Holiday Apricot & Coconut Granola

holiday apricot coconut granola gifts

Granola is one of my favourite breakfasts or go-to snacks. As you may have noticed, buying good quality granola can be quite expensive, but making your own at home is relatively cheap and allows you to decide what to put in it. I use organic oats and raw nuts and seeds and the great thing about it is it’s incredibly versatile. Feel free to experiment with different nuts (hazelnuts are really lovely in granola) and dried fruit (think blueberries, dates, mangoes) and even chopped dark chocolate tastes amazing in granola. I like to make a big batch and keep it in the fridge to have with homemade Greek yogurt and it also makes an excellent topping for my smoothie bowls that I happen to be obsessed with now that it’s summer. I’ve been experimenting with homemade coconut yogurt (recipe to come soon!) which tasted really great with this granola.

holiday apricot coconut granola edible gifts

The recipe for Apricot & Coconut Granola was inspired by the holiday season and I turned it into edible gifts for family in South Africa. I had a bunch of leftover apricot jam from making a snoek braai (a traditional BBQ’ed fish) and so I decided to use it in the granola. The jam adds an extra sweetness and richness to the way I usually make granola and tastes really nice with the cinnamon and allspice, making it a festive treat for the Christmas season.

holiday apricot coconut granola edible gifts

Holiday Apricot & Coconut Granola

4 cups organic rolled oats
1 cup raw cashews, chopped
1 cup raw almonds, chopped
½ cup raw pumpkin seeds
1 Tbsp cinnamon
1 tsp allspice
1 tsp sea salt
1 cup apricot jam
¼ cup coconut oil
2 Tbsp organic butter
¼ cup honey
1 cup dried apricots, chopped
1 cup coconut flakes, toasted*

Preheat oven to 150C. In a large bowl, mix together the oats, nuts, seeds, cinnamon and salt. Combine jam, oil, butter and honey in a pot over medium heat on the stove for 2-3 minutes until melted. Add the liquid mixture to the dry ingredients, mixing until everything is well combined and coated evenly. Spread the granola out onto a baking sheet in an even layer and bake for about 30 minutes, but set your timer for every 10 minutes so you can stir it, ensuring an even golden colour. The trick with granola is to make sure it doesn’t burn! Pay close attention, especially near the end. I like to turn the oven off for the last 10 minutes, allowing the granola to finish with less heat.

Once the granola is golden brown, remove it from the oven and allow it to cool completely on the baking sheet. It will get crispier as it cools. Once cool, add in the apricots and coconut. Store in glass jars in the refrigerator, for up to one month.

*To toast the coconut flakes, place them on a baking sheet for about 5 minutes in the preheated oven. This can also be done ahead of time.

 

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