Gluten Free Pistachio Apricot Granola
This Pistachio Apricot Granola is a long time favourite for breakfast, to sprinkle in pancakes, on a smoothie bowl or just eat as a snack. I vary the nuts, seeds and dried fruit so I never get tired of it.
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Servings: 8 cups
Ingredients
- 4 cups gluten free whole oats
- 1 cup coconut flakes or shredded coconut
- ¾ cup shelled pistachios
WET INGREDIENTS
- ⅓ cup honey
- ⅓ cup vegetable oil
- ¼ cup orange juice (or apple juice)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- FINISHING - ½ cup chopped, dried apricots
Instructions
- Line 2 large, rimmed baking sheets with parchment paper.
- Preheat oven to 325°F.
- In a large bowl combine oats, coconut and pistachios.
- In a 2-cup pyrex measuring cup combine honey, vegetable oil, orange juice and spices. Heat in microwave on high for 1 minute, stir. Heat for another minute then stir.
- Pour liquid over oat mixture and stir. Divide between baking sheets and spread evenly in the pans.
- Bake in preheated oven for 15 minutes.
- Remove from oven and gently stir pushing the browned outer edges of the mixture into the center of the pans and moving the middle part toward the outer edges.
- Bake for another 15 minutes or until nicely browned. Cool completely.
- Stir in apricots. Store in an airtight container for up to 8 weeks.
Notes
Here are some ideas to alternate the ingredients and keep your granola changing.
- NUTS - almonds, pecans, hazelnuts, walnuts, cashews or macadamias.
- SEEDS - sunflower, sesame, pumpkin, chia or flax seeds.
- DRIED FRUIT - mango, pineapple, cranberries, dates or raisins.
- SWEETENER - instead of honey try maple syrup or your sweetener of choice.