Homemade Coconut, Fig, Apricot, Raspberry, & Cranberry Granola
February 14, 2016
I've been on a mission for an amazing homemade granola recipe for what seems like FOREVER, and I should have known my girl Waiting on Martha would have my answer. Her recipe seems downright perfect, and you can bet your bottom dollar I'll be testing this recipe out myself over the weekend.
From Waiting on Martha...As someone who doesn’t eat breakfast often, I’ve gotta say I do love me some granola. Of course a good granola doesn’t need to be limited to breakfast time; anytime it’s around I’ve been known to nibble at it all day. I’ve played around with my homemade granola recipe for years, and Loves, I’ve finally nailed it.
The key, I think, is the raspberry jam. It serves almost as the “glue”, if you will, in the granola. As you may have learned through your own homemade granola trials, most recipes turn out to be just a big pan of crumbles. This homemade granola recipe keeps together better, producing big chunks to enjoy.
Along with the raspberry jam, I mix in a generous pouring of coconut flakes, along with dried fig, apricot and cranberries…and the result is simply scrumptious. When baking, I take the “low and slow” approach; sticking my handy Staub in the oven for 30 to 40 minutes at 325 degrees. This helps the granola bake evenly (you definitely want to avoid browning the top too much). When it’s done, I of course sneak a helping or two while it’s warm, with a drizzle of sweet, raw honey to top it all off. And the granola that lasts until the next day (if any) is perfect atop a little greek yogurt. Delish! Truly, MKR
Homemade Coconut, Fig, Apricot, Raspberry, & Cranberry Granola
Prep Time
Cook Time
Total Time
2 cups old-fashioned oatmeal 1/2 cup chopped almonds
1/2 cup chopped pecans 1 cup shredded coconut, loosely packed
2/3 cup raspberry jam 3 tablespoons unsalted butter
1/2 cup honey 1/4 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt
1/2 cup chopped dried figs 1/2 cup chopped dried apricots
1/2 cup dried cranberries 1 teaspoon cinnamon
Preheat the oven to 325 degrees
Coat an 8 by 12-inch baking dish and line it with parchment paper
In a large mixing bowl toss the dry ingredients; oatmeal, almonds, pecans, salt, coconut, figs, apricots, and cranberries then set aside.
In a medium saucepan place the butter, honey, brown sugar, vanilla, and raspberry jam and bring to a boil over medium heat. Stir for one minute, then remove from heat and pour the dry mixture and stir well.
Pour the mixture evenly into the parchment coated pan even pressing lightly down with your spatula.
Bake for 30-40 minutes, until golden brown. Cool for at least 2 to 3 hours before cutting and serve room temperature.