Thai Chicken Meatball Wraps with a Sweet Chili Kick!

Bold Thai Flavors, Fresh Crunch, and a Sweet Chili Kick—These Lettuce Wraps Have It All!

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

If you're craving a healthy and flavorful Thai-inspired meal, these Thai Chicken Meatball Lettuce Wraps with Sweet Chili Sauce are exactly what you need. Juicy, garlic-ginger chicken meatballs are wrapped in crisp butter lettuce, layered with crunchy vegetables, fresh cilantro, and cashews, then drizzled with a sweet and spicy chili sauce for the perfect balance of flavor. The combination of warm, savory meatballs and cool, refreshing toppings makes each bite an irresistible contrast of textures. Plus, low-carb lettuce wraps have become a go-to for those seeking healthy dinner ideas that don’t skimp on taste—offering all the enjoyment of a delicious, flavorful meal without the heaviness of traditional wraps or buns.

These easy Thai lettuce wraps are perfect for a quick weeknight dinner, a healthy spring meal, or a fresh and light lunch. Whether you're looking for a gluten-free, protein-packed recipe or a fun way to mix up your usual dinner routine, this dish delivers in both taste and convenience. The crisp vegetables and zesty cilantro bring a bright, refreshing touch, while the sweet chili sauce ties everything together with a kick of Thai-inspired flavor. High in protein, low in carbs, and packed with fresh ingredients, these wraps are the perfect healthy meal prep option for busy days.

What Ingredients do I need?

Produce:

• Yellow onion
• Garlic
• Fresh ginger
• Jalapeño
• Carrots
• Orange bell pepper
• Cucumber
• Scallions
• Cilantro
• Butter or Boston lettuce
• Lime

Protein:

• Ground chicken
• Eggs

Pantry & Dry Goods:

• Panko bread crumbs
• Cashews
• Cooked rice
• Sweet chili sauce
• Soy sauce

Other:

• Cooking spray

Substitutions and Variations

Substitutions

• Ground chicken → Ground turkey or ground pork (for a similar texture and flavor)

• Butter/Boston lettuce → Romaine or iceberg lettuce (for a sturdier wrap)

• Jalapeño → Red pepper flakes or serrano pepper (for more or less heat) or leave it out all together

• Panko bread crumbs → Crushed crackers 

• Cooked rice → Cauliflower rice or quinoa (for a lower-carb alternative)

Variations

• Spicy Sriracha Peanut Wraps:  Swap sweet chili sauce for a spicy peanut sauce (mix peanut butter, sriracha, soy sauce, and lime juice).  Add crushed peanuts instead of cashews.  Top with a drizzle of extra sriracha for a fiery kick!

• Tropical Thai Wraps:  Add diced mango or pineapple for a sweet and tangy contrast.  Swap cashews for toasted coconut flakes for extra tropical flair.  Use Thai basil instead of cilantro for a unique flavor twist.

• Teriyaki Glazed Wraps:  Swap sweet chili sauce for a homemade or store-bought teriyaki glaze.  Add sautéed mushrooms or bell peppers for a stir-fry-inspired variation.  Sprinkle with sesame seeds for extra crunch.

Kitchen Tips and Notes

• Use a cookie scoop – This ensures evenly sized meatballs, which cook uniformly under the broiler.

• Broiling for a crispy exterior – Broiling gives the meatballs a slight char, but you can also pan-fry or bake them at 400°F (200°C) for about 15 minutes.

• Meal prep friendly – Make the meatballs ahead of time and store them in the fridge for up to 4 days or freeze for up to 3 months. Just reheat and assemble!

• Lettuce storage hack – Keep butter lettuce fresh by storing it in a damp paper towel inside an airtight container in the fridge.

• Make it a rice bowl – If you don’t have lettuce or want a heartier meal, serve everything over jasmine or brown rice instead!

    Equipment You May Need    

• Mixing bowls – For combining the meatball mixture and tossing the veggies.
• Cutting board & knife – For chopping vegetables, herbs, and aromatics.
• Microplane  – To easily grate fresh ginger.
• Baking sheet & foil – For broiling the meatballs (lining with foil makes cleanup easier).
• Cookie scoop (optional) – For evenly portioning the meatballs.
• Tongs or Spoon – For assembling the wraps neatly.

