For food lovers, everyday breakfasts rarely make the list of memorable meals. You might scarf down cereal or grab a coffee and protein bar just to get going. If you’re like me, mornings are about function, not flavor. The meals we remember most usually connect to special moments—like a favorite birthday dinner or an indulgent dessert—when we slow down and savor both the food and the experience.
I’ve found a breakfast idea that might actually make you slow down and enjoy the moment: Sweet and Salty Homemade Granola.
I first had this homemade granola during a weekend visit to a family friend—with kids in tow. Like the best childhood sleepovers, this one came with great food. We had dessert after dinner and a laid-back breakfast the next morning: fresh coffee, store-bought pastries, yogurt, fruit, and this amazing granola my friend had made ahead of time.
If you have never had homemade granola, you are in for a treat. Unlike the store-bought variety, which tends to be dense and one-note in flavor, homemade granola layers flavor and texture. This granola combines oats, roasted pistachios, pumpkin seeds, coconut flakes, dried apricots, and kosher salt with olive oil, brown sugar, and maple syrup for a perfect blend of salty and sweet crunch.
One added bonus is that you need minimal hands-on time, and you can prepare it ahead. With a little planning, you can deliver on both taste and convenience, even when time is short in the morning.
Pistachio, Apricot & Coconut Granola Recipe
Gather your ingredients and equipment. First, you will need good quality rolled oats for your granola base. I prefer One Degree Organic Foods’ Sprouted Rolled Oats, as they are high-quality and gluten-free.
In addition to the oats, you need shelled pistachios (I like to buy these in bulk at Costco to save cost), pepitas (pumpkin seeds), unsweetened coconut flakes, kosher salt, and dried apricots. For the coating that binds the granola together, you’ll need extra-virgin olive oil, maple syrup, and dark brown sugar.
For equipment, you will need two half-sheet-sized jelly roll pans lined with silicone mats or parchment paper.
Preheat the oven to 300°F. In an extra-large mixing bowl, combine the oats, pistachios, pepitas, coconut, and salt. Mix until all the ingredients are evenly distributed.
Next, prepare the glaze. In a small saucepan over medium-low heat, stir the olive oil, brown sugar, and maple syrup until the sugar has just dissolved.
Pour the glaze over the dry ingredient mixture.
Mix all the ingredients together, ensuring the dry ingredients are evenly coated with the glaze.
Spread the granola evenly across two jelly roll pans lined with silicone mats or parchment paper and bake for 40 minutes until toasted, stirring occasionally to turn the mixture while baking.
When it is done baking, your granola will be golden and toasted.
Let the granola cool in the pan, then mix in the dried apricots.
I suggest making a big batch, so you have plenty to enjoy and share with family and friends. It keeps very well in air-tight containers and makes adorable gifts when packaged up in clear mason jars for lucky friends and neighbours.
Wishing you much easy deliciousness in your mornings ahead. I hope you and your family enjoy this granola as much as we do!
Pistachio, Apricot, & Coconut Granola
Ingredients
Dry
- 9 cups good quality rolled oats not quick cook
- 3 cups shelled pistachios
- 1 cup pepitas pumpkin seeds
- 3 cups unsweetened coconut flakes
- 12 oz. pitted dried apricots sliced and diced
- 1 ½ Tbsp kosher salt
Glaze
- 1 cup extra virgin olive oil
- 1 cup maple syrup
- 1 ½ cups dark brown sugar packed
Instructions
- Preheat oven to 300°
- In a very large mixing bowl, combine oats, pistachios, pepitas, coconut and salt and stir to combine. Set aside.
- In a small saucepan over medium low heat, combine olive oil, maple syrup and stir until sugar has just dissolved.
- Pour liquid over dry ingredients and mix thoroughly.
- Spread granola even across two half sheet jelly roll pans lined with silicone baking mats.
- Bake for 40 minutes until granola is toasted, stirring occasionally during baking process.
- Remove pans from oven and let cool on a wire rack
- When granola is cool, use hands to crunch granola into pieces and mix in dried apricots, then store in airtight containers.
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