Blueberry Apricot Granola
Crunchy, large clusters of this Blueberry Apricot Granola pair perfectly with yogurt or almond milk for a delicious breakfast or snack. Naturally gluten-free, this granola also makes for a tasty gift idea!
Last night I spent way too much time going through packs of strawberries at the grocery store. Each pack seemed to contain about 50% ripe (yet misshapen) strawberries and another 50% blemished and bruised ones.
I know this is terribly wrong, but I stood there and entertained the idea of trying to switch out the bruised/blemished ones in a pack with the ripe/misshapen ones in another in order to end up with a whole pack of ripe strawberries. I didn’t do it, but if I had telekinesis, I probably would have!
One of my favorite breakfasts is a bowl of rich and creamy Greek yogurt with crunchy, crumbly, granola like this Apple Walnut Granola, or this Protein peanut butter granola, this Cranberry Coconut Granola, and today’s Blueberry Apricot Granola.
Lately, my daughter has been enjoying gobs of Greek yogurt on top of her breakfast tacos. Protein-rich Greek yogurt keeps us both fueled and full all morning!
From sweet and savory yogurt bowls like these, to a topping on tacos, to a key ingredient in curries, versatile and nutritious, plain Greek yogurt is the “perfect match” for our demanding lifestyles.
Getting back to this Blueberry Apricot Granola, this is such a simple granola to whip up.
While I grabbed a package of half-edible strawberries, I opted to use dried blueberries and dried apricots for a naturally sweet kick. BTW, if you are looking for a fun twist on granola, check out these Easy Granola Cups.
Spiked with cardamom and cinnamon, this granola uses the old egg white trick to get those large chunks in it.
Ingredients
- ¼ cup coconut oil
- ½ cup honey
- 3 cups rolled oats
- ½ tsp salt
- ½ tsp cardamom
- 2 tsp cinnamon
- 2 tsp vanilla extract
- ½ tsp almond extract
- ½ cup dried apricots diced
- ½ cup dried blueberries
- 1 egg white
Instructions
- Preheat oven to 325 degrees F
- Place coconut oil and honey in a microwave safe bowl and microwave for 20 seconds. Remove from microwave and stir. Repeat on 20 second intervals until coconut oil melts when stirred.
- Add in the almond extract and vanilla extract.
- Then add in the rolled oats, salt, cardamom, cinnamon and stir well.
- Then toss in the dried apricots and dried blueberries and mix well.
- Beat the egg white and add it to the mix as well and toss all ingredients so it is well distributed.
- Spread granola onto a lined baking pan. Smoosh granola down and together around the edges.
- Bake for 35-40 minutes at 325 degrees F. Remove from oven and let cool completely before breaking up into pieces.
Nutrition
I’d love to make this and have read the instructions three times but I can not see where the egg white is added. Thank you
Thanks so much for your comment, the recipe has been updated to show the egg addition.
Gosh, so many great flavors and textures in this! Terrific dish — thanks. And I know that temptation to switch lousy berries from one container to another — haven’t actually done it, but like you, I’ve been tempted. 🙂
I haven’t made granola in ages Shashi. Thanks for the reminder. And next time I’ll have to add those extra touches you have in your recipe, vanilla, dried apricots and dried blueberries. Yum! Can’t wait to try this combination.
So one time I was in the produce section at the grocery store, and there was a guy going through each bag of grapes pulling out the ones that he thought were the best. Who does that!? Anyways, this granola sounds amazing, Shashi. You know I love my granola in the mornings, and now you’re making me want to add apricot into the next batch. Yum!!
We go through quite a bit of this and also with homemade granola. It can be quite addicting!
Hi Shashi – You always have THE BEST breakfast ideas!!! This FAGE yogurt is amazing with your homemade granola….so yummy. In fact, I may show up on your doorstep for a tasting session one morning. Seems whatever you’re having for breakfast is what I’m craving….Still chilly around here. Was in Greenville last weekend for a funeral, thought of you…just a hop skip and a jump away. I also saw some daffodil buds. Unopened, but still. We are still in sleet and snow weather, though we had a brief reprieve with temps in the fifties a couple days ago. Keep shining! XOXO
It’s like you somehow knew I have a bag of dried apricots in my pantry! This would be the perfect way to use them (besides just snacking of course). And I love that you use cardamom in your granola. It’s my all-time favorite flavor so I have to try this soon!
My son and I love to make different granolas. Blueberry and apricot sounds like a winning combination.
Yogurt is my FAVORITE breakfast and I haven’t had homemade granola in forever! I can’t wait to try this. My kids will love it too:)
I LOVE all the flavors here, with cardamom and cinnamon. Such a great way to start the day. Thanks for the recipe!
I feel you on the strawberries. Sometimes I won’t buy them for the same reason. But I’m loving the sound of this granola. Can’t wait to give this a go.
this looks delicious as a quick breakfast or snack!
This is GREAT both as dessert and breakfast!