Maple Apricot Granola Recipes

OLIVE OIL GRANOLA WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
• Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

MAPLE GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
• Bake in the preheated oven until lightly browned, about 40 minutes.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

MAPLE-BAKED GRANOLA

Steps:

• Heat oven to 160C/140C fan/gas 3. Line two large roasting tins (or one and cook in batches) with baking parchment. Put the porridge mix and all the flakes, nuts and seeds in a bowl and mix them together.
• Put the maple syrup and oil in a big heavy-bottomed saucepan and gently heat. Add the grain mixture and stir until all the dry ingredients are coated - you are not cooking the mixture, just coating it. Spread the cereal over the parchment (it shouldn't lie in big clumps) and bake for about 20 mins.
• Remove the tins from the oven, turn the temperature up to 180C/160C fan/gas 4, then return to the oven, swapping the tins over. Cook for another 10 mins, but keep an eye on things. You want a golden toasted mixture - you may even start to smell some caramelisation - but don't take it too far.
• Take the tins out of the oven and leave to cool. Break the granola up into small chunks with your hands and add the dried fruit. Will keep well in an airtight container for two weeks. You can 'refresh' it by putting it all in the oven again (at 160C/140C/gas 3) for 15 mins. Eat with milk or yogurt and fresh fruit.