Recipes Made Easy - Apricot, pecan and coconut granola - by

Apricot, Pecan and Coconut Granola

Quick and easy to make and far far better than anything from a packet.
Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 297kcal
Author Jacqueline Bellefontaine


  • 125 ml maple syrup
  • 2 tbsp cold pressed rapeseed oil
  • 1-2 tsp ground cinnamon
  • 300 g jumbo porridge oats
  • 100 g pecans nuts , roughly chopped
  • 4 tbsp sunflower seeds
  • 4 tbsp pumpkin seeds
  • 150 g dried apricots , chopped
  • 50 g flaked coconut


  • Preheat the oven to 150℃ (130℃ fan)/350°F /gas mark 2.
  • Combine the maple syrup, oil and cinnamon in a large mixing bowl and add the oats. Add the pecans, pumpkin and sunflower seeds, then stir until well combined and coated in the maple syrup.
  • Tip the mixture onto one large or two smaller baking trays and spread out in a thin, even layer. Bake for 20 minutes.
  • Remove from the oven, sprinkle the apricots and coconut over the mixture, and stir to mix.
  • Return to the oven and bake for another 15-20 minutes until the oats and nuts are nicely toasted and the coconut is just beginning to colour.
  • Remove the trays from the oven and allow to cool. Store in an airtight container until required.


The granola should keep well for up to 1 month in an airtight container.
Nutrition information is approximate and is meant as a guideline only. 


Calories: 297kcal | Carbohydrates: 35g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Sodium: 5mg | Potassium: 364mg | Fiber: 5g | Sugar: 13g | Vitamin A: 455IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 2.2mg