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Apricot & Toasted Coconut Granola

I tend to do a lot of traveling in the car, especially this summer since I purchased a 1968 Shasta Loflyte Trailer to rehab. Mastering a plant-based diet on the road is pretty much how the idea for YumUniverse came to be, but what are the plant-based, whole foods that I tend to take with me when I go on a roadtrip? Always Creamy Millet & Kale Salad, Kale Chips, my new fave Lentil, Kale & Sweet Potato Empanadas, some sort of nut mix like Herbed Cashews and either Blueberry & Cherry Granola or this recipe for Apricot & Toasted Coconut Granola—perfect for fueling a 12-14 hour vintage trailer restoration day.

 

Tools:
Cookie sheet(s)
Chef’s knife
Unbleached parchment paper
Saucepan
Spoon and/or silicone spatula

Ingredients:
Buy everything organic if you can. Here’s why.
2 cups gluten-free oats (be sure to buy GF if you have a sensitivity. While oats are naturally gluten-free, due to crop contamination, they can contain gluten. Buy from a trusted source.)
1 cup shredded coconut
1 cup dried apricots, chopped
1 10 oz jar apricot jam
2 tbsp raw honey
1/4 tsp cinnamon
1/4 tsp vanilla extract (be sure to find gluten-free if you have a sensitivity)
1 tsp fine ground seas salt
1/4 cup sesame seeds
1 cup cashews
1 cup almonds
1/4 cup fresh orange juice
Zest from 1 orange

Let’s get started.
Preheat oven to 350°F. Place coconut on a parchment-lined cookie sheet and toast in the oven for about 5 minutes. Set aside.

Warm honey, apricot jam, cinnamon, vanilla, salt, orange zest and orange juice together in saucepan over medium heat.

Place remaining ingredients except chopped, dried apricots in a large bowl and add the warmed mixture to that bowl.

Add toasted coconut and stir well. Using the same parchment-lined cookie sheet press mixture as flat as you can (ideally 1/4″ thick) onto sheet. If you need a second cookie sheet, use it. The granola will cook more evenly if not on a crowded cookie sheet.

Place in the oven and toast for 25 minutes or until golden brown. Allow to cool completely, then crumble into a large bowl.

Add the chopped, dried apricots to the granola and enjoy!

Store in an airtight jar in the fridge or pantry for up to 3 weeks.

 

And for fun, here is my trailer (named Stella) before…

And we are still decorating her, but here is Stella now!

Check out all the pics of her restoration here and what she looks like now here—it has been one busy summer!

I’m thinking of taking her on the road for some workshops. Who’s in?

 

 

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  1. Martie

    OMG, Stella is a Star! I love the lime green (who doesn’t!), I want one just like it! Thank you for the yummy GF granola recipe, another to add to my two others, tho this may be the tops!

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