Toasted Coconut Apricot Granola
 
 
Makes 5 cups
Author:
Ingredients
  • 3 cups oats
  • ⅓ cup ground flaxseed
  • ½ cup whole almonds, roughly chopped
  • ½ cup unsweetened flaked coconut
  • ¼ cup sunflower seeds
  • 1 tablespoon sesame seeds
  • ½ cup banana puree (or substitute unsweetened applesauce)
  • ¼ cup maple syrup
  • ¼ cup coconut oil plus extra for greasing pan
  • ½ cup each chopped apricots, cranberries (or substitute raisins, dates)
  • 1-2 drops vanilla extract (optional)
  • ½ teaspoon coarse sea salt
Instructions
  1. Preheat oven to 300 F. Combine oats, flaxseed, almonds, coconut, sunflower seeds, and sesame seeds in a large bowl. In a small saucepan melt coconut oil with maple syrup, banana, vanilla, and salt over low heat, stirring. Pour maple mixture over oats and stir until oats are well coated.
  2. Spread the oats onto a parchment lined baking sheet and bake, stirring often until dry and golden brown, 40 - 45 minutes.
  3. Remove granola from oven and stir in dried fruits. Allow to cool completely before storing in an airtight container. Granola will stay fresh for about a week.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/toasted-coconut-apricot-granola/