Apricot-Maple Granola

  • 3 cups rolled oats
  • ½ cup wheat germ
  • 1/3 cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 1/3 cup dried shredded coconut
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • ¼ cup vegetable oil
  • ½ teaspoon salt
  • 1 cup coarsely chopped Equal Exchange Organic Dried Apricots

This not-too-sweet granola is delicious over yogurt. 

Preheat oven to 400 degrees. Mix together oats, wheat germ, sunflower seeds, sesame seeds, and coconut in a large bowl. In a smaller bowl, combine brown sugar, maple syrup, oil, 2 tablespoons of warm water, and salt and mix until well-combined. Add the wet ingredients to the dry and stir until all of the oat mixture is coated with the maple mixture.  Spread onto a lightly buttered or oiled baking sheet and bake for 10 minutes, then turn the oven down to 250 degrees. Continue to bake for another 30-40 minutes, stirring once or twice, until granola is golden and dry to the touch. Remove from the oven and mix in chopped apricots. Allow to cool completely, then store in an airtight container. 

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