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!
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.
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Nutrition
Calories: 205kcal | Carbohydrates: 33.1g | Protein: 3.8g | Fat: 7.2g | Saturated Fat: 5g | Fiber: 3.1g | Sugar: 15.7g
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