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Welcome to Thyme to Nourish. My name is Danielle. Here you will find everything to do with health, wellness, food, and fun. So come, lets start this journey together!

Zingy Paleo Apricot Ginger Granola

Zingy Paleo Apricot Ginger Granola

I love granola! Its so versatile and can really be eaten at any point in the day. It can be used as a cereal or topper to a yogurt/smoothie/chia bowl in the morning. It can be taken on hikes as a snack. You can top some warm fruit with it and some coconut whip for a delicious and healthy dessert option…..SERIOUSLY the options are endless!

And although I love a good oat granola just as much as the next girl I tend to gravitate more towards the paleo varieties just because I find them to be a little more sustaining to carry me to my next meal. BUT the thing is it took me years to master how to make a good paleo granola that did not just feel like I was chopping down on burnt nuts and seeds….Anyone else know what I am talking about? But finally after experiment after experiment I DID IT!!! And now I am in LOVE!!! Like seriously between the two of us in my household eating it I feel like I am constantly making this stuff….

Although I have a few different recipes that I alternate between, this Zingy Paleo Apricot Ginger Granola is probably my favourite. And it isn’t just my favourite, I have brought it to so many gatherings, retreats and even made it again and again for clients…..people just go crazy over this stuff!!! The balance of spicy ginger, pecans and sweet apricots just go so perfectly togther, it’s kind of like a little fall in your mouth! This granola also packs a serious health punch with loads of omega fatty acids, protein, fibre, and healthy fats.

And does anyone else find that dried apricots taste like fuzzy peaches…..only without all the process sugar and the energy/mood crash from a blood sugar spike!

Anyways without further ado here is the recipe that I have been drooling over while I write this….ENJOY!

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Zingy Paleo Apricot Ginger Granola


1 cup Walnut

1 cup Almonds

1/2 cup Pecans

1/3 cup Unsweetened Dried Apricots

1/3 cup Pumpkin Seeds

1 cup Unsweetened Coconut Flakes (can use shredded coconut in a pinch)

1/4 cup Almond Flour

1 tbsp Chia Seeds

1 tbsp Flax Seeds

1/4 cup Maple Syrup (or Honey if not Vegan)

3 tbsp Coconut Oil

Pinch of Salt

1 tsp Ginger Powder

1 tsp Cinnamon

The How To:

  1. Preheat the oven to 350.

  2. Place walnuts, pecans, and almonds in a food processor and pulse until chopped into pieces and pour into a large mixing bowl. DO NOT over pulse into butter or flour.

  3. Add in pumpkin seeds, chia, flax, apricots, almond flour, coconut flakes, salt, ginger, and cinnamon. With a wooden spoon mix together.

  4. In a small sauce pan over low, melt coconut oil. Once coconut oil is melted turn off and add in maple syrup.

  5. Pour maple syrup and coconut oil mixture over nut/seed/spice mixture and combine.

  6. Line 2 cookie sheets with parchment paper or a silicon liner. Place 1/2 of the mixture on each sheet and flatten with your wooden spoon and then place in the oven for 17-20 minutes rotating the tray’s half way through.

  7. Once out of the oven let cool on sheets for about 45 minutes before breaking into desired bites sized pieces and placing in a glass container to store.

This granola goes great with smoothie bowls, as a topping for chia/yogurt, for snacking, or as a cereal with milk of choice.

If stored in a glass air tight container this granola will keep up to 3 months.

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