Coconut Granola with Millet and Dried Apricots

Breakfast has always been the hardest meal for me to eat. I’ve never had that much of an appetite upon arising. I do muster up to eat breakfast though or else I’ll be a low blood sugared raving bitch. My standard morning meal is usually goat yogurt with a drizzle of some local honey and fresh fruit. Easy, yummy and satisfying. Lately I’ve been making a green smoothie (recipe coming up soon!) or I’ll have a nice naked scoop of some of my homemade granola.

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Once you make your own granola you’ll probably never buy the store bought kind again cause you’ll realize how super simple it is to whip together. It also lasts up to a month in an airtight container at room temperature making it wonderfully convent to grab some on the go or give some to your kids for breakfast or even as a snack. 

The best part is that you can throw all your favorite things into the mix too. Like I am not a fan of nuts in my granola so I don’t use them, but if you are by all means add a cup or two into the mix. I also like mine not really sweet so I use a bit of brown rice syrup but if you like it sweeter use all maple instead. Also use any dried fruit you like or have on hand or simply leave them out altogether. Up to you. Play around. The granola world is your oyster.  Oh and it looks really pretty on your counter too.  


Coconut Granola with Millet and Dried Apricots

  • 4 cups old-fashioned oats 
  • 1/3 cup millet 
  • 1 cup unsweetened coconut flakes
  • 1 tsp ground cinnamon
  • 1 cup dried apricots, coarsely chopped
  • 1/2 tsp finely ground sea salt
  • 1/3 cup runny honey
  • 1/4 cup brown rice syrup
  • 1/4 cup maple syrup 
  • 3 TB fresh lemon or orange zest 
  • 1/2 cup melted coconut oil or mild extra virgin olive oil

Preheat oven to 300°.

Line 2 rimmed baking sheets with parchment.

In a large bowl, mix the oats, millet, coconut, and chopped dried apricots.

In a small pot, over a medium-low flame, heat the honey, brown rice syrup and coconut oil or olive oil, whisking until melted and combined. Turn off the flame and whisk in the maple syrup, zest, and salt.  Pour runny honey mixture over the oat mixture, mixing well to evenly coat. Spread onto parchment-lined baking sheets.

Place one baking sheet on top oven rack and other on bottom rack. Bake about 30 minutes, stirring every 10 minutes and rotate the baking sheets halfway through from top to bottom to ensure even baking.  Bake until the granola is toasted and a nicely golden brown  in color.

Place sheet on cooling rack, stir granola around and cool.  Eat immediately or store in airtight container at room temperature for a good couple weeks.