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Apricot Cranberry Granola Crisps

Shauna Severcookbook author, baking blogger, television host, and mom of twois The Next Door Baker. With her easy, fun, and accessible approach to baking, Shauna gives you the know-how to pull together simple, crave-worthy recipes that are good for the soul and get people talking.

With three successful cookbooks in print, includingReal Sweet(HarperCollins),Marshmallow Madness!,andPure Vanilla(Quirk Books);Piece of Cake, an award-winning baking blog; numerous television and radio appearances; and recipes and expert baking tips featured in publications likeO Magazine,USA Weekend,Family Circle,Womans World, Fine Cooking, and more, Shauna is matching her skills and her passion to make baking accessible to everyone.

As a home baking expert, shes appeared on Food Network,Home and Family,Wake Up with Al,Ulive,Better TV,Good Day L.A.,WGN Chicago, and many more. Her baking-related videos for outlets such as, eHowFood, and Kin Eats have attracted more than 1 million YouTube views. She currently pops into more than 20 million homes each week as the host ofCooking LightonPortico TV.

Before pursuing a career in food, Shauna graduated with a degree in Journalism from Bradley University in Peoria, Illinois. After working as a television host and entertainment correspondent for the likes ofExtra, TV Guide Network, and Reelz Channel and interviewing countless celebrities on the red carpet and beyond, she followed her sweet tooth into the world of baking and desserts. Soon after, she launched her blog and became a recipe writer for a Michelin-starred chef, and continued on as a TV host for food-related segments.

When not writing, baking, or spending time with her husband and their little girl and baby boy, Shauna can be found hunting for great pastries and kitchen gadgetry, and running the hills of San Francisco. She covets bowls that nest, cookbooks old and new, hot coffee and cold cocktails, laughing so hard that no sound comes out, and singing loudly to classic rock.


  1. Position a rack to the center of the oven and preheat it to 325°F. Lightly spray a 12-by-17-inch rimmed baking sheet with nonstick spray, and line it with parchment paper, spraying the paper lightly as well.
  2. In a large bowl, toss together the oats, crisp rice cereal, coconut, pepitas, cranberries, and apricot bits.
  3. In a small saucepan, combine the honey, Sucanat, oil, and salt. Place the pan over medium-low heat, and bring the mixture just to a bare simmer, whisking constantly until the Sucanat has completely dissolved and the mixture is homogenous and a beautiful buttery caramel color. Let cool slightly for 5 minutes.
  4. Pour the syrup over the dry ingredients and blend well. Spray your hands with cooking spray. Press the mixture into the prepared pan, using lightly greased palms to coax the mixture into a thin, even layer about 1/4 inch thick. (It might not seem like you’ll have enough to fill the pan, but you will.)
  5. Bake until golden, rotating the pan 180° halfway through baking, about 20 minutes. Leaving the oven on, remove the pan from the oven and place a clean sheet of parchment over the pan. Use oven omitted hands to press down the mixture firmly. Return the pan to the oven to bake for 5 minutes more.
  6. Let cool completely on a wire rack. Break into pieces and store in an airtight container for up to 1 week.

Yield: Makes about 3 dozen 3-inch pieces

Recipe Source: Shauna Sever



  • 2 cups (7 oz/200g) old fashioned rolled oats
  • 1 1/2 cups (1 7/8 oz/53g) crisp brown rice cereal
  • 1/2 cup (1 1/2 oz/42g) unsweetened shredded coconut
  • 1/2 cup (2 1/4 oz/64g) pepitas (raw pumpkin seeds)
  • 1/3 cup (1 7/8 oz /53g) unsweetened dried cranberries
  • 1/3 cup (1 7/8 oz /53) chopped dried apricots
  • 1/3 cup (4 oz /112g) Wholesome Organic Honey
    Organic Honey
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  • 1/3 cup (2 1/4 oz /64g) Wholesome Organic Sucanat
    Organic Sucanat
    Buy Now Find In Store
  • 3 tbsp (1 1/2 oz /42g) grapeseed, canola, or coconut oil
  • 1/2 tsp fine sea salt