Made with fresh apricots, this Apricot Lemon Coconut Granola is easy, flavorful, low sugar, and makes a healthy breakfast or snack.
Granola used to by my jam a handful of years back. I would love it on yogurt with fresh fruit in the morning. Back then I was pretty conscience about my health and thought my habits were on the right track, but was really just following the mainstream ideas. My granola of choice was made by Kashi. I don’t think they make the kind I loved anymore, but I am sure it was loaded with sugar and some not so good for you oils. It probably wasn’t the best choice to start the morning off.
This is probably only the 4th or 5th time I have made homemade granola. I tested it once, make some tweaks, and then make it again for the blog. I have made “paleo granola” before, but it not really the same. It is much higher in fat since it is composed of mostly nuts and seeds. This Apricot Lemon Coconut Granola has a good balance of carbs, healthy fats, and fiber, and is low on the sugar content.
And it is so much better for you than store bought. A lot of the boxed kinds have a lot of added sugar, whether it be from dried fruit, cane juice, coconut sugar, brown rice syrup….the list can go on and on. A little sugar here and there isn’t going to kill you, especially if it naturally occurring from fruits, but sugar is sugar and your body shouldn’t be dependent on it.
Making your own granola is super simple and best yet, you can customize it the way you want! If you want something chewy, add dried fruit. Sub the almonds for pecans if you like those better. Even better is you can control how much sugar is in it. This granola is only sweetened with fresh apricots and 2 teaspoons maple syrup. Just 2! If you want it a little sweeter, feel free to add more.
Make this while you can! Apricots are only in season for a short amount of time. I think last year was the first time I had them fresh and they rock. If you are looking for other recipes to use fresh apricots, try this apricot, toasted oats, and coconut yogurt bowl. I also talked about the nutrition benefits in that post, so feel free to check it out.
My favorite way to use this granola is topping a smoothie bowl or just snacking. Just make sure you take some and put it away. It is addicting!
- 3 fresh apricots, roughly chopped
- ¼ cup coconut oil, melted
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup
- ¼ teaspoon cinnamon
- 3 cups rolled oats*
- ½ cup cashews, roughly chopped
- ½ cup almonds, roughly chopped
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- ½ teaspoon salt
- ½ cup coconut flakes
- Preheat oven to 350 degrees Fahrenheit.
- Add the apricots, coconut oil, lemon juice, maple syrup, and cinnamon to a high powered blender or food processor and blend until combined and a sauce is formed.
- Add oats, cashews, almonds, chia seeds, flax seeds, and salt to a large bowl. Add apricot mixture and mix until well combined.
- Line a baking sheet with parchment paper and spread granola mixture out evenly. Bake for 15 minutes.
- Remove from oven and add coconut flakes while stirring and flipping the mixture. Make sure coconut is mixed in well and not completely exposed or it will burn. If you want more chunky granola, leave in bigger chucks when stirring.
- Bake for another 10 minutes, turn off oven and let it sit in the oven to cool. It will harden as it cools.
- Store in an airtight container for a week. Enjoy!
Have you made your own granola yet? If not, what are you waiting for?!
