Apricot Almond Granola - loaded with clusters of honey-sweetened almonds and oats, plus tangy dried apricots for a big flavor boost. |

Apricot Almond Granola

  • Cook Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: about 4 cups


A crunchy mix of honey-sweetened almonds and oat clusters plus tangy dried apricots.


  • 3 ounces (1/4 cup) honey
  • 1 1/2 ounces (3 tablespoons) unrefined coconut oil
  • 7 1/2 ounces (1 1/2 cups) chopped dried apricots
  • 5 1/4 ounces (1 1/2 cups) slivered almonds
  • 4 3/8 ounces (1 1/2 cups) old-fashioned oats
  • 1/4 teaspoon salt
  • 1 egg white
  • 2 teaspoons almond extract


  1. Preheat oven to 300ºF and line a baking sheet with parchment paper.
  2. In a microwave-safe bowl, microwave the honey and coconut oil for 30-60 seconds, until coconut oil has melted. Set aside to cool briefly.
  3. Meanwhile, in a large bowl, toss together the dried apricots, almonds, oats, and salt.
  4. While whisking, add egg white to honey and oil mixture. Whisk in almond extract. Add to dry ingredients and mix in until dry ingredients are evenly coated.
  5. Transfer granola mixture to prepared baking sheet and spread out in a large “O” shape, patting down firmly with the back of a spatula and leaving the center of the tray empty. Bake in preheated oven for 35 minutes.
  6. Turn off oven. Gently break granola up and return to oven with the door propped open until granola cools. Transfer to an airtight container and store at room temperature.