Apricot Blueberry Granola Recipe

Name: Apricot Blueberry Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Old Fashioned Rolled Oats; 1/2 cups Flour; 1/4 cups Dark Brown Sugar; 1/2 cups Sliced Almonds; 1/2 teaspoons Kosher Salt; 1/2 cups Pure Maple Syrup; 3 Tablespoons Unsalted Butter, melted; 1 teaspoon Vanilla; 1/2 cups Dried Blueberries; 1 cup Dried Apricots, Chopped

Servings: persons

2 cups Old Fashioned Rolled Oats
1/2 cups Flour
1/4 cups Dark Brown Sugar
1/2 cups Sliced Almonds
1/2 teaspoons Kosher Salt
1/2 cups Pure Maple Syrup
3 Tablespoons Unsalted Butter, melted
1 teaspoon Vanilla
1/2 cups Dried Blueberries
1 cup Dried Apricots, Chopped

1
Preheat your oven to 325 F and line a baking sheet with a Silpat or parchment paper. Set aside.
2
In a large bowl, stir together the oats, flour, brown sugar, almonds, and salt.
3
In a small bowl, stir together the maple syrup, melted butter, and vanilla extract.
4
Pour the maple syrup mixture over the oat mixture and stir well to combine.
5
Spread the granola onto the prepared baking sheet and place in the oven for 12 minutes.
6
Then pull the pan out of the oven. Gently stir the granola and place it back in the oven for 10-12 more minutes. Keep an eye on it and if it starts to get dark, remove it from the oven early.
7
Cool granola on baking sheet for a few minutes. Add dried fruit and toss. Store in an airtight container.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Old Fashioned Rolled Oats, 1/2 cups Flour, 1/4 cups Dark Brown Sugar, 1/2 cups Sliced Almonds, and more.

Yes, Apricot Blueberry Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Blueberry Granola

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