Apricot & Almond Granola

Apricot & Almond Granola

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Bri Tripp


My boyfriend and I enjoy fruit granola and yogurt for breakfast every few days and we spend a fortune on granola. I figured there had to be a way to make our own and sure enough I ran across this recipe in a book for healthy eating for two.
The fruit can be switched out for almost any kinds and if you cant have the almonds substitute with more oats or just take them out completely.
Its great for a snack plain and also you can have it like cereal by adding milk.


★★★★★ 1 vote

4 cups
15 Min
30 Min


  • 1/2 c
    dried apricots
  • 3 1/2 c
    rolled oats
  • 6 Tbsp
    sliced almonds
  • 1/4 c
    wheat germ
  • 1/4 tsp
    ground cinnamon or ground nutmeg
  • 1 Tbsp
    canola oil
  • 2 1/2 Tbsp

How to Make Apricot & Almond Granola


  1. Preheat oven to 325*
  2. With oiled scissors, snip the apricots into pea-size pieces; set them aside.
  3. In a large mixing bowl, combine the oats, almonds, wheat germ, and cinnamon or nutmeg. Mix well.
  4. Pour the oil into a measuring cup and stir in the honey. Drizzle evenly over the oat mixture, turning with a spoon to coat the oats evenly. Don't worry if clumps form; they will be broken up during baking.
  5. Spread the granola evenly in a 9"x9" (or 9"x13") baking pan and bake for 25-30 minutes, or until it is golden brown. (Every 10 minutes or so during baking, turn the granola with a metal spatula so that it toasts evenly and the clumps are broken apart.)
  6. Transfer the pan to a wire rack and cool the granola to room temperature. Stir in the apricots. Store the granola in a tightly covered container for up to one month.

Printable Recipe Card

About Apricot & Almond Granola

Other Tag: Quick & Easy

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