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Thai Chicken Meatball Wraps with a Sweet Chili Kick!

serves 4

1 recipe Thai Chicken Meatballs (see below)
1 cup shredded carrots
1 small orange bell pepper, julienned to 1/2-inch pieces
1/2 cup cucumbers, julienned
2 scallions, white and green parts sliced
1 small heads Butter or Boston lettuce, leaves separated
1 cups cooked rice
1/4 cup chopped cilantro, plus more for garnish
1/4 cup cashews
Sweet chili sauce
Lime wedges

 
In a medium bowl toss together carrots, bell peppers, cilantro, cucumber, and scallions.

 
To serve: Top a lettuce leaf with a spoonful of rice, 2 or 3 warm meatballs, and some of the vegetable mixture, extra cilantro, and cashews. Drizzle with chili sauce and a squeeze of lime.

Thai Chicken Meatballs

yield:  15 meatballs  

1/2 small yellow onion, small diced
1 clove garlic, minced
1 teaspoons fresh grated ginger
1/2 jalapeño, seeded, small diced
1 pound ground chicken
1/4 cup packed cilantro, chopped
1 tablespoon soy sauce
1/4 cup panko bread crumbs
1 egg whites

In a large bowl, combine onion, garlic, ginger, and jalapeño, chicken, cilantro, soy sauce, bread crumbs and egg whites.  Using a gentle hand mix until incorporated and ingredients are spread throughout.  

Heat broiler to high and place rack 6 inches from heat. Line a baking sheet with foil and lightly coat with cooking spray.

Use a 2-tablespoon cookie scoop, portion mixture into about 15 balls. Shape into meatballs. Arrange on prepared baking sheet.

Broil until meatballs are lightly browned, about 4 minutes. Turn meatballs over and broil another 4 minutes. 

adapted from:  Live Life Deliciously by Tara Teaspoon

Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

Vibrant Flavors in Every Bite: A Hearty Salad That Brings Comfort and Zing to Your Table

Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

This Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing is a perfect balance of hearty and healthy, which makes it an excellent choice for the colder months when we're all craving comfort food.. The recipe comes together so easily—using simple cooking techniques like roasting sweet potatoes until golden and tender and whisking up a quick, flavorful ginger dressing. The blend of warm, nutty brown and wild rice and peppery arugula provides a satisfying base to the salad, while the creamy feta, tart cranberries, and crunchy pepitas create a delightful texture and flavor contrast. It’s the kind of dish that feels indulgent but is packed with nourishing ingredients.  It's one of our new favorite salads!

This is a versatile option for many occasions. Serve it as a light yet filling lunch, a stunning side dish at holiday gatherings, or even as part of a weeknight dinner when you want something quick and wholesome. The bold flavors and vibrant colors make it as visually appealing as it is delicious, and the combination of hearty grains and roasted vegetables ensures it’s a crowd-pleaser. Whether you’re looking to brighten a cold winter day or impress your dinner guests, this salad is a surefire way to bring a little comfort and warmth to your table.

Enjoy!

What Ingredients do I need?

Produce

• 1 medium sweet potato
• Fresh ginger 
• arugula (5 oz container)

Grains

• brown and wild rice blend (cooked - will need 1 cup)

Dairy

• feta cheese (I like to buy a block and crumble it myself)

Pantry

• Extra-virgin olive oil 
• Apple cider vinegar 
• Dijon mustard 
• Honey
• Dried cranberries 
• Raw pepitas 

Substitutions and Variations

Substitutions

• Arugula: Substitute with spinach, kale (massage it to soften), or mixed salad greens for a similar base.

• Brown and Wild Rice Blend: Use quinoa, farro, barley, or even couscous for a quicker alternative.

• Sweet Potato: Swap for butternut squash or carrots.

• Feta: Replace with goat cheese, blue cheese, or a vegan feta alternative.

• Dried Cranberries: Use raisins, dried cherries, chopped dates, or golden raisins.

