Olive Oil Granola with Dried Apricots and Pistachios
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out) and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg.
Ingredients
- 3 cups old-fashioned rolled oats
- 1-½ cups raw pistachios, hulled
- 1 cup raw pumpkin seeds, hulled
- 1 cup coconut chips
- ¾ cup pure maple syrup
- ½ cup extra virgin olive oil
- ½ cup light brown sugar, packed
- 1 tsp. kosher salt
- ½ tsp. ground cinnamon
- ½ tsp. ground cardamom
- ¾ cup dried apricots, chopped
- Fresh ricotta, for serving, optional
- Fresh berries, for serving, optional
Instructions
- Pre-heat oven to 300°F.
- In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom.
- Spread mixture on a rimmed baking sheet in an even layer.
- Place in pre-heated oven and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
- Transfer granola to a large bowl and add apricots; tossing to combine.
- Serve with ricotta and fruit, if desired.
