

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.
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
Here are some of the gluten free oats now available in stores and online:
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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.
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.
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.
Every kitchen needs some basic tools so here are some of the items I use to make this recipe.
If you try this Pistachio Apricot Granola let me know in the comments how the recipe worked for you and how you changed it.
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 |
Ingredients |
Directions |
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