Apricot Granola has everything you expect from spring: it's ginger warm, smells almond sweet and will grant you the energy needed to start a good mornings.
Love making homemade granola? Try my famous cornflake cereal granola!
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🥜Why make this homemade granola
Granola with yogurt and berries is the easiest breakfast ever! I love it even more when I can make it with my favorite homemade granola. This apricot granola is:
- Warm and perfect for starting any morning - and pairs great with a ginger lemon tea!
- Is filled with good ingredients, just like my bedtime smoothie;
- It's easy to bake, and last for up to a month, so you can bake a big batch and have it for many weeks!
📃Ingredients and substitutions
Oats. For this granola, I use both rolled and quick oats. I find that mixing both gives a better texture than only using quick or rolled oats, but you can stick with rolled oats only.
Honey. It's the only animal ingredient of this recipe. If you want to make it vegan, honey can be substituted with maple syrup, or you can use my version of a vegan honey made with apple juice.
Almond oil. It can be substituted with coconut or any vegetable oil if desired.
See the recipe card for full information on ingredients and substitutions.
🥣How to make it
Making your own granola is super easy! When making homemade, you can add the sweetness you want, your favorite oat brand, as many nuts as you crave and so on.
Step 01. Start by mixing the dry ingredients. Stir it well so they're well distributed.
Step 02. Mix honey and almond oil, then pour it into the dry ingredients.
Step 03. Stir until all the dry ingredients are well combined and hydrated.
Step 04. Distribute the mix evenly through a lined baking sheet, making a thin but packed layer so you can get delicious granola clusters. Bake at 300°F for 30 minutes.
Step 05. Add the dry apricot slices after the granola is baked and cooled. Crunch the granola into the desired size, and store it in an airtight container so it stays crunchy and fresh for longer.
✔️Expert tips
For everything to work out the way it should, let me tell you a few secrets you need to know when baking this granola recipe:
- Line a baking sheet with parchment paper or a silicone mat. That's important so the bottom of the granola doesn't brown more than its top.
- Don’t stir while baking if you want big chunks. Big granola chunks, that’s the dream, right? If you want the chunks, don’t stir the granola while baking or after taking it out of the oven. Wait until it cools to break it up in the size you want.
- Spread it well: it needs to be in an even layer on the baking sheet. Don’t leave much space between the clusters, but also don’t overcrowd it. The first will give you fewer chunks, the last will make the granola toast unevenly, making you get a soft granola.
- Add the dried apricots only after the granola is baked: adding them before will dry them out too much, making the ingredient awkwardly chewy.
- You can substitute ginger powder with crystalized ginger cubes. Just make sure you add them only after baking your granola.
- Careful to not overbake: you don’t want it golden brown, you want it lightly golden. If you overbake, you’ll risk getting a burnt-taste granola and no chunks at all.
- Bake it slow: don’t try to rush it and keep the heat to 300°F at the most. Slow and low is the law to a great granola!
And now, you’ll probably never buy granola again. Looking for different ways to eat granola? I have a list with 13 unique recipes where you can add this granola on!
🧇My favorite granola recipes
If you tried this Apricot Granola Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
📖 Recipe
Apricot Spring Granola (With Big Chunks)
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 2 ½ cups rolled oats
- 1 cup quick oats
- 1 ½ cups almonds whole and unsalted
- ⅓ cup sliced almonds
- ⅔ cup sunflower seeds
- ¼ teaspoon salt
- 1 teaspoon ginger
- ⅓ cup almond oil
- ⅔ cup honey
- 1 cup apricot cubed
Instructions
- Preheat the oven to 300°F.
- Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine oats, almonds, sunflower seeds, salt and ginger. Stir to combine.
- Add the almond oil and honey and mix well.
- Spread the granola in an even layer on a lined baking sheet. Don't overcrowd it, separate in 2 baking sheets if needed.
- Bake for 25 to 30 minutes, until the granola is lightly golden.
- Let the granola cool before adding the dried apricots. Store in an airtight container at room temperature.
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