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1
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.
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2
Combine the oats, almonds and walnuts in a large bowl.
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3
Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth.
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4
Add the wet ingredients to the dry and mix well until combined.
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5
Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
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6
Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes.
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7
Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process.
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8
Stir in the apricots and raisins and then spread the granola evenly in the pan.
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9
Set on a wire rack and cool to room temperature.
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10
Loosen any dried granola with a spatula and store in an airtight container.
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11
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.
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12
Reduce the heat to low and simmer until the apricots are soft, about 10 minutes.
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13
Transfer to a blender and blend until smooth.
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14
Transfer to a bowl and cover.
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15
Let the mixture chill in the fridge.
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16
Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.
