Today I wanted to share with you another of my pantry essentials - homemade granola! Nutty, toasty, and lightly sweetened, my Honey Apricot Hazelnut Granola brings a bit of homemade comfort to your morning meal. It's a simple recipe that keeps on the shelf and wonderfully compliments these winter mornings. 

As seasons change and weather shifts, I find that my flavorings and methods begin to shift. Autumn calls for pumpkin seeds, pecans, and cinnamon, while summer suggests lighter flavors like coconut and sunflower seeds. This particular iteration of homemade granola embraces roasted hazelnuts and dried apricot, with the soft sweetness of honey. A little less heavy than early winter flavors, yet still full of coziness and warmth. 

Though I'm sure I'll be back with other versions of granola as months change, please feel free to experiment with flavors of your choosing. 

After all, one of the great joys of creating your homemade pantry is tailoring each basic to your favorite flavors! 

Some of my favorite ways to flavor granola:

• Dried Fig and Almond 

• Spiced Pumpkin Seed and Maple Pecan

• Coconut, Sunflower Seed and Dried Cherry 

As well as some mix-ins for inspiration:

• Dried fruit: apricots, cranberries, cherries, fig, raisins, coconut flakes, candied ginger, candied orange peel

• Nuts: almonds, hazelnuts, pecans, walnuts, pistachios, cashews

• Seeds: pumpkin seeds/ pepitas, sunflower seeds, chia seeds, quinoa

• Sweeteners: agave, honey, maple syrup, brown sugar 

These household staples are often overlooked, but can be so fun to make on your own! They're also some of the most flexible and uncomplicated recipes out there. 

So, throw on a podcast or your favorite playlist, and enjoy making your own granola! Plus, it's nice starting the morning with something homemade. 

♡

Honey Apricot Hazelnut Granola

ingredients

• 2 1/2 cups old fashioned oats

• 1 cup raw hazelnuts, roughly chopped

• 3/4 cup dried apricot, roughly chopped

• 1/3 cup honey

• 1/4 cup melted unsalted butter or vegetable oil

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

method

1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper.

2. In a large bowl, mix together the oats and hazelnuts. In a small bowl, combine the melted butter, honey, vanilla extract, and salt, whisking until smooth. Pour the honey butter mixture over the oats and hazelnuts, stirring until fully coated.

3. Move the mixture to the pre-lined baking sheet, spreading the granola evenly across the parchment paper. Bake for 25-35 minutes, mixing the granola every 5-10 minutes so it bakes evenly, until golden and toasty.

   Let cool for 15 minutes to allow the granola to crisp up, then mix in the dried apricots. Store in a sealed jar and enjoy with your morning coffee or tea!