The other day when I was at the store, I saw bags and bags of gorgeous fresh apricots. I was tempted to buy some but had no specific recipe in mind at the time, so I resisted. Poor decision. The next day I thought of making apricot compote, but when I went back to the store, they were all sold out! I shrugged it off and went to another store, but they were all out too! I ended up going to FIVE different places (and one of those I tried twice over the course of the week) before I finally found the elusive apricots. There were only 8 left. I bought 6 of them. So if you’re in my neck of the woods, sorry, but you may have to wait a few days for restocking before you can make this recipe.
2019 edit: It would be difficult to overstate how swoonworthy this apricot compote is. First, it’s extremely easy to make – practically fool-proof. Can you cut up fruit and stir the contents of a pot? You can make apricot compote! Second, apricot compote is what sunshine would taste like if it were edible: bright, tangy, and cheerful. If you like fruit-on-the-bottom yogurt, this compote is going to knock your socks off, because it is SO much fresher and more flavorful than anything you’ve ever had from the bottom of those little containers.
These apricot compote parfaits are like dessert for breakfast, but a healthy dessert (is that an oxymoron?)! I like to use Greek yogurt, since it has less sugar and more protein than regular yogurt—and thus keeps you full longer—but the decision is yours, of course. Greek yogurt is tangier than regular yogurt, so some people find it off-putting.
This is my dad’s recipe for granola, of which he’s made dozens and dozens of batches over the years, tinkering with various flavor combinations. It’s delicious in parfaits, with milk, over frozen yogurt or ice cream, or just as a snack by itself.
I’m sharing this post with Fiesta Friday (cohosted by Zoale.com and The Not So Creative Cook).
[post updated with new photos 7/3/19]
I’m going to remember this recipe when apricots come around again at the farmer’s market – it looks amazing!
I love the addition of bob’s crunchy granola…a favorite in our house! Thanks for the idea!
Evan pointed me to your site after we had this granola at his and Kellie’s house, and I made some delicious granola a couple of weeks ago using this recipe! This week I decided on different flavors, so I added fresh rosemary (I just threw it in the food processor with the oats), substituted chopped pecans for slivered almonds, and used about 2/3 cup maple syrup instead of the brown sugar and water. The rosemary-pecan-maple combination worked out pretty well (I’ve got a lot less granola for breakfasts, since we ate so much right off the pan as it was cooling!)
Have you tried using dried fruit? I was thinking about bits of dried peach or apple, but I’m not sure how they’ll bake up, and I’d hate to just add them in later and not have them in the clusters.
Thanks for the recipe!
Since I was planning to mix the granola with apricot compote, I skipped the dried fruit. I’d be a bit wary of baking dried fruit along with the granola, though, since I think the fruit might end up too tough – unlike with raisins in banana bread for instance, the fruit with granola wouldn’t be surrounded by batter, which I think prevents the loss of additional moisture while baking.
Fresh rosemary in granola sounds really intriguing! Did you still use the cinnamon and nutmeg? Thanks for the suggestion – I’ll have to try it out!
This looks so gorgeous, Mara. I bet it tastes really amazing! Thanks for sharing at Fiesta Friday party!
Thanks, Jhuls! And thank you for hosting this week
So good Mara. Thanks for sharing at Fiesta Friday!
Happy 4th!
Pinning and Sharing.
Thanks so much for stopping by! Let me know what you think if you get a chance to try it
They look absolutely stunning!
Thanks, Kat! I don’t know if the photos do the parfaits justice, but I did my best!
What a beautiful and delicious treat! I think I’d like to have it for breakfast! Thank you for sharing at Fiesta Friday!
Days that begin with parfaits are definitely off to a good start! Thanks for hosting this week!
Mara how absolutely delicious! I love everything about it (I’ve never added water to granola though so that’s a new one on me)! Thanks for sharing at Fiesta Friday.
That’s funny – I guess I never really questioned the added water, since my dad developed the recipe and shared it with me, but now that I think about it, it *is* a bit surprising! Thanks for stopping by