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Chef Megan Mitchell

Online Cookbook

Honey, Apricot and Almond Granola

Honey, Apricot and Almond Granola


  • 3 1/2 cups old fashioned oats, gluten free
  • 1/2 cup slivered almonds
  • 1/2 cup sliced almonds
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/2 cup coconut oil, melted
  • 1/2 cup honey
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 6 ounces dried apricots, chopped


  1. Preheat oven to 350°F. Line 1 large or 2 small baking sheets with parchment paper or a silicone baking mat.

  2. In a large bowl combine the oats, slivered and sliced almonds, salt, cinnamon and ginger.

  3. In a small bowl mix together the coconut oil, honey, vanilla and almond extract. Add to the dry mixture and fully combine. Pour out onto the prepared baking sheet/s.

  4. Bake for 20-25 minutes, tossing half way through, until golden brown. Remove and let cool. Once fully cooled add in the chopped apricots and toss.

    Will keep in a airtight container for up to 2 weeks.

    Recipe Courtesy of Megan Mitchell

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