• Pepitas: Try sunflower seeds, slivered almonds, chopped walnuts, or pecans.

Variations

• Grilled Chicken or Shrimp: Add a serving of protein to make this salad a complete meal.

• Chickpeas or Lentils: Toss in for a vegetarian protein boost and extra heartiness.

• Herb Infusion: Sprinkle in fresh parsley, cilantro, or mint to elevate the flavors.

• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing for heat.

• Spring Version:  Replace sweet potato with strawberries (roasted if you like), arugula with baby spinach, pepitas with almonds, brown & wild rice with quinoa, feta with goat cheese, and add a splash of orange juice to the dressing.

• Summer Version: Replace sweet potato with grilled zucchini or corn for a lighter, summery take.

• Fall-Inspired: Use roasted apples or pears instead of sweet potatoes for a cozy autumn vibe.

• Creamy Ginger Dressing: Blend the dressing ingredients with 1–2 tablespoons of Greek yogurt for a creamier texture.

• Toppings:  Replace cranberries with pomegranate seeds for a burst of tart freshness.

Kitchen Tips and Notes

• Roasting Sweet Potatoes:  Ensure the sweet potato cubes are evenly sized for consistent roasting. Tossing them halfway through cooking helps achieve a golden, caramelized exterior.

• Cooking Grains:  Cook brown and wild rice (or the chosen grain) ahead of time and refrigerate to save time. Warm or cool grains work well in this salad.

• Serving and Storage:  Dress the salad just before serving to keep it fresh and prevent sogginess.  Leftovers can be stored separately, but if pre-dressed, enjoy them within a day for the best texture.

     Equipment I May Need     

• Baking Sheet: A large, rimmed baking sheet ensures even roasting.
• Parchment Paper: For easy cleanup and to prevent sticking.
• Saucepan: For cooking the brown and wild rice.
  
• Cutting Board:  For chopping vegetables, fruits, and greens.
  
• Sharp Knife:  To dice sweet potatoes, slice greens, and chop other ingredients.
  
• Microplane: To finely grate fresh ginger for the dressing.
  Small Mixing Bowl: For whisking together the ginger dressing.
  Whisk: To blend the dressing ingredients smoothly.
  
• Small Mixing Bowl: For whisking together the ginger dressing.
• Whisk: To blend the dressing ingredients smoothly.
• Serving Dish - to plate the salad

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Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

serves 3-4


Salad
1 cup cooked brown and wild rice
½ teaspoon fine sea salt, divided
1 medium sweet potato, peeled and cut into 1” cubes
1 ½ tablespoons extra-virgin olive oil
1/4 cup raw pepitas (green pumpkin seeds)
2 - 2 1/2 oz arugula (about 2 - 3 handfuls)
1/4 cup crumbled feta
¼ cup dried cranberries

Ginger dressing 

1/4 cup extra-virgin olive oil
1 tablespoons apple cider vinegar
1 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon finely grated fresh ginger
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Place the sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they they are browned and tender.

 
Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined. Set aside.

To a large serving bowl or platter add the arugula. Top with the rice, roasted sweet potatoes, pepitas, feta, and dried cranberries. Toss with dressing or plate the salad in individual portions and serve the dressing on the side.

Last Minute Simple Holiday Treats: Marble Bark

Indulge in the perfect blend of simplicity and flavor with Marble Bark! This irresistible treat combines creamy swirls of chocolate in a beautifully marbled design, creating a delightful snack that's as satisfying to look at as it is to enjoy. Perfect for gifting, sharing, or savoring all to yourself!

Marble Bark

In need of a last-minute holiday treat that's easy to whip up? Marble Bark is not only stunning to look at but also incredibly simple to make and irresistibly delicious!  Even if you're new to the kitchen,  bark is so simple and foolproof that anyone can make it—it's a perfect recipe to try with kids for some fun, hands-on creativity!  With just 4 simple ingredients, this bark recipe is an easy and stress-free treat that delivers big on flavor and presentation!

