addictive grain free, gluten free homemade granola. eater be ware!!!
Lemme just say, gah damn I make good granola. It’s a double-edged sword, because it’s so good, I have to eat it all, and because I eat it all, I have to make more. And the vicious circle continues. And all of a sudden I’ve spent thousands of dollars on granola. Seriously, I’m pretty sure I’ve spent a stupid amount of money on nuts and the various granola acoutrement. I’m an addict though!! I can’t stop.
This particular granola variation I first made for Christmas 2019 and it’s quickly become my favourite. It’s quite sweet, thanks to the honey, dates and apricots. If you prefer it to be less sweet, you could definitely decrease the amount of honey. As well, as with many of my granola recipes, you can also use different nuts in the same proportions, depending what you might have on hand – don’t worry about using whole, raw almonds if you don’t have blanched slivered almonds, for example.
It’s got the perfect crunchy texture too – it’s highly snackable. I’ll eat it plain as is, or else I’ll put mix it in with my SCD yogurt.
apricot almond butter granola: ingredients
- 1 cup of almonds
- 1/2 cup of cashews
- 1 cup of pecans
- 1/4 cup pumpkin seeds
- 1/2 tsp of cinnamon
- 2 tbsp of almond butter
- 3/4 cup of quartered apricots
- 1/4 cup of honey
- 3 medjool dates, pitted
apricot almond butter granola: how to
- in a saucepan bring honey, pitted dates and chopped apricots to a simmer and simmer on low for five minutes. meanwhile, coarsely chop up all your nuts
- place chopped nuts with pumpkin seeds in a bowl add in cinnamon, and almond butter
- mix in honey, date and apricot sauce, and combine well until everything is coated. once the nuts are well covered, spread out the mixture flat onto a parchment paper-lined baking tray
- bake at 350 for 15 mins. once done, remove from oven and cool on tray. break up the chunks in sizes you deem fit. i store it in mason jars on the counter because we eat it so fast, but you can store in fridge or freezer for longer shelf life!
apricot almond butter granola
Ingredients
- 1 cup almonds
- 1/2 cup cashews
- 1 cup pecans
- 1/4 cup pumpkin seeds
- 1/2 tsp cinnamon
- 3/4 cup quartered apricots
- 2 tbsp almond butter
- 1/4 cup honey
- 3 medjool dates
Instructions
- in a saucepan bring honey, pitted dates and chopped apricots to a simmer and simmer on low for five minutes. meanwhile, coarsely chop up all your nuts.
- place chopped nuts with pumpkin seeds in a bowl add in cinnamon, and almond butter.
- mix in honey, date and apricot sauce, and combine well until everything is coated. once the nuts are well covered, spread out the mixture flat onto a parchment paper-lined baking tray.
- bake at 350 for 15 mins. once done, remove from oven and cool on tray. break up the chunks in sizes you deem fit. i store it in mason jars on the counter because we eat it so fast, but you can store in fridge or freezer for longer shelf life!