Lucy Di Marino

Almond and Apricot Granola

The perfect granola in texture and flavour, this simple recipe contains just four ingredients and takes little time to make. Enjoy topping yoghurt or smoothie bowls, by the handful as a snack or with plant milk alone or with dried fruits, jam or compote.


70 ml maple syrup
100 g dried apricots
180 g quinoa flakes
130 g almonds


In a food processor or high speed blender, process the almonds and apricots at a low speed until broken and well combined but retaining some texture.

Transfer to a bowl and mix well with the quinoa flakes. Add the maple syrup and combine by hand, clumping the mixture together to create a sticky and crumbly granola.

Bake at 140°C for 25 minutes, mixing with a spoon every 5 minutes after the first 5 minutes of baking.

Allow to cool completely before transferring to an airtight container.