I’ve never made granola before. Not sure why, I just never thought I would like it. I had no idea I was totally missing out. I made this apricot granola as a request from the hubby, who was mesmerized by Bobby Flay whipping some up on The Food Network. He only recorded the last 5 minutes of the episode, but I saw just enough to take a stab at it.
What you’re seeing here is attempt number two. The first batch started off really lovely going in…I used my cereal swag as the base, thinking that the currants and goji berries would go great with the apricot. Yeah…that batch came out with the dried fruit resembling black sticks and twigs. I learned that 30 minutes is about 10 minutes too long for bake time.
The second batch came out much better. Beautiful, if I don’t say so. I didn’t use my cereal swag the second time, but stuck with the gluten free oats as the base. I mixed in all my favorites: thinly sliced almonds (I love the dry roasted slivers from Trader Joes — so thin and crunchy), raw pumpkin and sunflower seeds, big coconut flakes, some flax and wheat germ. And I got smart and added the dried apricot after baking it.
It’s so dang tasty I’ve eaten more of it than Hany has. He likes everything a bit sweeter than I do, and he actually said this was not sweet enough for him. Which means that it’s perfect for me! So feel free to adjust the sweetness as you see fit. Mix some into your Greek yogurt, cottage cheese, add it to your salad, or sprinkle over banana soft serve.
Sweet Apricot & Almond Granola
- 1/4 cup grapeseed oil
- 1/4 cup agave
- 2 Tbsp honey
- 2 tablespoons packed light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla powder or extract
- 3 cups old-fashioned rolled oats not instant
- 1 cup slivered almonds
- 1 cup unsweetened coconut flakes
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 2 tablespoons ground flaxseed
- 2 tablespoons wheat germ
- 1/4 teaspoon salt
- 1 cup diced dried apricot or any fruit you want!
Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Mix the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ, coconut flakes, and salt in a large bowl. Using a whip, mix together the oil, agave, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. I used my hands for this part and had to break up the small clumps that formed. Spread the mixture evenly onto a prepared baking sheet. Bake for 20 minutes or until golden brown and crispy.
Remove the granola from the oven and let cool. Toss with the dried apricots or any other dried fruit you have on hand!