Apricot-Yogurt Parfait with California Granola
Nonstick cooking spray, for greasing
3 cups old-fashioned rolled oats
1 cup raw almonds, coarsely chopped
1 cup raw walnuts, coarsely chopped
1/4 pure clover honey
1/4 cup canola oil
1/4 cup extra-virgin California olive oil
1/4 cup packed light-brown muscovado sugar
3 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 cup dried apricots, chopped
1/4 cup raisins or dried cherries
  
1/4 cup apricot nectar
6 ounces dried apricots
6 tablespoons sugar
3 cups low-fat or fat-free Greek yogurt
  
Instructions:
For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.
  
Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
  
Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.
  
For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes.   Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.  
  
Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.
