Preheat the oven to 150°C/Gas 2 and line two lipped baking sheets with baking parchment.
Put the oats, nuts, seeds, salt and brown sugar in a large bowl and mix thoroughly. Add the oil and mix well to distribute it evenly, then pour on the apple juice and mix it in thoroughly – I find the easiest way to do this is with my hands.
Spread the mixture out on the baking sheets. Bake for 50–60 minutes, giving it a stir halfway through, then leave to cool and crisp up.
Once completely cool and crisp, stir in the dried apricots. Store the granola in an airtight container; it will keep for at least 2 weeks.
Serve with a little milk or, as I prefer, a couple of good spoonfuls of thick, plain yoghurt.
350g porridge oats (or jumbo oat flakes)
150g almonds (skin on), very coarsely chopped
150g pumpkin seeds or sunflower seeds, or a mix
A pinch of salt (optional)
100g soft brown sugar
50ml rapeseed oil
100ml cloudy apple juice
150g unsulphured ready-to-eat dried apricots, roughly chopped
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