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Apricot Granola (With Big Clusters)

February 22, 2021 by Milk and Pop

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Apricot granola has all you expect from the spring season: it’s warm, smells sweet and will grant you the energy you need to start your mornings.

Don’t wait another minute and grab all the ingredients for this easy breakfast granola!

A bowl with granola, dried apricots and yogurt

Why you should make your own granola

Granola with yogurt and berries: the easiest breakfast ever, right? I love it, and for many years I only had store-bought granola mix.

Yeah, there are a lot of options on the shelves, and some are really amazing.

But sometimes the one you’re looking for is out of stock. Sometimes you need to control the amount of sugar in your morning granola. Sometimes the granola mix you fell in love with is a limited edition, and then you just have to learn how to copy it the best way you can.

All of these situations happened to me, but the last one is the responsible for my homemade granola passion.

How to make it

Making your own granola is super easy! After your first homemade granola, you won’t want to buy it anymore.

When making homemade, you can add the sweetness you want, your favorite oat brand, as many nuts as you crave and so on.

For this granola, I use both rolled and quick oats, almonds, sunflower seeds, apricots, and ginger powder. The honey makes everything sweet, and using almond oil instead of canola oil makes the recipe healthier.

an airtight jar full of granola

Start by mixing the dry ingredients. Stir it well so they’re well distributed (1).

Mix honey and almond oil, then pour it into the dry ingredients (2).

Stir until all the dry ingredients are well combined and hydrated (3).

Line a baking sheet with parchment paper or a silicone mat. That’s important so the bottom of your granola doesn’t brown more than its top.

Distribute the mix evenly through the sheet, making a thin but packed layer so you can get those delicious granola clusters (4).

Preheat the oven before start baking this granola, and don’t bake for longer than 30 minutes. After this time, my granola is always dry enough to be crunchy after cooled.

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 (5).

collage showing a step by step of this recipe

Granola tips

For everything to work out the way it should, let me tell you a few secrets for this granola recipe.

Don’t stir it if you want big chunks

Big granola chunks, that’s the dream, right? If that’s true for you, don’t stir your 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 well the granola

It needs to be in an even layer on the baking sheet. Don’t leave much space between the pieces, but also don’t overcrowd it. The first one will give you fewer chunks, the last will make your granola don’t toast evenly and you’ll probably get a softer granola.

Add the dried apricots only after the granola is baked

Adding them before will cause the dried apricots to dry out too much, and they’ll become awkwardly chewy.

You can substitute ginger powder for crystalized ginger cubes

Just make sure you add them only after baking your granola.

Make it vegan

If you need to make it vegan: instead of real honey, use my vegan honey or switch it for maple syrup.

Careful to not overbake

You don’t want it golden brown, you want it light 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!

close up on granola bowl, showing granola covered with maple syrup on top of Greek yogurt

And now you’ll probably never buy granola again.

Try also these granola flavors

Triple Coconut Granola
Cereal Milk Granola
Pumpkin Spice Granola
Banana Bread Granola

Continue to Content
Yield: about 25 serves

Apricot Granola (With Big Chunks)

a white bowl of yogurt and granola

This granola mix has all you expect from this season: it's warm, smells sweet and will give you the power you need to start your days.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 1/2 cups old-fashioned/rolled oats
  • 1 cup quick oats
  • 1 1/2 cups whole almonds
  • 1/3 cup sliced almonds
  • 2/3 cup sunflower seeds
  • 1/4 tsp salt
  • 1 tsp ginger
  • 1/3 cup almond oil
  • 2/3 cup honey
  • 1 cup apricots, cubed

Instructions

  1. Preheat the oven to 300°F.
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. In a large bowl, combine oats, almonds, sunflower seeds, salt and ginger. Stir to combine.
  4. Add the almond oil and honey and mix well.
  5. Spread the granola in an even layer on a lined baking sheet. Don't overcrowd it, separate in 2 baking sheets if needed.
  6. Bake for 25 to 30 minutes, until the granola is lightly golden.
  7. Let the granola cool before adding the dried apricots. Store in an airtight container, room temperature, for 2 weeks.

Notes

Don’t stir the granola while baking if you want big chunks.

Spread well the granola in the baking sheet. It needs to be in an even layer. Don’t leave much space between the pieces, but also don’t overcrowd it.

Add the dried apricots only after the granola is baked.

You can substitute ginger powder for crystalized ginger cubes.

If you need to make it vegan: instead of real honey, use my vegan honey or switch it for maple syrup.

Nutrition Information:

Yield:

25 serves

Serving Size:

1

Amount Per Serving: Calories: 176Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 288mgCarbohydrates: 18gFiber: 3gSugar: 9gProtein: 4g

Did you make this recipe?

Tag @milkandpop on Instagram and hashtag it #milkandpop

© Milk and Pop
Cuisine: American / Category: Granola, Cereal and Oats

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Hi there! I’m Tati, coffee lover, self-taught baker and food photographer. Here at Milk and Pop you’ll find breakfast and brunch recipes that work.

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