Marble Bark is the ultimate treat that checks all the boxes—it's beautiful, delicious, and incredibly easy to make. Whether you're looking for a crowd-pleasing dessert, a thoughtful homemade gift, or a festive addition to your holiday table, this treat has you covered. The combination of rich dark and creamy white chocolate, crunchy almonds, and bursts of jewel-like dried fruit creates a flavor and texture experience that's hard to resist. Plus, it’s a no-fuss recipe that comes together in minutes, making it perfect for busy schedules or last-minute plans. Impress your loved ones with a treat that looks gourmet but is delightfully simple to prepare!

Enjoy!

What Ingredients do I need?

• semisweet chocolate chips

• white chocolate chips

• Dried cranberries, cherries, and golden raisins mix

• Roasted almonds

• Optional: Parchment paper for easy cleanup.

Substitutions and Variations

Substitutions

• Semisweet chocolate chips → Substitute with dark chocolate chips, milk chocolate chips, or a chopped chocolate bar.

• White chocolate chips → Use white chocolate melts or almond bark.

• Dried cranberries, cherries, and golden raisins mix → Swap with any dried fruit you have, like apricots, blueberries, or figs.

• Roasted almonds, chopped → Replace with any nuts or seeds, such as pecans, walnuts, pistachios, or sunflower seeds—or omit entirely for a nut-free version.

Variations

• Nut-Free Delight: Skip the nuts and use crunchy toppings like pretzel pieces, crushed cookies, or toffee bits for texture.

• Festive Colors: Use holiday-themed sprinkles, colored candy melts, or edible glitter to match the season or occasion.

• Peppermint Bark: Add crushed candy canes or peppermint candies for a cool, minty twist.

• Salty-Sweet Combo: Add a sprinkle of flaky sea salt or incorporate salted peanuts or pretzels.

• Spiced Up: Mix in a pinch of cinnamon, nutmeg, or even chili powder to the chocolate for a unique flavor profile.

Kitchen Tips and Notes

• Melt Chocolate Gently: Melt the chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each, to prevent it from burning. Alternatively, use a double boiler for a more controlled melt.

• Smooth, Even Layers: When spreading the melted chocolate on the baking sheet, use a spatula to create an even layer. If you want a thinner bark, spread it out further; for thicker bark, keep it more compact.

• Swirling Chocolate: For a perfect marbled effect, drop spoonfuls of each chocolate onto the sheet and then swirl them together gently with a toothpick or knife. Don’t overdo it—just a few swirls create a beautiful design.

• Use Parchment Paper: Line your baking sheet with parchment paper or a silicone mat for easy removal and cleanup. The bark will lift off without sticking.

Notes

• Chocolate Quality: The better the chocolate, the better the bark will taste! Consider using high-quality chocolate chips or even couverture chocolate for a smoother, richer finish.

• Toppings Placement: For the most visually appealing bark, press the toppings gently into the chocolate before it sets, ensuring they stick well without sinking too deep.

• Even Thickness: To avoid uneven bark, try to spread the chocolate as evenly as possible. If you want a uniform thickness, consider measuring the spread with a ruler or using a shallow tray.

• Experiment with Flavors: Don’t hesitate to add flavor extracts (vanilla, almond, or orange) to the melted chocolate for an extra layer of taste.

• Portioning: If you want smaller pieces, break the bark into irregular chunks after it has set, or use a knife to score it before it hardens completely, making it easier to break into pieces.

• Gift Packaging: Marble Bark makes a great gift! For a festive touch, wrap it in clear cellophane bags and tie with a ribbon, or place pieces in small mason jars with labels.

     Equipment     

• glass bowls - microwave safe prep bowls

• spatula - a kitchen workhorse

• baking sheets - sturdy and multiple sizes

• parchment paper - pre-cut 100pcs great buy!

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Marble Bark

12 oz semisweet chocolate chips
6 oz white chocolate chips
3 - 4 Tbsp dried cranberries, cherries, and golden raisins mixed
3 - 4 Tbsp roasted almonds, chopped

Line an baking sheet with parchment paper.

Place semisweet chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring each time until melted and smooth (about 1-2 minutes). Place white chocolate chips in another microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes).

