Apricot Lemon Coconut Granola
Made with fresh apricots, this Apricot Lemon Coconut Granola is easy, flavorful, low sugar, and makes a healthy breakfast or snack.
Servings 5 cups
Ingredients
- 3 fresh apricots, roughly chopped
- 1/4 cup coconut oil, melted
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup
- 1/4 teaspoon cinnamon
- 3 cups rolled oats*
- 1/2 cup cashews, roughly chopped
- 1/2 cup almonds, roughly chopped
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 1/2 teaspoon salt
- 1/2 cup coconut flakes
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add the apricots, coconut oil, lemon juice, maple syrup, and cinnamon to a high powered blender or food processor and blend until combined and a sauce is formed.
- Add oats, cashews, almonds, chia seeds, flax seeds, and salt to a large bowl. Add apricot mixture and mix until well combined.
- Line a baking sheet with parchment paper and spread granola mixture out evenly. Bake for 15 minutes.
- Remove from oven and add coconut flakes while stirring and flipping the mixture. Make sure coconut is mixed in well and not completely exposed or it will burn. If you want more chunky granola, leave in bigger chucks when stirring.
- Bake for another 10 minutes, turn off oven and let it sit in the oven to cool. It will harden as it cools.
- Store in an airtight container for a week. Enjoy!
Notes
*use certified gluten free if needed.