Dried Apricot, Sprouted Buckwheat & Nut Granola

Always Searching For The Perfect Granola

A love affair that started at the very beginning of my modeling career, sometime around 2009. Yogurt and granola was probably my favourite snack backstage at the New York Fashion Week and that’s where I first tasted quality granola. Back then (which is only barely 10 years ago, when you think about it) I’m not sure if you were to find any granola in Lithuania, except for overly sweetened muesli and crunchy cereals. But the granola hype spread quickly as everything does nowadays and I’m sure there are many Lithuanians successfully baking granola at home every now and then. I personally ONLY use homemade granola. Because it’s really easy to make and because of the various options. Most importantly, quite frankly, because nothing tastes as good.

Dried Apricots, Sprouted Buckwheat & Nuts

That’s the combo I chose this time and I’m quite confident to say that so far it’s my favourite. Dried apricots add some sweetness and I love the fact that they become chewy and a little smoky after spending 30 minutes in the oven. I added hazelnuts (because roasted hazelnuts are LIFE), whole almonds and almond flakes - just, you know, to make it more fun. There’s also a few types of seeds and SPROUTED BUCKWHEAT. Dried sprouted buckwheat to be precise. They turn into crunchy nutritious pieces when they’re sprouted and dried, neutral in taste. Another important feature here is the sweeteners - honey & maple syrup. Why both? Each sweetener adds a different flavor: maple syrup gives a light caramel taste while honey adds acidity to balance out the final taste.

For one regular size baking sheet | 1 cup - 250ml | 1 tablespoon - 15ml | 1 teaspoon - 5ml


  • 340g (3 cups) of rolled wholegrain oats
  • 150g (1 cup) of dried sprouted buckwheat
  • 10 dried apricots, chopped
  • 40g (1/2 cup) of almond flakes
  • 70g (1/2 cup) of hazelnuts
  • 70g (1/2 cup) of almonds
  • 60g (1/2 cup) of hemp seeds
  • 30g (1/4 cup) of linseeds
  • 50g (4 tablespoons) of virgin coconut oil
  • 55g (4 tablespoons) of maple syrup
  • 90g (4 tablespoons) of honey
  • a couple of pinches of salt
  • 2 teaspoons of vanilla extract

Prep & Bake

Preheat oven to 180C. Mix all ingredients in a large bowl and transfer onto a baking sheet lined with baking paper. Bake for 30-35 minutes stirring occasionally until golden brown throughout. Remove, let cool, then transfer into airtight containers. Store in a cool dry place.

Tried making this at home? Do let me know your thoughts by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram and@kitchenJulieBlog on facebook