with maple syrup, apricots, pecans and coconut
A sweet, nutty granola loaded with apricots, coconut, and pecans. Easy Crunchy granola is simple to make, perfectly crunchy, and great for snacking or breakfast.
Granola
First made over 150 years ago, granola has become a favourite breakfast cereal all over the world. Easy to make, my homemade apricot, pecan and coconut granola combines some of my favourite dried fruits and nuts. It tastes delicious!
Despite the fact that a lot of shop bought granola is a little too sweet for our tastes, over the years granola has become one of our favourite choices for breakfast in our household, and when I finally got around to making my own, which I had been meaning to do for some time now, I find myself wondering why I didn't do it earlier!
Why Choose Homemade Crunchy Granola?
I am sure that if you give it a try, you will think just the same. It's really easy to make, just a few minutes of chopping the fruit and nuts and measuring the ingredients, mix them and pop them in the oven to bake. Job done! It tastes so much better than anything from a packet.
Oh and most importantly of all you control the ingredients, the amount and type of sugar and fat, the oats to fruit and nuts ratio and you can choose your own perfect flavour combination. As an added bonus it is often cheaper than ready bought granola of a similar quality.
Ingredients for the Perfect Crunch
Oats - for the best crunch and texture use jumbo oats.
Sweeting - I've chosen maple syrup for this recipe but I often use honey or light muscovado sugar instead.
Fats - you can use coconut oil or one of the other more unusual oils but I use either cold pressed rapeseed oil or extra virgin olive oil
Cinnamon - for a little spice
Pecans nuts - just because they are one of my favourite nuts but you can use others instead
Dried apricots - for added natural sweetness
Sunflower seeds and pumpkin seeds - for the health benefits of including seeds in your diet and to add extra crunch
Flaked coconut - to give a little tropical flavour, great in the winter when sunshine levels are low.
How Do You Like Your Granola?
I like my granola with a few clumpy bits in it so I did not stir it after adding the final ingredients. If you like yours crumbly, stir once or twice during the second baking and before cooling.
When it comes to serving I use milk or thick Greek yogurt, but it also delicious to snack on as it is.
Choose your Favourite Ingredients - The variations are endless
The great thing about making it at home is that you control what goes into the granola. You can vary the ingredients using your favourite dried fruits, nuts, and seeds which is exactly what I did when making this granola combination.
Nuts - I've chosen pecans with this recipe as I love the maple syrup and pecan flavour combinations. But you can also add almonds, hazelnuts or walnuts to this granola.
Nut Free - Need a nut free Granola. Simple, omit the nuts add some seeds such as chia seeds as a healthy alternative or pumpkin seeds for extra crunch.
Get fruity - I sometimes replace the apricots with cranberries or a less sweet super food such as Gojo berries. Sultanas and Raisins are also popular in Granola.
Child friendly - a few chocolate chips always go well with children.
Up the protein - not to my taste but you can stir in some peanut butter or other nut butter to increase the protein content if desired.
So feel free to chop and change to suit yourself. I'm sure It won't be long before you are making it again and I would love to hear from you about your favourite combinations.
Top Tip
For extra large crunchy bites in your granola try adding a little egg white beaten until frothy. As the granola bakes, the egg white sets and binds the ingredients together, creating crisp, golden clusters that hold their shape and deliver satisfying crunch in every bite.
Method
Step 1
Combine the honey oil and cinnamon.
Step 2
Add the oats,
Step 3
Add the nuts and seeds and stir to mix well.
Step 4
Tip out onto a baking sheet and spread into a layer
Step 5
Bake for 20 minutes.
Step 6
Add apricots and coconut and bake for another 15 to 20 minutes.
Serving and storing granola
Once the granola is cold, store in an airtight container. Store in a cool place. The granola will keep for 4-6 weeks NB: This timescale has not actually been tested as it is long gone by then 😂😂.
Serve with milk or yogurt
Sprinkle on top of creamy desserts for extra crunch or nibble as a snack.
Special Dietary Information
This dish is naturally gluten free though you do need to check that the oats are processed in a gluten free environment.
Suitable for Vegans.
📖 Recipe
Easy Crunchy Granola
Equipment
- baking sheet
Ingredients
- 125 ml (4floz) maple syrup
- 2 tablespoons cold pressed rapeseed oil or olive oil
- 1-2 teaspoons ground cinnamon
- 300 g (11oz) jumbo porridge oats
- 100 g (3½ oz) pecans nuts roughly chopped
- 4 tablespoon sunflower seeds
- 4 tablespoon pumpkin seeds
- 150 g (5oz) dried apricots chopped
- 50 g (2oz) flaked coconut
Instructions
- Preheat the oven to 150℃ (130℃ fan)/350°F /gas mark 2.
- Combine the maple syrup, oil and cinnamon in a large mixing bowl and add the oats. Add the pecans, pumpkin and sunflower seeds, then stir until well combined and coated in the maple syrup.
- Tip the mixture onto one large or two smaller baking trays and spread out in a thin, even layer. Bake for 20 minutes.
- Remove from the oven, sprinkle the apricots and coconut over the mixture, and gently stir to mix.
- Return to the oven and bake for another 15-20 minutes until the oats and nuts are nicely toasted and the coconut is just beginning to colour.
- Remove the trays from the oven and allow to cool. Store in an airtight container until required.
Notes
Pin for later
Jane says
So tasty I love this sprinkled on yogurt for breakfast. Adds a great crunch.
Jacqueline Bellefontaine says
I agree. Thank you for commenting