Simple Granola with Apricots & Spices
Makes 6 cups
There are few things as grounding as making granola from scratch. The way the warm spices fill the kitchen, the slow toasting of oats until they turn nutty and golden, the simple pleasure of stirring something familiar and good. Perhaps the only thing better is being woken up by the scent of someone making homemade granola for you.
This version leans into that comfort—nothing fancy, just a mix of oats, nuts, and dried apricots that add a little tartness and chew. The secret, though, is the lightly whipped egg white. It acts as a natural binder, helping the granola form those coveted clusters without the need for excess sugar or oil. I prefer my granola to only hint at sweetness, feel free to add more syrup or brown sugar if you like yours a little sweeter.
2 tablespoons maple syrup
2 tablespoons dark brown sugar
2 tablespoons melted butter
2 tablespoons extra virgin olive oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon sea salt
3 cups / 240 g rolled oats
1 cup / 150 g mixed nuts, roughly chopped
½ cup / 65 g pumpkin seeds
¼ cup / 35 g sesame seeds
1 egg white, lightly whipped until frothy
1 cup / 160 g chopped dried apricots
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the maple syrup, melted butter, olive oil, vanilla extract, cinnamon, nutmeg, and sea salt until well blended. Add the oats, mixed nuts, pumpkin seeds, and sesame seeds, stirring until everything is evenly coated. Fold in the lightly whipped egg white to help the mixture bind into clusters. Spread the granola in an even layer on the prepared baking sheet and bake for 35 to 40 minutes, stirring once or twice, until golden brown and aromatic. Let the granola cool completely—it will crisp as it cools—then stir in the chopped dried apricots. Store in an airtight container for up to two weeks*.
*Note: The dried apricots can sometimes soften the well-crisped granola. If you don’t plan on consuming the whole batch in a few days I recommend leaving the chopped apricots out and then adding them to the granola just before serving. I’ve also been known to include finely chopped pieces of dark chocolate. It’s a lovely way to start the day.