Gluten Free Pistachio Apricot Granola out of the oven and ready to serve.

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Description

This Pistachio Apricot Granola is a long time favourite of mine. Store bought granola is too sweet for me and I dislike the artificial flavours so I keep going back to this homemade recipe.

Granola is a versatile food. It makes a delicious breakfast with milk or served as a parfait with yogurt and fruit. When layered in a wine glass it looks like a special breakfast. It can also be a snack food, eaten right out of the jar in my kitchen.  Try sprinkling some granola on pancake batter, muffins or folded into cookie dough. You can even serve it on ice cream.

Gluten Free Oats and The Purity Protocol

Both granola and muesli are a healthy breakfast choice made with oats. Most oats are contaminated with gluten containing crops, such as wheat and barley, in the fields where they grow and again in the production process. People on a gluten free diet need to know a little bit about safe oats.

A purity protocol was been developed to ensure oats are safe for gluten free eaters. Understanding just a small part of the process is a good lesson on food manufacturing. To learn more you can read this Position Paper on Oats from the Canadian Celiac Association or listen to this episode of A Canadian Celiac Podcast.

Episode 26 – Only Oats Goes Organic 

To stay up to date in the gluten free space – listen to A Canadian Celiac Podcast.

Buying Safe Oats

Here are some of the gluten free oats now available in stores and online:

This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

 

Granola vs Overnight Oats

A bowl of Swiss muesli with grated apple and almonds.

Overnight Oats, AKA Swiss Muesli -photo credit Jim Little

To me granola is dry cereal and muesli is wet, that’s just how I learned it. Muesli is what everyone now calls overnight oats and I posted this family recipe for muesli. Whatever you call your recipes both granola and muesli are excellent choices and can add some variety to your breakfast routine.

Variety is the Spice of Life

This granola recipe can be varied with any combination of nuts, seeds and fruit to suit your taste (or clean out your cupboard). Try sunflower, sesame, pumpkin, chia or flax seeds. For nuts consider almonds, pecans, hazelnuts, cashews or macadamias. Fruit options might include dried mango, pineapple, cranberries, dates or raisins. I also substitute all or part of the honey with maple syrup just to switch it up. No matter how you like your granola this is a fabulous basic recipe so make it your own.

Organize For Success – Pistachio Apricot Granola

I like efficiency in the kitchen and there is nothing like making the same recipe over and over to streamline your process. I measure the liquid ingredients directly into a measuring cup so I can heat the mixture in the microwave. No need to use another bowl and the dishwasher always likes that.

Get The Tools

Every kitchen needs some basic tools so here are some of the items I use to make this recipe.

  • -Both a 4-cup pyrex measuring cup and the 1-cup or 2-cup size to measure the liquid. I like a lot of measuring cups so I can cook and bake without running out. If you are buying new think about how they will stack in your cupboards and what types you like.
  • -I also love the OXO angled measuring cups (including the mini) that I can read looking down into the cup. Perfect for measuring tablespoons if you are adjusting the recipe.
  • 2 baking sheets – I have 2 for cooking (roasting vegetables with garlic), then I have 2 more the same for baking recipes like this granola or cookies (anything without garlic). That’s just my preference.
  • -My trusty Mason jars. I store my finished granola in the large 4-cup size jar in the cupboard. To take my granola like a grab-and-go breakfast I like the regular 1-cup size jars, perferably the short, wide mouth 1-cup size ones.

If you try this Pistachio Apricot Granola let me know in the comments how the recipe worked for you and how you changed it.


More Breakfast Recipes

Breakfast Power Bowl

Breakfast Power Bowl

Breakfast Power Bowl -photo credit Jim Little

Ingredients

4 cups gluten free oats
1 cup coconut flakes or shredded coconut
¾ cup shelled pistachios
⅓ cup honey
⅓ cup vegetable oil
¼ cup orange juice (or apple juice)
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
FINISHING - ½ cup chopped, dried apricots

Directions

1
Line 2 large, rimmed baking sheets with parchment paper.
2
Preheat oven to 325°F.
3
In a large bowl combine oats, coconut and pistachios.
4
In a large liquid measuring cup combine honey, vegetable oil, orange juice and spices. Heat for 1 minute, stir. Heat for another minute and stir mixture.
5
Pour hot liquid over oat mixture and stir. Spread evenly to cover the bottom of the baking sheets.
6
Bake in preheated oven for 15 minutes.
7
Remove from oven and gently stir pushing the browned outer edges of the mixture into the center of the pan and moving the middle part toward the outer edges.
8
Bake for another 15 minutes or longer until evenly browned. Cool completely.
9
Stir in apricots.
10
Store in an airtight container for up to 8 weeks.

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Ingredients

Directions

  • 4 cups gluten free oats
  • 1 cup coconut flakes or shredded coconut
  • ¾ cup shelled pistachios
  • ⅓ cup honey
  • ⅓ cup vegetable oil
  • ¼ cup orange juice (or apple juice)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • FINISHING - ½ cup chopped, dried apricots
  1. Line 2 large, rimmed baking sheets with parchment paper.
  2. Preheat oven to 325°F.
  3. In a large bowl combine oats, coconut and pistachios.
  4. In a large liquid measuring cup combine honey, vegetable oil, orange juice and spices. Heat for 1 minute, stir. Heat for another minute and stir mixture.
  5. Pour hot liquid over oat mixture and stir. Spread evenly to cover the bottom of the baking sheets.
  6. Bake in preheated oven for 15 minutes.
  7. Remove from oven and gently stir pushing the browned outer edges of the mixture into the center of the pan and moving the middle part toward the outer edges.
  8. Bake for another 15 minutes or longer until evenly browned. Cool completely.
  9. Stir in apricots.
  10. Store in an airtight container for up to 8 weeks.