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
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Combine ground flax seed and water in a small bowl. Set aside.
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Heat oven to 225F convention bake or 250F standard bake.
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In a large bowl, add the dry ingredients: oats, coconut, nuts and apricots. Set aside.
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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.
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Mix the dry ingredients with the wet ingredients and spread on a parchment lined rimmed baking sheet.
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Press ingredients into an rectangle about 1/2" thickness.
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Bake for 1 hour. Turn off heat and let cool in oven with door ajar.
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Break into pieces and store in an airtight container.
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This recipe sounded very interesting on food52, but measurements for some of the ingredients were missing and never amended so I followed it here…
Oh my goodness! Thanks for letting me know Cailin! I went back to Food52 and added the missing items! So sorry and glad you found it here on my blog.