Crunchy, fruity, and a little spicy (hello, ginger!), this granola will add some sunshine to your morning.
Prep Time20 minutesmins
Cook Time14 minutesmins
Cooling Time30 minutesmins
Total Time1 hourhr4 minutesmins
Course: Breakfast, Snack
Cuisine: American
Keyword: Apricot Ginger Granola, Granola
Servings: 121/2c servings
Ingredients
3crolled oats
1/4cpumpkin seeds or pepitas
1calmondsroughly chopped
1ccoconut
1/4ccoconut oilmelted
1/4choney
1/4cmolasses
1/2tspvanilla extract
pinchsea salt
1/2cdried apricotsroughly chopped
1/4ccrystallized gingerchopped 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.