The air is starting to get crisp here in Northern Minnesota. The days are getting shorter too, and I’ve even seen a few leaves beginning to change. Fall is just around the corner. I love fall – it’s by far my favorite season – but I’m not quite ready to let go of summer yet. I’m not ready to give up hot sunny days, cold drinks on the deck, ice cream cones, BBQs, and fresh summer flavors. To help bridge the gap from summer to fall, I created this Apricot Ginger Granola.
It has the bright sweetness of apricots and a bit of tropical flavor from coconut mixed with the warm spiciness of ginger. The best of both worlds.
As far as equipment goes, you really don’t need anything special for this recipe. A cookie sheet or two, some measuring cups & spoons, and a couple of bowls are all you really need. I also love these mini whisks for mixing up the wet ingredients, but any whisk or even a fork will do.
So mix up some Apricot Ginger Granola today, and dream of tropical places even as the weather continues to cool down. This granola is great with your favorite milk (cashew milk is mine – YUM), yogurt, or even ice cream! Or just eat it straight-up by the fistful. I’d imagine it would also be delish as a topping for fruit crisp, or even stirred into cookie dough! So many options.
And if you’re a chocolate-for-breakfast fan, I’ve got you covered – try adding some white chocolate chips to this recipe, or give my Peanut Butter Chocolate Chunk Granola a try. It’s like eating cookies for breakfast!
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If you make this or any of my recipes, tag me on Instagram, Facebook, or Twitter, and use the hashtag #northerngingerblog. I’d love to see your creations!
Happy Baking!
Apricot Ginger Granola
Ingredients
- 3 c rolled oats
- 1/4 c pumpkin seeds or pepitas
- 1 c almonds roughly chopped
- 1 c coconut
- 1/4 c coconut oil melted
- 1/4 c honey
- 1/4 c molasses
- 1/2 tsp vanilla extract
- pinch sea salt
- 1/2 c dried apricots roughly chopped
- 1/4 c crystallized ginger chopped into small pieces
Instructions
- Preheat oven to 350°F. Line one big or two smaller cookie sheets with parchment paper.
- In a large bowl, mix together oats, pepitas, almonds, and coconut. Set aside.
- In a separate smaller bowl, mix together coconut oil, honey, molasses, vanilla, and sea salt. Whisk ingredients together until well combined.
- Add wet mixture to dry, and stir until well combined and all of the dry mixture is moistened.
- Spread granola in a thin layer on the cookie sheet(s).
- Bake for 7 minutes.
- Stir well, then bake for another 5 minutes.
- Stir again, and bake for about 2 minutes more, or until granola is toasted and beginning to dry out (it will continue to get drier and crisper as it cools).
- Remove from oven and set cookie sheets on a cooling rack. Allow to cool completely (at least 30 minutes).
- Stir in apricots and crystallized ginger, and enjoy!
- Store in an airtight container in a cool, dry place. Granola will stay fresh for a week or so (after this it is still good to eat – it will just be less crunchy). Makes 6 cups.