Not Too Sweet Apricot Ginger Granola

Lightly sweetened and chock full of good for you ingredients. Make your own granola and save calories and $$$
Course Breakfast, Gluten free
Cuisine Vegetarian
Cook Time 35 minutes
Servings 24 servings


  • 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


  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.