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Apricot and Cranberry Granola

 Apricot and Cranberry Granola


11/2 cups traditional rolled oats

11/2 cups brown rice puffs

1/2 cup natural sliced almonds

1/4 cup pepitas

2 tbs black chia seeds

1 egg white

2 tbs maple syrup

2 tbs sunflower oil

1 tsp vanilla extract

3/4 cup (100g) chopped dried apricots

1/2 cup (70g) dried cranberries

To serve

Reduced fat milk (1/2 cup per serve)

Chopped fresh fruit (2 cups - 300g - per serve. We used kiwi fruit, 60g strawberries, 1/4 large mango for each serving.)


  1. Combine oats, rice puffs, almonds, pepitas and seeds in a large bowl.
  2. Whisk egg white with a fork in a small jug until slightly foamy. Whisk in syrup, oil and vanilla. Add to oat mixture. Mix well.
  3. Crumble mixture over a large oven tray lined with baking paper.
  4. Cook in a 150°C oven for 15 minutes. Remove. Turn mixture over with an egg slide. Return to oven. Cook for a further 10-15 minutes, or until golden brown. Cool on tray. Transfer to a large bowl. Stir in apricots and cranberries.
  5. Serve granola with milk and fruit.

Tasks for kids:

Combine ingredients (Step 1).

Whisk egg white, syrup, oil and vanilla (Step 2).

Crumble mixture over tray (Step 3).

Stir in apricots and cranberries (Step 4).

Note: Granola will keep for up to 2 weeks stored in an airtight container in a cool place. Brown rice puffs are available from the health food section in major supermarkets.

Nutrients Per Serve

Energy 1818kJ
Total Fat 15g
Saturated Fat 2g
Monounsaturated Fat 5g
Polyunsaturated Fat 7g
Protein 14g
Carbohydrate 54g
Fibre 13g
Sodium 67mg
Serves 8
Preparation Time 10 minutes
Cooking Time 25 minutes