Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown, about 20 to 25 minutes.
Transfer the granola to a large heatproof bowl, add the apricots, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 2 weeks.
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