Apricot Almond Granola is a light & crispy granola with clusters of nuts, oats, and apricots with a splash of rosewater. Vegan and gluten free.
I had the essence of spring in mind when I created this Apricot Almond Granola. The sweet, soft flavor of apricot, pepitas and slivered almonds deliver a nuttiness without heft, coconut shreds, orange zest and rosewater.
If you’ve ever bought a bottle of rosewater for a recipe and then had it sit around in your pantry for awhile, well, then you’re like me! I finally decided to dig it out from the back of the cabinet.
I love the way rosewater smells. While this granola bakes it fills your kitchen with soft scents of rose.
There are so many ways to make granola and each way produces a slightly different texture.
- soft and chewy type – like this Cranberry Granola recipe.
- crunchy cereal type – like this Almond Flax Granola.
For this granola recipe I wanted delicate crispy pieces that stuck together in big clusters.
After a little bit of recipe research I concluded the best way was to use an egg white. To get the same effect, but keep this a vegan granola recipe, I used a flax egg (a combination of ground flaxseed and water). The flax seeds also provide some healthy omega-3s.
How to Make Apricot Almond Granola
STEP 1: Mix flax egg.
The flax egg will need a few minutes to develop into an egg-like texture.
STEP 2: Mix dry ingredients.
In a large bowl, mix all the dry ingredients.
STEP 3: Simmer + whisk together oil, honey, sugar and zest.
Heat ingredients on the stove top, stirring until sugar dissolves. Mix well until a syrup forms. Take off heat, whisk in the flax egg and rosewater.
Step 4: Combine wet + dry ingredients.
Spread the granola on a parchment lined rimmed baking sheet. Press it together like a big cookie, 1/2″ thick.
Step 5: Bake for 1 hour.
Let cool in oven. Once cool, break into large clusters.
This vegan granola has a wonderful mix of flavors that are soft and spring-like with the scents of orange and rose. Chunks of honey sweetened oats, dried apricots, almonds + pepitas.
A light & crispy granola with clusters of nuts, oats, and apricots - scented with rosewater for a delicate granola.
- 2 cups old-fashioned rolled oats
- 1/2 cup unsweetened coconut flakes
- 1/3 cup raw pepitas
- 1/2 cup sliced almonds
- 1 cup unsulphured apricots, chopped into small pieces
- 1.5 Tbs ground flax seed + 3 Tbs water
- 1/3 cup coconut oil
- 1/3 cup brown rice syrup or honey
- 1 Tb dark brown sugar
- pinch salt
- 1 orange, zested or julienned & diced into tiny pieces (about 1.5 Tb)
- 1 Tbs. rosewater
Combine ground flax seed and water in a small bowl. Set aside.
Heat oven to 225F convention bake or 250F standard bake.
In a large bowl, add the dry ingredients: oats, coconut, nuts and apricots. Set aside.
In a saucepan, combine the coconut oil, brown rice syrup, brown sugar, salt and orange zest. Heat on medium-low and mix until the oil and sugars are throughly mixed. Remove from heat and whisk in the flaxseed mixture and rosewater.
Mix the dry ingredients with the wet ingredients and spread on a parchment lined rimmed baking sheet.
Press ingredients into an rectangle about 1/2" thickness.
Bake for 1 hour. Turn off heat and let cool in oven with door ajar.
Break into pieces and store in an airtight container.
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