Almond Granola with Apricots

Serves: 16

Prep: 10 mins

Cook: 25 mins

Ingredients

2 cups (185g) rolled oats 

³⁄₄ cup (115g) almonds, chopped 

2 tbsp. flaxseeds 

1 tsp. ground cinnamon 

¹⁄₄ tsp. salt 

¹⁄₂ cup (100g) coconut sugar 

¹⁄₃ cup (125g) maple syrup 

4 tbsp. coconut oil 

2 tsp. vanilla extract 

³⁄₄ cup (140g) dried apricots, chopped 

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)	Fiber(g)
184	8	27	4	3

*nutrition per serving

Directions

1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking paper.

2. In a large bowl, combine the rolled oats, almonds, flaxseeds, cinnamon, and salt, then set aside.

3. In a pot, combine the coconut sugar, maple syrup, coconut oil, and vanilla extract. Place the pot over medium heat and cook, stirring occasionally, until smooth, approximately 3 minutes. Pour the wet mixture over the dry ingredients and stir to combine, then spread in an even layer on the baking sheet.

4. Place the sheet into the oven and bake for 15 minutes then remove the sheet from the oven and give everything a stir. Return the sheet to the oven and bake for a further 10 minutes until golden brown.

5. Remove the sheet from the oven and let it cool completely on a wire rack. Once cooled, break the granola down a little and stir through the chopped apricots.

6. Store in an airtight container for up to 2 weeks.