This Chocolate, Hazelnut and Apricot Granola is the perfect combination of fruit, chocolate and nuttiness for a delicious homemade granola. Sure to become a family favourite, we have used our Simple Honey Granola as the base, and added some of our favourite breakfast flavours. This recipe makes around the same amount as a large box of shop-bought granola, but is much healthier thanks to the cold pressed rapeseed oil used in our recipe. If you love this recipe, try our Seed and Nut Granola next!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
400g porridge oats
100g runny honey
30g golden caster sugar
85g Mellow Yellow Rapeseed Oil
120g hazelnuts, roughly chopped
150g dried apricots, chopped
100g dark chocolate, chopped into chunks
Preheat the oven to 170°C.
In a large saucepan, add your Mellow Yellow Rapeseed Oil, honey and sugar, gently heat and mix together until the sugar is melted and all combined.
Remove from the heat, add the hazelnuts and apricots, then add the oats. Mix well until everything is completely covered in the oil and honey mixture. Pour out onto a large, lined baking tray and spread out, it should be rough not pressed down. Scatter your chocolate chunks over the granola mixture.
Bake for 18 minutes or until just going golden. Leave to completely cool in the tray before crumbling up into small pieces and then store in an airtight container.