Apricot Rose Granola

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recipe by Emily Brees www.OatandSesame.com

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    412
based on 1 ratings

For this granola, I wanted delicate crispy pieces that held together. After a little bit of research I concluded the best way was to use 1 egg white. Well, I didn’t want to include an egg white, so this recipe uses ground flaxseed and water to create a “flax egg” – keeping this granola an option for vegans and providing some healthy omega-3s. I love the way rosewater smells. While the granola bakes it fills your kitchen. This granola has a wonderful mix of flavors that are soft and spring-like with the scents of orange and rose.

recipe updated Nov 27, 2017

Ingredients

  • Ground flaxseed icon
    Ground flaxseed
    12g
  • Water icon
    Water
    44ml
  • Rolled oats icon
    Rolled oats
    317g
  • Flaked coconut icon
    Flaked coconut
    41g
  • Pumpkin seeds icon
    Pumpkin seeds
    21g
  • Almonds icon
    Almonds
    71g
  • Dried apricots icon
    Dried apricots
    168g
  • Coconut oil icon
    Coconut oil
    79ml
  • Brown rice syrup icon
    Brown rice syrup
    111g
  • Dark brown sugar icon
    Dark brown sugar
    12g
  • Salt icon
    Salt
    0g
  • Orange zest icon
    Orange zest
    17g
  • Rosewater extract icon
    Rosewater extract
    13g

Tools

  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Saucepan
  • kCook icon Small bowl
  • kCook icon Large mixing bowl

Step preview

  1. Get a clean small bowl
  2. Add ground flaxseed
  3. Add water
  4. Stir with tablespoon until combined then set aside
  5. Pre-heat
  6. Get a clean large mixing bowl
  7. Add rolled oats
  8. Add flaked coconut
  9. Add pumpkin seeds
  10. Add sliced almonds
  11. Add chopped dried apricots then set aside
  12. Get a clean saucepan
  13. Add coconut oil
  14. Add brown rice syrup
  15. Add dark brown sugar
  16. Add salt
  17. Add finely chopped orange zest
  18. Heat on medium heat until combined and turn off heat
  19. Whisk seeds into oil mixture
  20. Add rosewater extract
  21. Transfer oil mixture to mixture
  22. Mix until combined
  23. Line a baking sheet with parchment paper
  24. Turn out mixture onto baking sheet
  25. Flatten evenly until 1 cm thick
  26. Bake for 1h and turn off heat
  27. Let cool
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