Fiber-rich oats provide a steady supply of energy to the brain, which may improve learning. They are also rich in selenium, an antioxidant that has been shown to have protective effects in a variety of brain disorders and age-related cognitive problems.
Be patient and allow the granola to cool completely before storing it. It will stay crunchy and not get soft!
- 5 ½ cups traditional rolled oats (not instant)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¾ tsp salt
- ¾ cup light brown sugar
- ¾ cup applesauce
- ¼ cup honey
- 1 ½ cups almonds, chopped
- ¾ cup dried cranberries
- ¾ cup dried apricots, chopped
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, mix together the oats, cinnamon, ginger, and salt.
- In a medium bowl, whisk together the brown sugar, applesauce, and honey until thoroughly combined.
- Add the wet ingredients to the dry ingredients, along with the chopped almonds. Mix well, until all of the oats are moistened. Spread on prepared pan in an even layer.
- Bake for 30 minutes, then remove the pan from the oven and turn the granola over very carefully using a wide spatula. Return to the oven and bake for an additional 10-15 minutes, or until crisp and golden.
- Cool completely on the baking sheet.
- Break up the granola into chunks and stir in the dried fruit. Store in an airtight container.