The last few days, here in Wisconsin, have been pretty cold and gloomy-typical Autumn weather. In fact, on Saturday it even snowed. Not much, but more than just an occasional flake floating through the air. It’s been good weather to bundle up with a cup of coffee or spiced cider, spiked with bourbon or rum, of course and read or watch a movie or two. It has also gotten me in the mood to whip up a big batch of granola. I always associate granola with fall and winter. I’m not sure why as granola makes a great breakfast year, but for some reason I have always associated it with colder weather.

One of the great things about granola is it is so easily customizable to what is on hand or what I have a taste for. Sometimes I load it up with tons of nuts, other times it takes a decidedly tropical twist with coconut and various dried tropical fruits. Sometimes it is heavily spiced or really sweet, other times I go for a more subtle flavor profile, it all depends on my mood.

The granola I offer today falls into that last category, lightly spiced and just slightly sweet, studded with pieces of sweet-tart dried apricots, sliced almonds, and as a nod to Fall, pumpkin seeds.

Apricot, Almond & Pumpkin Seed Granola

5 cups Oats
1 1/2 cups Sliced Almonds
1 cup Pumpkin Seeds (I used purchased pumpkin seeds without the shell)
1/2 cup Wheat Germ
1/2 cup Vegetable Oil
1/2 cup Brown Sugar
1/4 cup Honey
2 tsp. Ground Cinnamon
2 tsp. Almond Extract
1/2 pound Dried Apricots, diced

Preheat the oven to 300. Combine oats, almonds, pumpkin seeds and wheat germ in a large bowl. In a small sauce pot combine oil, sugar and honey. Heat to dissolve sugar. When sugar is dissolved, remove pot from heat, allow to cool for 10 minutes then add the cinnamon and almond extract. Slowly pour over oat mixture, stirring to combine. Stir until well mixed then pour onto a cookie sheet. Bake for 35-45 minutes, stirring every 10 minutes for the first 30 minutes, then every 5 minutes until done. Granola is done when it is all a light golden brown and crunchy. Allow to cool completely then fold in the dried apricots. Store in an airtight container for up to 2 weeks. Serve in a bowl of milk, like cereal or topped with yogurt and a drizzle of honey.

Apricot season is short, usually running from the end of May to the end of July, sometimes as late as August in good years. With such a short season one must take full advantage of these golden fruits in the few weeks they are available. Unfortunately, this year hasn’t been a good year for apricots, judging by the ones we have gotten in Wisconsin. They aren’t overly sweet and when ripe most of the ones I have purchased have become mealy. All is not lost though. Sure they may not be perfect for eating out of hand this year but when grilled, slightly underripe apricots make a great topping for a variety of items from pork to ice cream. The simple recipe I offer today makes good use of this year’s so-so crop of apricots and makes an excellent ending to any dinner centered around the grill.

Vanilla Ice Cream Topped with Grilled Apricots and Honey
Serves 4

4 each Apricots (slightly firm and just a little underripe)
1-2 Tbsp. Vegetable Oil
4 Tbsp. Honey (your favorite kind)
1/4 cup Almonds
4 large scoops Vanilla Ice Cream

Earlier in the day toast the almonds in 350 degree oven until slightly browned. Cool and finely chop. While your main entree is grilling, cut the apricots in half and remove the pit. Once your entree is done, brush the grill clean. Brush the cut sides of the apricots with the oil and place on the hottest part of the grill. Grill for about 30 seconds turn over and grill 20-30 seconds more. It’s okay to get a little char on the cut flesh but try not to burn the skin side. Remove from the grill and set aside. After dinner, slice or roughly dice the apricots. Place ice cream in individual bowls and sprinkle with the apricots. Drizzle the honey over top of the ice cream and apricots and finally garnish with the toasted almonds.