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    Home » Simple Vegan Recipes » Sweet Vegan Breakfasts

    Ginger Apricot Granola

    Published: Sep 11, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    ginger apricot granola parfait in a parfait glass with non-dairy yogurt, text overlay
    image collage showing making the toasted ginger oats and cashews and tossing them with the apricots and coconut
    ginger apricot granola parfait in a parfait glass with non-dairy yogurt
    spoon lifting up a bite of ginger apricot granola from a big, white bowl

    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!

    ginger apricot granola parfait in a parfait glass with non-dairy yogurt
    Jump to:
    • Ingredients and substitutions
    • How to make ginger apricot granola
    • Helpful tips
    • Serving and storage directions
    • More sweet vegan breakfasts
    • 📖 Recipe

    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!

    oats, ginger, apricots, and other granola ingredients in bowls on a blue table

    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.
    image collage showing making the toasted ginger oats and cashews and tossing them with the apricots and coconut

    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. 

    spoon lifting up a bite of ginger apricot granola from a big, white bowl

    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

    • bowls of pumpkin spice oatmeal on a white table
      Vegan Pumpkin Spice Oatmeal
    • bowl of spelt porridge with peaches and pecans on a white table next to the storage bag
      Peaches and Cream Spelt Porridge
    • close-up of vegan orange muffins in the baking pan after baking
      Vegan Orange Sesame Muffins

    📖 Recipe

    ginger apricot granola parfait in a parfait glass with non-dairy yogurt

    Ginger Apricot Granola

    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!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Vegan
    Keyword: apricot granola, ginger granola
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 8
    Calories: 277kcal
    Author: Becky Striepe

    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
    US Customary - Metric

    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.

    Video

    Notes

    Fresh ginger really is best in this recipe, but if you can't find it right now, two teaspoons of ground ginger will do in a pinch.
    The cooked granola will keep for about a week in the pantry.

    Nutrition

    Nutrition Facts
    Ginger Apricot Granola
    Amount per Serving
    Calories
    277
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    5
    g
    25
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    7
    g
    Sodium
     
    7
    mg
    0
    %
    Potassium
     
    325
    mg
    9
    %
    Carbohydrates
     
    32
    g
    11
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    293
    IU
    6
    %
    Vitamin C
     
    0.3
    mg
    0
    %
    Calcium
     
    36
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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