Coconut granola with baked apricots recipe

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coconut granola
(Image credit: Future PLC)
  • healthy
Preparation Time35 mins plus cooling
Cooking Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories170 Kcal9%
Sugar10 g11%
Fat8.5 g12%
Saturated Fat2 g10%
Carbohydrates15 g6%

Our coconut granola is delicious on its own but it's also fantastic with these citrus baked apricots. 

You can make this coconut granola recipe with baked apricots in three simple steps, plus you'll have plenty of leftovers. The great thing with granola is that it's easily adapted depending on what you've got in the cupboard.


For the granola:

  • 250g jumbo oats
  • 200g mixed nuts
  • 100g mixed seeds
  • 30g coconut flakes
  • 1 large egg white
  • 60g olive oil
  • 2-3tbsp raw honey
  • pinch sea salt

For the baked apricots:

  • 4 ripe apricots, halved and stone removed
  • 1tbsp raw honey
  • 1 orange, zest and juice
  • ½ vanilla pod

For the spiced yogurt

  • 200g 0% fat greek-style yogurt
  • 1tsp ground cardamom
  • ½tsp ground cinnamon
  • 1tbsp raw honey

You will need

  • 1 baking tray, lined with parchment




  1. Preheat oven to 180C/Gas 4. In a large bowl, mix all the ingredients for the granola together and spread out over a baking tray. Bake for 15-20 mins, mixing several times until golden brown. Leave to cool and store in an airtight container until ready to use.
  2. Place the apricots on a baking tray and drizzle with honey. Add the zest and juice of the orange, along with the vanilla and toss to coat fully. Bake in the oven for 30-35 mins.
  3. To serve, place two apricot halves on each plate or bowl, mix the spices in with the yoghurt and add a dollop to each plate, followed by a scattering of granola.

Top tips for making coconut granola with baked apricots

This recipe makes enough fruit and granola to serve four generously with leftover granola too. Store in an airtight container at the granola will be fine for a week or so, although we're certain you'll eat it before then.

You can serve this as a delicious light dessert but at only 170 calories per portion it would be a lovely decadent brunch too.

Try the recipe with peaches, nectarines and plums too.

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Keiron George
Freelance Food writer

With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.