Apricot and Coconut Granola

Add a little sunshine to your morning with this incredible Apricot and Coconut Granola. Sweetened with Lyle’s Golden Syrup this granola will be sure to bring a smile to your face.

Prep Time
10 min
Cook Time
35 min
Check out the Baker

This recipe was created by baker extraordinaire Emma Duckworth. Find more of her tasty recipes via her website linked below. 



370g / 4 cups thick cut rolled oats 

90g / 1/2 cup slivered almonds (or almond flakes) 

80g / 1/2 cup pumpkin seeds 

1 tsp ground cinnamon 

½ tsp fine salt 

120ml / 1/2 cup canola or vegetable oil 

160g / 1/2 cup Lyle’s Golden Syrup 

1 tsp vanilla extract 

50g / 1 cup coconut flakes 

160g / 1 cup dried apricots, chopped 

70g / ½ cup dried cranberries 

40g / ½ cup goji berries



1. Preheat oven to 180C/350F and line a baking tray with parchment paper, then set aside.
2. Add oats, slivered almonds, pumpkin seeds, cinnamon, and salt to a large bowl and mix well
3. In to a medium bowl, add the oil, Lyle’s Golden Syrup, and vanilla extract. Microwave on 
medium to high heat for 20 seconds to loosen the syrup. Stir thoroughly. Alternatively, heat in a small saucepan for a couple of minutes. 
4. Pour the golden syrup mixture into the bowl of oats and add in the flaked coconut. Mix well until everything is coated. 
5. Spread mixture evenly onto the prepared baking sheet and place in the preheated oven. Bake for 20 minutes. 
6. Remove the tray from the oven, add apricots, cranberries, and goji berries, and mix through the granola. Re-spread the granola evenly over the tray. Bake for a further 15-20 minutes until golden. 
7. Remove the tray from the oven and set it aside for the granola to cool fully. Break up any large pieces and transfer them into an airtight container. 
8. Serve with your favourite yogurt and with an extra drizzle of Lyle’s Golden Syrup.