Pour melted semisweet chocolate into prepared pan and spread with a spatula in to a large rectangle (don't spread too thin). Dollop melted white chocolate by teaspoons over the semisweet chocolate and swirl together with a wooden skewer.  Top with dried cranberries, cherries, and raisins.  Top with chopped almonds.  Place the pan in the refrigerator for 1 hour or until the bark is set.

Using the parchment paper lift and place bark on a cutting board; either cut into squares or break off into pieces.  Pack in an airtight container and store in the refrigerator.  

Holiday Best Snacking Board

For a weekend or a pre-holiday meal, enjoy my Holiday Best Snacking Board with savory dips, a variety of dippers, along with some nuts, fruits, and sweets.  

Holiday Best Snacking Board

What better way to get people to join you at the table than with a wonderful snacking board that holds a plethora of delectable goodies.  A snacking board is the ultimate and easy way to gather.  They are great for parties when we can all have them, but for now they are the perfect way to bring the family together.

With some help from Trader Joe's I was able to pull together two outstanding snacking boards.  You don't have to make things homemade all the time, so take some help from some special gourmet items and put together a spread that's healthy, appetizing, and filling.  

The first board is full of toppings and dipping vessels.  From hummus, to a goat cheese log, to crostini that you put together your way with a variety of toppings.  The second board is full of finger snacks.  From dried fruits, to various nuts, and some sweets thrown in the mix.  This is definitely a sweet & salty board.  

All together we have one decadent meal ahead of us!

When would you use a snacking board?

• Family get-togethers
• Game night
• Girls night
• Pre-holiday meals
• Holiday snacks
• New Year's eve
• An appetizer party
• Movie night
• Weekend Brunches
• Snacking Lunches
• Cocktail parties
• Pool party

What ingredients do I need?

For the:  Finger Food and Dipping Board

• Mango Salsa
• Crumbled Feta Cheese
• Trader Joe's Spicy Hummus Dip
• Homemade Bruschetta (recipe below)
• Homemade Butternut Squash Crostini (recipe below)
• Homemade Crostini (recipe below)
• Tortilla Chips
• Trader Joe's Pistachio Pomegranate Crisps
• Trader Joe's Brioche Toasts
• Carrots
• Cucumber slices
• Bell pepper slices
• Trader Joe's Cranberry Chèvre Fresh Goat Cheese

For the:  Fruit, Nuts, and Sweets Board

• Trader Joe's Dark Chocolate Stars Shortbread Cookies
• Trader Joe's Candied Pecans
• Dried Apricots
• Marcona Almonds
• Walnuts Halves
• Pecan Halves

Substitutions and Variations

• For the dips try pico de gallo, tzatziki, white bean dip, other flavored hummus, spinach & artichoke, jams, fruit salsa
• For the dippers try pita bread, pretzel chips, bagel chips, or pita chips, 
• For the vegetables try celery, broccoli, endive, and snap peas
• Don't like nuts, do an olive tray, or a sweets only tray
• Add more fresh fruits such as strawberries, grapes, and sliced apples
• Add other dried fruit such as apples, pineapples, figs, and dates

Kitchen Notes and Tips

• Use a large wooden tray or platter as your board
• Make sure your tray is food safe, otherwise line with a piece of parchment paper
• Arrange big items first on your board and fill in with the smaller items
• Use most of the space on your board for an abundant look
• Dips and spreads should be placed in small bowls and spread out in different areas on the board 
• Fill in the spaces under the dips and spreads with the dippers. 
• Fan pieces for a nice look
• Groups similar items together for impact

Butternut Squash Crostini

cubed butternut squash (store-bought)
olive oil
salt & pepper
garlic powder
ground sage

Preheat oven to 400 degrees.

Cut the cubed butternut squash into small bite sized pieces.  Place on a large rimmed sheet pan, and drizzle with olive oil.  Season well with salt, pepper and garlic powder plus a small sprinkle of ground sage.
Toss to evenly coat and roast about 25-30 minutes or until the squash is fork tender but not too soft.  To serve use place feta cheese and some squash on a crostini.

