Nutty Apricot and Honey Granola

Granola for breakfast? Count me in. This fruity and nutty granola is the perfect way to start the day.

Ingredients

150g porridge oats
100g oat bran and wheat bran porridge oats
75g mixed seeds (pumpkin, sunflower, flax, hemp, chia)
240g mixed nuts (almonds, cashews, pecans, walnuts, brazils, hazelnuts), roughly chopped (it's nice to have chunks!)
100g raisins
100g dried apricots, finely sliced
1 tbsp almond butter
2 tbsp coconut oil
2 tbsp maple syrup
2 tbsp honey
2 tsp vanilla extract
2 tsp ground cinnamon

Preheat your oven to 180°C / Fan 160°C / 356°F / Gas Mark 4.
In a large bowl, mix together the two types of porridge oats, the mixed seeds, mixed nuts, raisins and chopped apricots thoroughly.
In a small saucepan, melt the coconut oil over a medium heat. Once melted, add in the almond butter, maple syrup, vanilla extract, 2 tbsps of the honey and 1 tsp of the ground cinnamon and whisk together to form a smooth but slightly thick dressing. Pour over the dry oats and nuts and mix together until everything has been coated by the dressing.
Separate the granola into 2-3 baking dishes, making sure that the mix is spread evenly (although I do like forming a few clusters!). Place in the oven and cook for 10 minutes.
Take the baking dishes out and sprinkle over the remaining cinnamon. Mix lightly again, forming a fw extra clusters if you like and place back in the oven for another 10 minutes.
Take the baking dishes out and mix gently in the remaining honey. Place back in the oven for the final 5-10 minutes, or until the honey has melted and your granola has turned a beautiful golden brown.
Leave to cool on the side for 10-15 minutes, and then either transfer into some storage jars, or serve immediately with some fresh berries and yoghurt.