Apricot Spring Granola (With Big Chunks)

5 from 9 votes

This apricot 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 Time5

Cook Time30

Total Time35

Course: Winter Recipes

Cuisine: American

Servings: servings

Calories: 184kcal

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.

Substitutions:

Ginger powder with crystalized ginger cubes: just make sure you add them after baking the granola.

Honey: use my vegan honey recipe or substitute honey with maple syrup.

Oats: you can use rolled oats only.

Almond oil: it can be substituted with coconut or any vegetable oil if desired.

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. Wait until it cools to break it up in the size you want.

Add the dried apricots only after the granola is baked.

Careful to not overbake: you don’t want it golden brown, you want it lightly golden.