Almond and Apricot Granola

Apricot and Almond GranolaI love breakfast. I try to keep it interesting by not just having toast or cereal everyday. In the UK I would eat a lot of muesli and granola but I never made myself. I only just returned to Oslo 24 hours ago but I have had a very productive day, making pans of soup, this granola and the usual after being away… a lot of clothes washing!

I thought it would be great to make my own granola so I could put in all of my favourite ingredients into it. It is great to have with milk, dairy for a plant based milk of choice, or yoghurt. I also enjoy sprinkling some on top of smoothies or just having handfuls as a snack.Apricot and Almond GranolaApricot and Almond Granola

In this recipe I use cups rather than weights as I found it easier to just put the ingredients into my cup measures rather than weighing them.

Almond and Apricot Granola


Makes one medium container of granola

  • 1 and a 1/2 cups of oats
  • 1/2 cup almonds
  • 1/2 cup hazelnuts
  • 1/4 cup flax seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried apricots (cut into quarters)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp cinnamon


  1. Place the almonds and hazelnuts in a food processor and pulse for 10 seconds so they are partially chopped. Place the nuts in a large mixing bowl with the remaining dry ingredients, except the apricots and cinnamon, and mix together.
  2. Melt the coconut oil with the maple syrup and cinnamon on a low heat in a saucepan on the stove. Once the coconut oil has melted add the sweet liquid to the dry ingredients and mix well.
  3. Place the mixture on a baking tray and bake for 30 minutes at 180C. It will need to be mixed regularly to ensure nothing burns and everything gets nicely toasted.
  4. Remove from the oven, allow to cool and then mix in the apricots. Store in an air-tight container to keep it crunchy.

Enjoy! H x


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