Start the morning with some crunchy, sweet, slightly spicy ginger apricot granola! It’s lovely as a snack or dished up over your favorite vegan milk or non-dairy yogurt!
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If you’ve never made your own granola, you are going to be shocked at how easy it is. And this simple, vegan ginger granola recipe is a great place to start!
I love making granola at home. It’s a pretty hands-off process, and you can have a lot of fun with different flavor combinations. Think of this recipe as just the start of your granola-making adventures!
If you like this ginger apricot granola, don't miss my festive, fun birthday cake granola!
Ingredients and substitutions
- olive oil - Helps the oats and nuts get nice and toasty in the oven. You can use neutral oils, like sunflower oil, instead, but I love the way olive oil pairs with the ginger and apricots in this granola recipe!
- maple syrup - You can use your liquid sweetener of choice, like agave nectar, instead, if needed.
- fresh ginger - Fresh ginger really is key to this granola's amazing flavor! You can use two teaspoons of ground ginger, in a pinch, but fresh is best.
- rolled oats - Make sure that you're using rolled oats (aka old fashioned oats). Quick or instant oats won't work as well in this recipe.
- cashews - Unsalted cashews are ideal for this recipe, raw or roasted is fine. If you don't do cashews, you can use any nuts or seeds that you like instead. Raw or cooked will work, but I do recommend unsalted.
- shredded coconut - Choose unsweetened, if you can! You can omit the coconut, if you don't care for it. Feel free to add extra dried fruit, if you like, or simply leave the coconut out.
- dried apricots - I like to chop this into big, coarse chunks that are about the size of the cashews. Dried apricots not your thing? No worries! Use any chopped, dried fruit you like. Dried cranberries (no chopping needed), dried pineapple, or dried peaches would all be lovely in this recipe.
How to make ginger apricot granola
Preheat the oven to 250° F.
Combine the oil, maple syrup, and ginger in your blender or food processor.
In a large bowl, toss together the maple syrup mixture with the oats and cashews. Spread the mixture out onto an ungreased baking sheet.
Bake for 60-90 minutes, stirring every 15 minutes, so your granola cooks evenly. When you stir, make sure that the oats around the perimeter of your pan get pushed to the middle, because otherwise they will burn.
Your granola is done when it's dry and toasty. How long it will take depends on your oats, how humid your kitchen is, and how evenly/thinly you spread the mixture on the baking sheet.
Toss the cooked granola together with the coconut and dried apricots, and cool completely. Store in an airtight container in the pantry until you're ready to eat.
Helpful tips
- Make sure you stir every 15 minutes while toasting the oats and cashews! Stirring helps the granola cook evenly.
- Cool the granola completely before storing, so you won't get condensation in the storage container.
Serving and storage directions
I love this granola over vegan yogurt. It's also lovely with your favorite plant-based milk, like cereal, or straight up as a snack.
Store your granola in an airtight container, like a lidded Pyrex bowl or a mason jar, in a cool, dry place. It will keep for months, but it will start to taste stale after around five to seven days.
If you plan to keep your granola for longer than a week, The Kitchn says that you can freeze it! It will keep in the freezer for up to three months.
More sweet vegan breakfasts
📖 Recipe
Ginger Apricot Granola
Ingredients
- 2 tablespoons olive oil - or other neutral-tasting cooking oil
- 6 tablespoons maple syrup
- 1" piece fresh ginger - or 1 teaspoon ground ginger (See note.)
- 1 ½ cups rolled oats
- 1 cup unsalted cashews
- ½ cup shredded coconut - unsweetened
- ½ cup coarsely chopped dried apricots
Instructions
- Preheat the oven to 250° F.
- Combine the oil, maple syrup, and ginger in your blender or food processor.
- In a large bowl, toss together the maple syrup mixture with the oats and cashews. Spread the mixture out onto an ungreased baking sheet.
- Bake for 60-90 minutes, stirring every 15 minutes, so your granola cooks evenly. When you stir, make sure that the oats around the perimeter of your pan get pushed to the middle, because otherwise they will burn. Your granola is done when it's dry and toasty. How long it will take depends on your oats, how humid your kitchen is, and how evenly/thinly you spread the mixture on the baking sheet.
- Toss the cooked granola together with the coconut and dried apricots, and cool completely. Store in an airtight container in the pantry until you're ready to eat.
Got a question? Tried this recipe? Leave a reply!