Clustery Granola with Almonds and Dried Apricots

My Clustery Granola with Almonds and Dried Apricots makes a large batch of granola with big clusters that’s great to have on hand for quick and delicious breakfasts. Add it to milk or yogurt, or enjoy it as a snack by the handful. 

Sorry, I was away last week! With all the baby planning, finishing up a few freelance projects, and trying to spend as much time with the husband as possible before the new addition arrives, I just haven’t had as much time as I would like.

Not to mention that it’s been like 115 degrees here the past few days, and I barely have enough energy to leave the house. I’ve been sitting inside in the perfect 72 degrees AC and eating as much watermelon as I can!

Clustery Granola with Almonds and Dried Apricots Recipe Ingredients

• Oats – I used three cups of old-fashioned oats. Be sure to use gluten-free certified if necessary.
• Slivered almonds
• Coconut sugar
• Hemp hearts
• Ground flax
• Spices – I include ground cinnamon and salt.
• Coconut oil – For this recipe, I melt three Tablespoons of coconut oil with the maple syrup.
• Maple syrup – I recommend using pure maple syrup and avoiding the artificially sweetened pancake syrup.
• Dried apricots – Alternatively, you can use a different dried fruit if you prefer; dried blueberries would work particularly well.

How To Make This Clustery Granola with Almonds and Dried Apricots

1. Preheat oven to 325 degrees F. To a large mixing bowl, add the oats, almonds, coconut sugar, hemp hearts, flax, cinnamon, and salt. Mix and set aside.
2. Heat a small saucepan over medium heat and add the coconut oil and maple syrup. Stir together and cook until just heated, 2-3 minutes.
3. Pour the wet mixture into the dry mixture and stir until all ingredients are fully combined. Line a large rimmed baking sheet with parchment paper and dump the granola mixture on it. Use your hands to press out granola in an even layer.
4. Bake granola for 40-50 minutes, until edges are just starting to brown. DO NOT STIR GRANOLA AT ALL WHILE BAKING! This will ensure that the granola bakes together and creates lots of delicious chunks.
5. Once the granola is finished baking, remove the pan from the oven and let it cool for about 20 minutes. Once cooled, use your hands to break the granola into whatever size chunks you prefer. Lastly, add the dried apricot and store it in an airtight container at room temperature for 1-2 weeks.

Recipe Tips and Thoughts

• This granola is vegan and is gluten-free when using gluten-free oats.
• I’m pretty sure it’s a fact that most people prefer their granola to be super clustery, and this granola definitely delivers on that front!
• The secret is not to stir the granola at all while it’s baking, let it cool on the counter for a bit after it’s baked, and then you will be able to break it apart with your hands into whatever size clusters you like. In my opinion, the bigger the better!
• I have a few go-to breakfasts, but lately, I haven’t even wanted to turn the stove on to make my morning eggs. So it’s been all about the granola and yogurt. Making the granola requires the use of the oven, but once this big batch is all baked, you simply throw a handful into some yogurt or milk in the morning, and you are good to go. I even caught my husband snacking on it as a post-dinner treat!
• Store the granola in an airtight container for 2 to 4 weeks at room temperature, 1 to 3 months in the refrigerator, or 3 to 6 months in the freezer.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Easy Breakfast Ideas?

Homemade Maple Pecan Granola Recipe

Homemade Blueberry Almond Granola

Pumpkin Spiced Granola with Pepitas & Dried Cranberries

Easy Apple Crisp Breakfast Bowls

Potato Egg and Cheese Breakfast Tacos

Clustery Granola with Almonds & Dried Apricots

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• Total Time: 1 hour
• Yield: 8-10 1x

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Ingredients

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• 3 cups old fashioned oats, gluten free certified if necessasry
• 1 1/2 cups slivered almonds
• 1 tablespoon coconut sugar
• 1 1/2 tablespoons hemp hearts
• 2 tablespoons ground flax
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons melted coconut oil
• 1/2 cup pure maple syrup
• 1 1/2 cups chopped dried apricots (you could also a different dried fruit if you like, dried blueberries would work really well)

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Instructions

1. Pre-heat oven to 325 degrees Fahrenheit. To a large mixing bowl add the oats, almonds, coconut sugar, hemp hearts, flax, cinnamon and salt. Mix and set aside.
2. Heat a small saucepan over medium heat and add the coconut oil and maple syrup. Stir together and cook until just heated, 2-3 minutes.
3. Pour the wet mixture into the dry mixture and stir until all ingredients are equal combined. Line a large rimmed baking sheet with parchment paper and dump the granola mixture on. Use your hands to press out granola in an even layer.
4. Bake granola for 40-50 minutes, until edges are just starting to brown. DO NOT STIR GRANOLA AT ALL WHILE BAKING! This will make it so the granola bakes together and creates lots of delicious chunks!
5. Once granola is finished baking, remove the pan from the oven and let cool for about 20 minutes. once cooled, use your hands to break the granola up into whatever size chunks you desire. Lastly, add the dried apricot and store in an airtight container at room temperature for 1-2 weeks.

• Prep Time: 10 mins
• Cook Time: 50 mins
• Category: Breakfast, Gluten Free, Vegan