My partner can’t decide if this or my Apple and Cinnamon version is his favourite. Lucky I make a new batch weekly and can vary the flavours.

I use apricot purée as the sweetener in this. You can make this by placing apricots with stone removed into the tmx with a tmx measuring cup of water and cook for 10 mins, speed 2, 100 degrees. Blitz to form a purée. Use water to thin it if needed.

You can add more fruit or nuts to this if you like to stretch it out.

My granola recipes:

Apricot and Coconut Granola

Author: The road to loving my Thermo Mixer
Total Time: 50

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Ingredients

Scale

750g oats
100g pepitas
200g sunflower kernals
200g shaved or moist flake coconut
50g flaxseed meal
50g chia seeds
200g dried apricots, diced
2 tablespoons ground saigon cinnamon (Saigon gives a sweeter flavour)
100g of coconut oil
150g apricot purée
2 tablespoons of honey
1 tablespoon of vanilla bean paste or 1/2 tablespoon of essence/extract

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Instructions

Preheat oven to 180 degrees.
In a large dish combine cinnamon, oats, pepitas and sunflower kernals.
In the tmx bowl add oil, vanilla, purée and honey.
Mix at 50 degrees, speed 2 until melted. This shouldn’t take too long.
Pour the oil mix over the oat mixture. Use hands or spoon to mix well.
Spread mixture across two large ovenproof dishes or trays lined with baking paper.
Place into the oven. I had to cook mine for 45 minutes to get a nice golden colour – you might like more or less colour. The trick is to just watch it. Stir the mixture every 10 minutes or so to avoid any burnt bits.
Once almost done, add the coconut. Cook for 10-15 minutes or until coconut is slightly toasted.
Remove from oven. Add flaxseed meal, chia seeds and dried apricot to mixture. Combine well.
Once cool, store in a jar or airtight container.

Prep Time: 5
Cook Time: 45