I love granola and have been making this recipe quite often these days to have as a snack in the afternoon or for breakfast with unsweetened almond milk. Since I made the Oatmeal Raisin Cookie Granola, I have discovered that I really much prefer my granola to have big clusters, (similar to the Quaker Harvest Crunch granola that I used to be addicted to) rather than being just sweetened oat flakes.
One evening I was planning on making Coconut Apricot Oatmeal cookies, but decided to pour the cookie mixture out onto a pan to make a cookie granola recipe instead. The combination of shredded coconut and chopped dried apricots is nothing short of amazing!
Coconut Apricot Cookie Granola
Clusters of maple sweetened granola with chopped dried apricots and shredded coconut. Mmmmmm….
Makes 10 cups
- 3 cups rolled oats
- 1 1/3 cup cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup unsweetened shredded coconut
- 1 cup chopped dried apricots (about 20 whole dried apricots)
- 1 flax egg (2 tablespoons ground flax seed + 3 tablespoons warm water)
- 3/4 cup sunflower oil
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons vanilla
- Preheat the oven to 350°F.
- Combine the rolled oats, whole wheat flour, baking soda, sea salt and shredded coconut in a large mixing bowl. Add the chopped dried apricots.
- In a separate smaller mixing bowl, whisk together the ground flax seed and warm water to make your flax egg. Allow to sit a few minutes to thicken.
- Add the sunflower oil, maple syrup and vanilla to the small bowl along with the flax egg and whisk until combined.
- Pour the oil/syrup mixture into the large mixing bowl along with the dry ingredients. Mix until combined.
- Transfer the granola mixture to a large parchment paper lined baking sheet and bake for 15-20 minutes, rearranging the granola halfway through the baking time.
- Granola is ready when lightly golden. Allow to cool completely and harden on the pan. Store in an airtight container or mason jar.