Latigo's Coconut Crunch Granola with Apricots & Nuts
- 1/3 Cup Brown Sugar
- 5 Tbsp honey
- 1 Tbsp coconut oil
- 2 ½ cups rolled oats
- 3/4 cup shredded coconut
- 3/4 cup chopped almonds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- Course sea salt
- Dried apricots
Preheat your oven to 250° F.
Combine the brown sugar + honey + coconut oil in a small saucepan over low heat. Stir a few times while it heats up, and remove from heat once it starts to rapidly bubble.
In a large mixing bowl, combine the following: oats, shredded coconut, almonds, sunflower seeds, and pumpkin seeds. Whisk to combine.
Gently pour the sugar/honey/oil mixture over your dry ingredients. Using a fork (or a spatula), give it a good stir -- making sure to coat every last bit of your mix.
Line 2x rimmed baking sheets with parchment paper. Evenly distribute the granola between the two, trying not to "crowd" any area.
Place in the oven on 2x separate racks for 20 minutes. Then, "swap" their positions in your oven for another 20 minutes (40 minutes total).
Note: all ovens are different, and you'll need to keep an eye out! What you're looking for is golden brown color. So you may want to remove earlier (... or more likely, keep it in the oven just a tad longer).
Once finished baking, remove from oven and sprinkle some course sea salt over everything. Chop up a handful of apricots and add to your mix (or any other dried fruit).
That's it, folks! Enjoy 🤘