Total:
1 hr
Active:
40 min
Yield:
5 cups
Level:
Easy
Total:
1 hr
Active:
40 min
Yield:
5 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Put the oats and hazelnuts in a large bowl. Heat the honey and coconut oil in a medium saucepan over medium heat until melted. Add the cinnamon, ginger, nutmeg and salt and whisk to incorporate. Remove from the heat and pour over the oat mixture. Stir until all the oats and nuts are coated well.

Spread the oat mixture on the prepared baking sheet. Bake until the oats are dried and the hazelnuts are lightly toasted, about 30 minutes. Let cool completely, and then mix in the apricots. The granola will keep in a tightly sealed container at room temperature for up to 2 weeks.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Peanut Butter Granola Bars

Recipe courtesy of Giada De Laurentiis

Honey Brined Smoked Turkey

Recipe courtesy of Alton Brown

Honey Dijon Mustard Pork Loin

Recipe courtesy of The Neelys

Roasted Hazelnut Granola

Recipe courtesy of Ina Garten

Pecorino with Honey and Hazelnuts

Recipe courtesy of Michael Chiarello

Orange Honey Glazed Hazelnuts

Recipe courtesy of Gale Gand

Granola

Recipe courtesy of Alton Brown

Granola

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.