Apricot and Pistachio Granola (Vegan)

Last night, after dinner, I made up an enormous batch of homemade granola; enough to fill two huge kilner jars, plus a smaller jar that I brought into work for my boss.  I usually make granola as soon as spring rolls around and it becomes too warm to eat porridge. This one uses two of my favourite ingredients: dried apricots and pistachios – it was pretty difficult to resist snacking on either whilst making this. Today I had some with a sliced banana and some Greek yoghurt.

Apricot and Pistachio Granola

300g rolled oats
100g pistachios, chopped
130g pumpkin seeds
60g sunflower seeds
60g sesame seeds
1 tsp salt
½ tsp ground cinnamon
1 tsp vanilla extract
120ml sunflower oil
120ml maple syrup
100g dried apricots, chopped

Preheat the oven to 150ºc and line two baking sheets with greaseproof paper. In a large bowl, combine the rolled oats, pistachios, pumpkin seeds, sunflower seeds, sesame seeds, salt and cinnamon.  Add to this the vanilla extract, sunflower oil and maple syrup.  Stir until fully combined and spread in an even layer across the two baking sheets.

Bake in the oven for 25 minutes, stirring halfway through. Allow to cool a little on the trays before transferring to a large bowl. Stir in the apricots. Store in airtight jars and it will keep for a few weeks (although it will not last that long!)

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