Preheat the oven to 140°CFan or 160°C. Line a large baking tray with baking parchment or a silicone baking mat.
In a small saucepan, add the coconut oil, maple syrup, salt, cinnamon and vanilla. Warm slightly to allow the coconut oil to become liquid.
Mix the oats, pumpkin and sunflower seeds along with the flaked almonds and chopped dried apricots in a bowl.
Once the sugar and oil mixture has warmed through and in a liquid state, add to the oat mix. Stir together until fully incorporated and all the oats are covered evenly with the sugar mixture.
Pour the mixture onto the lined baking sheet and spread evenly across the sheet in a single layer.
Place the tray in the oven and bake 15 minutes. Remove the tray from the oven, turn the oats over and place the tray back in the oven for a further 10 minutes.
Allow the granola to cool on the tray before placing in an airtight container. Placed in a cool dark place this granola will keep for up to 2 weeks.
This is a really versatile granola, add the nuts, seeds and dried fruits of choice. Change the spices, for example add a mix of cinnamon and nutmeg.Maple syrup can be replaced with another sweetener, for example honey.
Cinnamon Granola with Apricot & Almond
Amount Per Serving
Calories 196Calories from Fat 99
% Daily Value*
Saturated Fat 6g38%
Trans Fat 1g
Vitamin A 302IU6%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •