Almond Apricot Granola

Macros - 7P 20C 8F 3 fiber

Servings: 18
Serving size: 37g
Prep Time in Minutes: 8
Cook Time in Minutes: 25

Ingredients:
315g rolled oats
1/2 tsp salt
1/2 tsp cinnamon
50g vanilla whey protein (I use Earth Fed Muscle)
110g almonds, chopped
25g unsweetened coconut flake
75g dried apricots, chopped

110g maple syrup
50g coconut oil
1/2 tsp vanilla extract
1/4 tsp almond extract

Instructions:
1. Mix all the dry ingredients in one bowl, then take the wet ingredients starting at the maple syrup, and heat in a small pan on the stovetop until melted. Add the liquid mixture to the dry mixture and stir quickly. Spread on a parchment lined baking sheet as evenly as possible.

2. Bake at 325 for 25 minutes, rotate pan halfway through. When you remove from the oven the granola will be golden and soft, but as it cools, it will harden. You can leave in big pieces or break up into smaller pieces.

Notes: you can swap out any nuts or seeds and dried fruit for the same quantities.

Store it in mason jars or a sealed container on the counter for a few weeks.

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