I prefer homemade granola to anything I’ve tried from a store. I find store bought is often too sweet, and it’s not always easy to find the perfect combination of ingredients. Luckily, granola is extremely simple to make at home. It usually works out much cheaper than the prepackaged stuff, plus you can adjust all the ingredients to your preference. This is one of my favorite combinations — a maple, apricot and almond granola. For me, it has the just the right amount of sweetness, though it’s easily adaptable if you want more or less.
How to Serve Granola
This recipe makes enough for about six servings, though it depends what else you’re eating it with.
My favorite way to enjoy granola is with some Greek yoghurt and berries. I also have a habit of snacking on it straight from the container as it tastes pretty good by itself!
Additions and Substitutions
Granola recipes are highly customizable. You can substitute your favorite nuts for the almonds or just about any kind of dried fruit for the apricot. Play with the quantities and add in any extras you feel like, such as pumpkin seeds or, after removing from the oven, chocolate chips. You can also replace the maple syrup with honey but I find this causes the granola to clump up a bit so you may want to stir more than once, unless you like it that way.
I add 2 tablespoons of brown sugar when I make this, which makes a granola which is moderately sweet. If you want it sweeter, just add one or two tablespoons more.
How to Make Maple, Apricot and Almond Granola
Prepare for Baking
Start your oven preheating to 300 degrees Fahrenheit, or about 150 Celsius. Line a large baking sheet with parchment paper.
In a large bowl, stir together everything except for the dried apricot (or whatever other dried fruit you’re using). Nothing special here, just make sure everything is well combined.
Spread the granola mixture on the prepared baking sheet and bake in the preheated oven for 15 minutes. Stir, then bake for another 15 minutes. The granola should be golden by now, but if you want it a little darker you can bake longer if you like. Just be careful not to burn it.
Stir in Fruit
Stir in the dried apricot, or your preferred dried fruit, and allow the granola to cool.
Serve or Store
You can serve the granola now if you want, or put it in an air tight container to enjoy later. It will keep well at room temperature for at least a couple of weeks, but I find it rarely lasts that long!
Maple, Apricot and Almond Granola
- 1 1/2 cups rolled oats not quick cooking
- 1/2 cup sliced or slivered almonds
- 1/2 cup shredded coconut
- 1/4 teaspoon salt
- 2 tablespoons brown sugar or more to taste
- 3 tablespoons extra virgin olive oil or other cooking oil
- 1/4 cup maple syrup
- 1/3 cup chopped dried apricots
- Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- Mix together all ingredients except apricot in a large bowl.
- Spread mixture evenly on prepared baking sheet and bake in preheated oven for 30 minutes, stirring halfway through. The granola should be golden by now but you can put it in for another 5 minutes or so if you want it darker.
- Stir in fruit, then allow to cool and serve or transfer to an air-tight container.
- This will keep at room temperature for at least a couple of weeks.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!