Chewy Apricot-Blueberry Granola
Prep time
Cook time
Total time
Once you've tried this chewy, crispy homemade granola, you'll never go back to store-bought again. Play around with various combinations of dried fruit, nuts and seeds to make your own custom flavour blend - this recipe is infinitely adaptable!
Recipe type: Breakfast
Serves: 10
  • 2 cups old-fashioned rolled oats
  • ½ cup rye flakes
  • ½ cup sesame seeds
  • ½ cup shelled pistachios
  • ½ cup shelled pumpkin seeds
  • ⅓ cup dried blueberries
  • ⅓ cup chopped dried apricots
  • ½ cup unsweetened flaked coconut
  • ½ cup whole wheat flour
  • ½ cup dry skim milk powder
  • 2 tbsp flax meal
  • ½ tsp each ground ginger and cinnamon
  • ¼ tsp ground cardamom
  • 6 tbsp canola oil
  • 2 tbsp raw organic coconut oil, melted
  • ⅔ cup honey
  • Pinch of sea salt
  1. Preheat oven to 275F. Line a large baking sheet with parchment paper or aluminum foil.
  2. In a large mixing bowl, stir together all of the ingredients until thoroughly combined.
  3. Turn out onto the prepared baking sheet, and use your hands to gently press into a large mound in the centre of the pan.
  4. Transfer the baking sheet to the top rack of preheated oven, and bake for 20 minutes.
  5. Using a wooden spoon, gently break up the granola into large clumps, and spread out evenly over the full surface of the pan. Return to the oven for another 15-20 minutes or until lightly toasted, stirring the granola halfway through to ensure it browns evenly.
  6. Allow the granola to cool completely before scooping into mason jars for storage. Keeps for about a month if stored in a cool, dry place - assuming you haven't already snarfed it down by then, that is.
  7. Variation:
  8. Chewy Cranberry-Walnut Granola: Substitute ⅔ dried cranberries for dried blueberries and apricots, and walnuts for pistachios. Omit ginger and cardamom, and increase cinnamon to 1½ tsp.
Recipe by Crumb: A Food Blog at