Cozy Almond Granola with Apricots

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This homemade Cozy Almond Granola with Apricots recipe is as easy as it is delicious, and it’s packed with ingredients that make it both crunchy and full of flavor. Plus, it’s customizable, so you can tweak it to your taste.

Almond Granola with Apricots and coconut upclose shot

Granola is one of those kitchen staples that somehow always feels like a treat. Whether you’re sprinkling it over your yogurt, enjoying it with milk, or just grabbing a handful for a quick snack, it always seems to hit the spot. It’s also one of my favorite nighttime snacks after I put the kids to bed. A small bowl with yogurt and some fruit? Pure peace.

Almond Granola with Apricots and coconut and coconut over yogurt

I do have two other granolas posted, but I have to say that my Chocolate and Coconut Granola is a favorite among readers. Still, this one has a special place in my kitchen and that is why I am sharing it with you!

Ingredients and Substitutions

Rolled Oats also called Old fashioned Oats.
Shredded Coconut: I used sweetened but you can used unsweetened as well
Sliced Almonds: Use any nut you like (walnuts, pecans, cashews), or go nut-free with more seeds.
Salt: Optional—but it helps balance the sweetness.
Honey: Swap with maple syrup for a vegan option.
Coconut Oil: I love using coconut oil for granola because it smells soooooo good!
Vanilla Extract: I haven’t tried this with any other flavor extract. Maybe you could try it with almond extract, but I am not sure how much you should add since I haven’t tried it myself.
Dried Apricots: Sub with raisins, dried cranberries, dates, or mango or any other dry fruit you enjoy.
Chia & Flax Seeds: Optional, but great for fiber. Use hemp or sunflower seeds as a swap.
Cinnamon: Add more or swap with nutmeg, cardamom, or pumpkin pie spice for a fun twist.

How to Make Homemade Granola (So Easy!)

Mix all dry ingredients in a big bowl.
Mix all wet ingredients in another bowl.
(If your coconut oil is solid, melt it first.)
Combine wet and dry, then spread onto a parchment-lined baking sheet.
Bake, stirring halfway.
It crisps up as it cools—promise!

How to Serve

With yogurt (my personal go-to for a nighttime treat)
With milk, like cereal
By the handful, as a snack
On smoothie bowls, for a crunchy topping
Layered with fruit, for a wholesome mini parfait

How to Store Your Granola

Once cooled, transfer the granola to an airtight container or jar. It keeps well at room temperature for 1–2 weeks. You can also freeze it for up to 3 months.

Just make sure it’s completely cool before storing—if you seal it while it’s still warm, it traps moisture and turns soft (I’ve done that before, and trust me, I don’t recommend it!).

Frequently Asked Questions

Can I make this granola gluten-free?

Yes! Just use certified gluten-free oats.

Can I make it vegan?

Absolutely—just use maple syrup

How can I make my granola clump together into big clusters?

To get those satisfying big clusters, press the mixture down firmly on the baking sheet before baking and don’t stir it while it’s cooling. Letting it cool undisturbed helps it harden into nice chunks.

What if I prefer a looser, more crumbly granola?

Easy! Stir a little more while baking and right after it comes out of the oven. That’ll break it up and keep it lighter.

Is it too sweet with sweetened coconut?

Not at all! I use sweetened coconut and love the balance. But if you’re sensitive to sweetness, unsweetened works great too.

Can I add chocolate?

Yes! Stir in chocolate chips or drizzle melted dark chocolate after baking and cooling for a treat-like version. Alternatively, You can also warm all the wet ingredients in a small saucepan with 1/3 cup of cocoa powder—stir until smooth over medium heat. That’s exactly what I do in my very popular Chocolate and Coconut Granola recipe.

Equipment

Parchment paper
Large baking sheet

Ingredients

2¼ cups rolled oats
1 cup shredded coconut sweetened or unsweetened
1 cup sliced almonds
¼ teaspoon cinnamon
⅛ teaspoon salt
½ cup honey
½ cup coconut oil melted, if solid
1 tablespoon vanilla extract
½ cup chopped dried apricots
¼ cup chia seeds
¼ cup flax seeds

Instructions

Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
In a large bowl, stir together rolled oats, shredded coconut, sliced almonds, chia seeds, flax seeds, cinnamon, and salt.
2¼ cups rolled oats, 1 cup shredded coconut, 1 cup sliced almonds, ¼ teaspoon cinnamon, ⅛ teaspoon salt, ¼ cup chia seeds, ¼ cup flax seeds, ½ cup chopped dried apricots
In a separate bowl, whisk together the honey, melted coconut oil, and vanilla extract. If your coconut oil is solid, melt it first before combining.
½ cup honey, ½ cup coconut oil, 1 tablespoon vanilla extract
Pour the liquid mixture over the dry ingredients and stir until everything is well coated.
Spread the mixture evenly on the prepared baking sheet and bake for 25 minutes, stirring halfway through.
After 25 minutes, stir the granola again and return it to the oven for an additional 10 minutes, stirring every 3-4 minutes to prevent burning. Keep an eye on it—the last 10 minutes are crucial to get that perfect crunch without burning. Take a little taste test each time you stir to check if it’s crispy enough.
Once it’s done, let it cool completely before enjoying. The granola will get even crunchier as it cools.

Video

Notes

Don’t store warm granola—it will turn soft and lose its crunch.
For big clusters, don’t stir too much and gently press the granola down before baking.
For looser granola, stir well halfway and break up any clumps.
Calories provided are only a rough estimate