Although apricots grown in California and Washington are not available until May or June, today is National Apricot Day. Interesting how a fruit can be celebrated nationally when it's not even in season. You can, however, get apricots imported from Chile and New Zealand, but I prefer eating fruit when it's in season locally, rather than fruit that was picked unripe and transported hundreds of miles to my neighborhood super market. Luckily, dried apricots are always in season and today I plan on incorporating them into a batch of homemade granola. I love having granola on hand in the winter for a quick breakfast or for an easy snack. Dried fruits, especially apricots, make the granola sweet and healthy. Got an awesome recipe with dried apricots among its ingredients? Add it to the recipe database. To check out my recipe for granola with dried apricots, read more

Granola
From Alton Brown

3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup chopped dried apricots

1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3. In a separate bowl, combine maple syrup, oil, and salt.
4. Combine both mixtures and pour onto 2 sheet pans.
5. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
6. Remove from oven and transfer into a large bowl.
7. Add apricots and mix until evenly distributed.

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