Apricot, Walnut and Coconut Granola

Granola is one of my go-to make-ahead breakfasts. Right now I’m enjoying this apricot and walnut granola with coconut. It’s not too sweet and provides a satisfying crunch! I shared this recipe a few weeks ago with my newsletter subscribers and it was a hit.

Granola is regularly on my meal prep list for the weekends. I make a large batch to have on hand for an easy breakfast during the week ahead. Just add yogurt, your favourite milk, or cottage cheese and some fresh fruit and you’re set. I also like to use granola as a topping for ice cream or smoothie bowls for some added crunch. 

This granola is lower in sugar than most store-bought brands and is a good source of fibre. Walnuts, hemp hearts, and chia seeds provide some heart-healthy omega-3s and dried apricots are a source of non-heme iron. It also makes a pretty good snack.

Bake in two stages for crispy, but not burnt granola

I like to bake my granola in two steps to prevent dried fruit and some of the other ingredients from burning. Baking the rolled oats and nuts first ensures they are well roasted and adding the dried fruit, coconut, hemp seeds, and flax meal in the second stage helps them get toasted but not burnt. The two-step approach is less important when you are making granola without dried fruit and/or coconut.

Watch the granola closely during the last few minutes of baking and remove from the oven when the granola is a nice golden-brown.

Print Recipe

Apricot, Walnut, and Coconut Granola

Granola is a quick and easy make-ahead breakfast. Pair with yogurt or cottage cheese and fresh fruit. This granola is lower in sugar than most store-bought brands and provides heart healthy omega-3s and fibre.

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Easy Breakfast, Make Ahead, Plant-Based

Servings: 12 1/2 cup servings

Ingredients

• 2 cups of large flake rolled oats
• 1 cup walnut pieces
• 1 tbsp sugar
• 2 tbsp coconut oil
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• 1 cup diced dried apricots
• 1 cup unsweetened shredded coconut
• 1/2 cup hemp hearts
• 1/4 cup ground flax meal

Instructions

• Preheat your oven to 350°F.  Add oats, walnuts, and sugar to a parchment lined baking sheet. Bake for 12 minutes.
• While the oats are baking, add oil, honey, vanilla and ground ginger to a small saucepan and heat on low until the coconut oil and honey is melted and well combined (alternatively, microwave, using 20 second intervals, to combine)
• After 12 minutes, remove the baking pan from the oven and carefully add the oats and walnuts to a large bowl.  Add the remaining dry ingredients and give a quick stir to mix in.  Next add in the oil-honey mixture and stir to get all the ingredients well coated.
• Transfer the mixture back to the parchment lined baking sheet and bake for another 10-15 minutes, checking every minute or 2 after 10 minutes of baking to prevent burning.
• When ready, remove from the oven and let cool completely.
• Break up the granola into clusters and store in airtight container for up to 7 days.

Notes

You can substitute olive or avocado oil for the coconut oil, if needed, and use maple syrup in place of honey if you need to make it vegan, or that’s what you have on hand.