{  CRANBERRY APRICOT GRANOLA }

Is there ANYTHING better than homemade granola? The answer is NO! There is NOTHING BETTER! Sprinkled on yogurt or ice cream … or just by the handful!

I always crave granola, but with my nut and seed allergies, it’s hard to find one out and about that I can eat.

Here a a nut-free granola with pepitas, cranberries and apricots!

{ ingredients }

  • 4 c. old-fashioned oats (could replace with Gluten-Free oats to make this GF)
  • ¾ c. Ground Flax (or Wheat Germ)
  • 2 TBS. chia seeds
  • 1 t. salt
  • ¼ c. brown sugar
  • ½ c. honey (or maple syrup)
  • ½ c. canola oil, avocado oil (or coconut oil if you aren’t allergic)
  • ½ t. cinnamon
  • ½ t. vanilla extract
  • 3/4 c. pepitas
  • 1/2 c. dried cranberries
  • 1/2 c. dried apricots, chopped
  • ½ c. shredded, unsweetened coconut (optional if you aren’t allergic)

{ directions }


  1. Preheat oven to 325 degrees F.
  2. In a large bowl, stir together oats and flax (or wheat germ).
  3. In a small saucepan, whisk together salt, brown sugar, honey, oil, cinnamon, and vanilla. Bring to a boil over medium-low heat, stirring frequently. Once the honey mixture boils, remove from heat.
  4. Pour honey mixture over the oats and stir until the oats are completely coated. Add cranberries, apricot and coconut (if using) and stir to combine.
  5. Spread oat mixture evenly onto prepared baking sheet. (I like to use a wooden spoon to gently press together clumps of the oats to get those great crunchy clusters at the end!)
  6. Bake for 20-25 minutes until lightly browned on top, stirring halfway through.
  7. Remove from the oven, press oats gently again with a wooden spoon to form those clusters, and allow to cool completely before storing granola in an air-tight container. (The granola will continue to get crispier and crunchier as it cools.)

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