Not Too Sweet Apricot Ginger Granola

This complex and flavorful homemade granola with ginger and apricot is the perfect solution to the overly sweet granolas found in the grocery store. Make a big batch and store it in an airtight container and you’ve not only saved big bucks but managed to make something delicious and actually pretty nutritious. I’ve included a list of possible substitutions to make your own take on homemade granola if you don’t happen to have this exact variety of dried fruit, seeds, spices, and sweeteners available in your pantry.

In my mind’s eye I imagine that most of the other food bloggers out there are in their (somehow mysteriously) spotless kitchens creating meals for their adorable children, tiny innocents with smooth skin and pudgy grasping hands. I don’t have children, but I do have Dad. Trust me there are similarities. Though I sincerely hope none of the parents out there (no matter how tempted) are giving their toddlers a glass of wine with dinner.

Most mornings, being the creature of habit that he is, Dad has oats of some sort for breakfast- oatmeal, granola. But good golly store-bought granola is expensive!  Especially the good stuff, the ones not loaded with tons of sugar.

Since I bake so much I’ve gotten in the habit of buying 25 or 50 pound bags of flour and, now, oats. But it wasn’t until this morning that it occurred to me that I can experiment. It doesn’t have to be the same thing every time. The granola’s not for me so I’ve been in a rut. That’s not fair for any of us. Plus we’ve had visitors so I haven’t taken any food photos for days.  Do care you about all this? Probably not, so instead, I’ll give you granola.

Possible substitutions to make this homemade granola your own

• sub another dried fruit for the apricots- cherries or mangos would be my first choices
• instead of flax or hemp hearts try chia seeds or wheat germ
• No pumpkin seeds? No problem. Sub any of your favorite nuts or seeds instead. Sunflower seeds, almonds. Or mix it up. Add sesame seeds .
• For a vegan alternative you can easily switch out the honey for maple syrup but if you do that you might want to reconsider some of the spices-
• eliminate the cardamom and add extra cinnamon or sub with nutmeg or allspice
• want to go vaguely paleo? coconut sugar is a great alternate for brown sugar. You could even switch the orange juice for pineapple and lessen the amount of agave.

homemade granola with ginger and apricot

Dad is old school and loves half and half poured over his granola but if you want to try this topped with fresh berries and greek yogurt you might feel a bit more this century.

And please if you do try this homemade granola and love it as much as dear old dad does please pop back and give it a five star rating.

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Not Too Sweet Apricot Ginger Granola

Cook Time

35 mins

 

Lightly sweetened and chock full of good for you ingredients. Make your own granola and save calories and $$$

Course: Breakfast, Gluten free

Cuisine: Vegetarian

Servings: 24 servings

Ingredients

• 6 cups thick cut oats not instant
• 3/4 cup raw shelled pumpkin seeds
• 1/4 cup ground flax
• 1/4 cup raw hemp hearts
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp cardamom
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1/4 cup honey
• 1/4 cup agave syrup
• 1/4 cup brown sugar
• 1/2 cup neutral flavored oil I used grape seed oil
• 1/4 cup orange juice
• 1 1/2 cups dried apricots cut into strips

Instructions

1. preheat oven to 325F with rack placed on middle shelf
2. line a baking sheet with parchment paper
3. in a large bowl (the bigger the better) toss the oats, pumpkin seeds, flax, hemp, and spice
4. in another smaller bowl mix together the oil, agave, honey, sugar,and OJ ( measure out the oil first and then use the same measuring container for the honey and agave, that way they slide right out of the measuring cup)
5. pour the liquid into the oats and throughly combine
6. press into the prepared baking sheet
7. bake at 325 for 20-25 minutes
8. reduce heat to 200. stir the mixture and return to oven for another 10 minutes or so until the granola is golden brown
9. stir again and press down into pan. turn off oven and allow to cool for another ten minutes or so in the oven with the door ajar
10. when still slightly warm return mixture to the large bowl (I usually don't bother to clean the bowl in between but you can. allow to cool completely and add toss in the apricots.
11. delicious topped with greek yogurt and fresh blueberries
12. store unused granola in an airtight container

Recipe Notes

I like to make a big batch. In a tightly sealed container it will stay crispy until it's gone (About two weeks)

This granola is lightly sweetened.

If you do like this homemade granola here are a few other variations that you might want to try.

Spicy, Barely Sweet Supercrunch Granola from Cooking Light

Chai Spice Granola with Almonds and Coconut from Inquiring Chef