Apricot & Almond Granola [vegetarian]

This Apricot & Almond Granola is flavoured with fragrant cardamom, ginger and vanilla.

This Apricot & Almond Granola is flavoured with fragrant cardamom, ginger and vanilla. What a delicious way to start the day! You can also eat it as a snack or dessert layered with some yoghurt and/or fresh fruits.

This recipe is loaded with almonds plus sunflower and pumpkin seeds. It leaves a scrumptious smell in the kitchen while baking.

I added honey to sweeten it but maple syrup or rice malt syrup also works well if you prefer a vegan alternative.

Dried apricots are really good for you as they are high in iron, potassium beta carotene and fibre. Adding them to this granola is an easy way to boost your intake.

Apricot & Almond Granola [vegetarian]

This Apricot & Almond Granola is flavoured with fragrant cardamom, ginger and vanilla.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegetarian Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 1 jar

Calories 3554 kcal

Equipment

saucepan

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 300 g rolled oats
• 6 Tbsp melted coconut oil
• 4 Tbsp clear honey [or maple syrup or rice malt syrup for vegan alternative]
• 225 g almonds – skin on
• 3 handfuls of pumpkin seeds
• 3 handfuls of sunflower seeds
• 1 Tbsp vanilla extract
• 1/4 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cardamom
• 2 handfuls chopped apricots
• 2 handfuls raisins

Hands Free Mode(Switch on to prevent your screen from going dark)

Instructions

 

• Preheat the oven at 160ºC/325ºF/gas 3.
• Slowly heat honey and coconut oil together in a pan. Mix together.
• Mix rolled oats, almonds, pumpkins seeds, sunflower seeds with salt, cardamom, ginger and vanilla.
• Add honey and coconut oil. Mix again until well blended.
• Tip the granola onto a large baking tray lined with a baking sheet. Spread a little as you would do with the top of a crumble. You do not want it too thin.
• Bake for 20 mins. Mix & spread the granola a little bit more. Bake for another 15-20 mins until golden. Mix and spread again. Switch off the oven and leave granola to "dry" inside for 2 hours or so.
• Mix raisins and apricot with granola. Store in an airtight container.

Nutrition

Serving: 45gCalories: 3554kcalCarbohydrates: 339gProtein: 90gFat: 219gSaturated Fat: 86gPolyunsaturated Fat: 37gMonounsaturated Fat: 81gTrans Fat: 1gSodium: 618mgPotassium: 3016mgFiber: 61gSugar: 93gVitamin A: 581IUVitamin C: 1mgCalcium: 780mgIron: 23mg

Find this recipe online:

Apricot & Almond Granola [vegetarian]

https://theflexitarian.co.uk/recipe-items/apricot-almond-granola-vegetarian/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

• Spiced Mung Beans Winter Casserole [vegan]
• 10 recipes to throw the perfect vegetarian barbecue
• Chocolate Almond Butter with Coconut [vegan]
• Seasonal Food – What to Eat in July
• Apple & Cinnamon Granola [vegan]