Clustery & crunchy maple-sweetened granola with dried apricots and pecans.
This Apricot Pecan Granola is filled with nutty toasted pecans, dried apricots, and is completely sweetened by maple syrup. It’s simple to make and ready in less than 35 minutes.
This homemade Apricot Pecan Granola really is so delicious. It’s perfectly sweetened (not TOO sweet) by maple syrup and studded with lots of roasted pecans and dried apricot pieces.
This recipe is ready in less than 35 minutes and is made from simple, easy-to-find ingredients.
Why you’ll love this Apricot Pecan Granola:
Simple and easy to make. This recipe is easy to make and contains simple mostly pantry-friendly ingredients.
Crunchy and clustery. This granola has the perfect crunchy texture with clusters of oats and nuts and soft bits of dried apricot.
100% Vegan. This recipe is completely dairy and egg-free and uses maple syrup instead of honey.
Ingredient Breakdown:
- Coconut oil – you can also substitute with any neutral flavored oil of your choice.
- Maple syrup – this granola is sweetened with maple syrup which adds a delicious flavor!
- Almond butter – can substitute with peanut butter or sunflower seed butter for nut-free version.
- Vanilla extract – can also use vanilla bean paste!
- Old-fashioned rolled oats – I recommend using old-fashioned oats instead of quick oats.
- Pecans – my favorite nut to use in this recipe, but walnuts or almonds would also be tasty!
- Dried apricots – I recommend using dried over fresh.
- Ground cinnamon + nutmeg – adds soooo much flavor!
How to make Apricot Pecan Granola:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted coconut oil, maple syrup, almond butter, and vanilla extract until creamy. Add oats, nuts, spices, and salt. Use a wooden spoon or spatula to combine until dry oats and nuts are fully incorporated and saturated in wet mixture.
- Spread granola out into an even layer onto the prepared baking sheet. Bake for 20-25 minutes until golden brown. Allow granola to cool on the baking sheet for at least 25 minutes before breaking up and transferring to an airtight jar.
- Storage: Store at room temperature in a cool/dry place for up to 1 month.
Recipe Modifications:
Substitute coconut oil for other neutral flavored oil (avocado, vegetable).
Substitute maple syrup with honey.
Substitute almond butter with peanut butter or sunflower seed butter for a nut-free version.
Storage Instructions:
Store cooled granola in an airtight container in a cool place, such as pantry or cupboard for up to 1 month.
More Delicious Granola Recipes…
- Maple Hazelnut Granola
- Toasted Coconut and Sesame Granola
- Oatmeal Raisin Granola
- Pumpkin Spice Granola
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Apricot Pecan Granola
Ingredients
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 2 tbsp creamy almond butter
- 1 tsp vanilla extract
- 2 ½ cups old-fashioned rolled oats
- ½ cup chopped pecans
- ½ cup chopped dried apricots
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp kosher salt
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together melted coconut oil, maple syrup, almond butter, and vanilla extract until creamy. Add oats, pecans, apricots, spices, and salt. Use a wooden spoon or spatula to combine until dry oats and nuts are fully incorporated and saturated in wet mixture.
- Spread granola out into an even layer onto the prepared baking sheet. Bake for 20-25 minutes until golden brown. Allow granola to cool on the baking sheet for at least 25 minutes before breaking up and transferring to an airtight jar.
- Storage: Store at room temperature in a cool/dry place for up to 1 month.
