August 5, 2021

Nutty Apricot and Honey Granola

I love granola. I just love it. Sprinkled over yoghurt, added on top of ice cream or just in a bowl as itself with almond milk, it's just so good. And whilst I've previously found it much easier to just buy shop-bought granola, I've recently started making my own at home and it's SO MUCH BETTER! This recipe makes about 15 small portions, therefore lasting just over two weeks, but it tends to disappear before the end of one in the Christie household. And before you judge, try it and let me know if you can make it last longer...

Granola on baking tray with honey, raisins and granola jar
Freshly baked Nutty Apricot and Honey Granola

Nutty but sweet

The great thing about this granola is that it's actually incredibly versatile. I have listed my favourite mixes of nuts and seeds above that I think work really well in the granola, but ultimately you can choose to use whichever ones you like. The one ingredient that I wouldn't particularly recommend is peanuts - the mix is quite fruity and sweet and the warmth of the peanuts doesn't blend as well. I would also strongly advise getting a really good quality honey, because it will really make a difference, and try to stay away from runny honey. Trust me when I tell you that is just isn't the same...

Drizzle of falling granola pieces onto baking tray with granola
Nutty Apricot and Honey Granola

Nutty Apricot and Honey Granola

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











  • 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


  1. Preheat your oven to 180°C / Fan 160°C / 356°F / Gas Mark 4.
  2. In a large bowl, mix together the two types of porridge oats, the mixed seeds, mixed nuts, raisins and chopped apricots thoroughly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!