It’s post-Valentine’s Day detox time, which means I’m back to eating more whole grains and veggies after pigging out on red velvet cream cheese brownies and Oreo cheesecake truffles! I’ve got a kale salad in the works, and I’ve made this wholesome Apricot-Coconut Granola. I actually made this in honor of my Grandma’s birthday, which was February 16, because she loved coconut and apricots. I think she would’ve loved this! It’s full of rolled oats, unsweetened coconut flakes, sliced almonds, and chopped dried apricots. It’s sweetened with a combination of agave syrup and honey, but you can use all honey, all agave, or even maple syrup for that matter. The great thing about granola is, you make the rules!
I found the inspiration for this granola in the January issue of Bon Appetit magazine. The recipe was titled “Captain Crunch“, and it was by one of the magazine’s contributing editors, Jenny Rosenstrach. The recipe stated that the backbone of the recipe contains the oats, an egg white, your choice of sweetener, olive oil, and some salt and ground cinnamon. You choose how to customize it with nuts, dried fruit, or even chocolate chips. I love dried apricots with sliced almonds and coconut, so I chose those ingredients.
As I mentioned, I used a combination of agave syrup and honey, only because I didn’t have enough of both…silly me. Agave syrup has a very mild flavor, letting the flavor of the ingredients shine through a bit more, while honey and maple syrup will enhance the flavor of your granola even more. It’s all personal preference.
The granola came out so beautifully toasty, and I was over the moon happy eating it with my plain Greek yogurt with a dollop of apricot jam mixed in. That’s been my dessert lately after over-indulging the past week. It’s so good, it tastes like an indulgence. This granola is also perfect as your breakfast cereal, or eat it by the handful. Whatever you choose to do with it, you — and your family — will be glad you made it!