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    Home » Fall and Winter Recipes

    Apricot Granola (With Almonds and Ginger)

    Published: Feb 22, 2021 · Modified: Jul 26, 2023 by Milk and Pop · Leave a Comment · This post may contain affiliate links

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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

    📖 Recipe

    a white bowl of yogurt and granola

    Apricot Granola (With Big Chunks)

    Milk and Pop
    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.
    5 from 7 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Winter Recipes
    Cuisine American
    Servings 24 serves
    Calories 176 kcal
    Prevent your screen from going dark

    Equipment

    • Baking sheet
    • Parchment paper

    Ingredients
      

    • 2 ½ cups old-fashioned/rolled oats
    • 1 cup quick oats
    • 1 ½ cups whole almonds
    • ⅓ cup sliced almonds
    • ⅔ cup sunflower seeds
    • ¼ teaspoon salt
    • 1 teaspoon ginger
    • ⅓ cup almond oil
    • ⅔ cup honey
    • 1 cup apricots 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, room temperature, for 2 weeks.

    Video

    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

    Serving: 1gCalories: 176kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 288mgFiber: 3gSugar: 9g
    Tried this recipe?Let us know how it was!

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    Hello! I'm Tatiana, self-taught baker, coffee lover and food photographer. Here at Milk and Pop, I'll share with you my favorite bread, baking and breakfast recipes.

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