Bruschetta

2-3 ripe Roma tomatoes seeds removed, finely diced, and gently patted dry 
3-4 fresh basil leaves sliced into thin ribbons
2 cloves garlic finely minced
1 1/2 - 2 Tablespoons olive oil

Combine diced tomatoes, basil, and minced garlic in a bowl.  Drizzle olive oil enough to coat.  Stir to combine and allow to rest for flavors to develop 30 minutes.   Place in a small bowl to serve.

Crostini

1 baguette, cut into 1/2" slices
2 Tablespoons extra-virgin olive oil
flaky kosher salt

Preheat oven to 400 degrees.

Lightly coat both sides of bread with olive oil and arrange in single layer on a baking sheet.
Bake on the center rack for 10 minutes, flipping them halfway through, until golden and slightly crisp. Sprinkle with salt and serve.

Honey Almond Apricot Granola

The ultimate healthy granola recipe flavored with honey, almonds, apricots, and coconut which is baked until golden brown and delightfully scrumptious! 

It's the holiday season and I have a lot of new recipes to share with you.  To get them all out to you I will be changing my post format slightly.  I'll be streamlining it to get the most recipes out to you.  The new format will include:

• Description of the recipe
• Primary and alternative uses for the dish
• Key items to make the recipe
• Substitutions and variations
• Kitchen Notes and tips
• Most importantly "THE RECIPE"

I hope you enjoy the this format.  Please leave me feedback on what you think and if you feel anything is missing.  Happy Holidays! 

Honey Almond Apricot Granola

Granola has become a staple in many houses.  It's a trend that you see in a lot of restaurants and can be made so many different ways.  Making it at home allows you to have control over the ingredients, cutting back on salt and sugar that frequent the store bought variety.  Plus another great reason to make your own is that it is so cheap to make, and it is EASY.....so so so easy to make at home.  

This recipe is one of my favorites made with good local honey for sweetness, some chopped apricots for tang, nuts for crunch, and a little sweetened coconut for flavor.  Try it soon, you won't believe how easy this is to make and it will last for a few weeks stored in containers.

What do I use granola on?

• Sprinkle on top of yogurt
• Sprinkle on apples and bake them
• On top of ice cream or frozen yogurt
• Roll bananas in them and freeze them
• Sprinkle on salads
• Top off you oatmeal with it
• Eat is with milk like cereal
• Make a yogurt parfait
• Add it on top of chocolate bark
• Add it on top of brownies

What ingredients do I need?

• good honey (I try to buy a local honey)
• old fashioned oats
• sweetened shredded coconut
• sliced almonds
• canola or grapeseed oil (flavorless oil)
• dried apricots
• golden raisins

Substitutions and Variations

• use unsweetened shredded coconut
• use coconut shavings
• leave out the coconut
• use chopped cashews, sunflower seeds, peanuts, pecans, walnuts
• use dried figs, dates, pineapple, strawberries, blueberries, cranberries, or cherries
• leave out the raisins or use currants or black raisins 

Kitchen Notes and Tips

• Make sure to watch the granola closely as it cooks.  It browns easily.
• Make sure to stir occasionally during the baking cycle.
• All the mixture to cool on the sheet pan before adding in the dried fruits.
• Use a large sheet pan so you have a lot of surface area
• Use parchment paper on the pan if you would like
• Store in an air tight container for a few weeks

Enjoy!!!

Honey Almond Apricot  Granola

2 cups old fashioned rolled oats
1 cup sweetened shredded coconut 

1 cup sliced almonds
1/4 cup plus 2 tablespoons of canola oil
1/4 quarter cup honey
3/4 cup small diced dried apricots
1/2 cup golden raisins

Preheat the oven to 350ﾟ. 

Toss the oats coconut and almonds together in a large bowl.  Whisk together the oil and honey in a small bowl.  Pour the liquids over the oat mixture and stir until all the nuts and oats are coated.  

Pour on to a large baking sheet pan. Bake stirring occasionally with a spatula until the mixture turns golden brown, about 20 to 30 minutes. Remove the granola from the oven and allow to cool, stirring occasionally.  Add apricots and raisins. Store in an airtight container.