Coconut, Apricot, and Mulberry Granola
This is not your average granola. I’ve been playing around with dried fruit and nut combinations and landed on something unexpectedly good: apricot, coconut, and mulberry.
And the real game-changer? Coconut here is present in two forms: flakes and oil. Coconut oil doesn’t just bind everything together; it leaves behind a subtle aroma even after baking. The coconut flakes add that signature granola crunch we all love.
I’m picky with dried fruit because it can easily overpower a recipe or push the sugar too high. But finely chopped apricots strike the right balance. Just enough for sweetness and chew without overdoing it. Pair this granola with yogurt or cottage cheese, and you’ve got a protein-rich, fiber-filled breakfast that isn’t boring. Or turn it into overnight oats with a splash of coconut milk and fresh fruit. Either way, it’s a solid start to the day.
This granola is perfect with yogurt or cottage cheese for a high-protein breakfast that’s actually interesting. You can also turn it into overnight oats by soaking it in coconut milk or yogurt with fresh berries.
- How this version improves on the traditional one:
Traditional granola often leans heavily on sugar, dried fruit overload, and neutral oils. Here, I skip refined sugar, use high-quality coconut oil for flavor, and introduce less common but nutrient-rich ingredients like mulberries. The result is complex, aromatic, and lighter. - Why it’s good for those watching their carbs:
This version cuts out added sugar by relying on a sugar-free syrup and keeping dried fruit minimal and intentional. You can easily scale down the oats or swap some of them with a lower-carb seed mix if you want to bring carbs down further. - Why it’s more balanced and healthier:
We’ve got healthy fats from coconut oil and almonds, protein from the cottage cheese, and slow-digesting carbs from oats and dried fruit. The fiber content is strong thanks to chia seeds and mulberries. It’s sweet without spiking your blood sugar—this is breakfast with staying power.
Check the video version of this recipe on my YouTube channel.
Recipe
Coconut, Apricot & Mulberry Granola
Ingredients
- 300 g Rolled Oats
- 100 g Sliced Almonds
- 50 g Coconut Flakes not shredded
- ¼ tsp Ground Cinnamon
- 3 tbsp Sugar-free Syrup I use allulose-based syrups
- 1 tsp Vanilla Extract
- 40 g Coconut Oil
- 1 Pinch Salt
- 40 g Dried Mulberries
- 30-40 g Dried Apricots finely chopped
For serving
- 100 g Cottage Cheese
- ½ Fresh peach sliced
- ½ tsp Chia Seeds
- 1 tbsp Honey
Instructions
- Preheat your oven to 170°C (338°F).
- In a large bowl, combine oats, sliced almonds, and coconut flakes.
- Add cinnamon, syrup (if using), vanilla extract, coconut oil, and a pinch of salt. Mix thoroughly to coat everything evenly.
- Spread the mixture evenly on a baking tray lined with parchment paper.
- Bake for 30 minutes, stirring once or twice to ensure even toasting.
- Once golden and aromatic, remove from oven, cool slightly, and mix in the dried mulberries and chopped apricots.
- Store in an airtight container.
- To serve: top cottage cheese with chia seeds, granola, fresh peach slices, and a drizzle of honey.
