Coconut and apricot granola
dry rolled oats
3 cup(s), (270g)
vanilla bean extract
shredded or desiccated coconut
¼ cup(s), (20g)
160 g, (buy diced variety)
- Preheat oven to 180°C. Combine the oats, almonds and pepitas in a large bowl and drizzle with the maple syrup, oil and vanilla. Mix to combine.
- Spread the mixture into a large roasting pan. Bake for 10 minutes. Stir and cook for a further 5 minutes.
- Add the coconut, stirring to combine, and cook for a further 5 minutes or until the mixture is golden brown. Set aside to cool completely.
- Mix in the apricot and cranberries and store in an airtight container.