Olive Oil Granola

I have made this several times in the past few months and it’s a keeper.  Its a flexible recipe that you can throw in whatever you have.  I just made a double recipe with half pistachios and half almonds and used dried cherries.  A few months ago we used dried pineapple and raisins and that was good too.

Pistachios are so expensive but so worth it
Pistachios are so expensive but so worth it

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Before the oven
Before the oven
...and after
…and after
Taste test with yogurt, berries and honey.
Taste test with yogurt, berries and honey.
Perfect for a gift or two
Perfect for a gift or two

Olive Oil Granola

New York Times

  • 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 (PJH: I use 1/2 cup)
  • ½ cup extra virgin olive oil
  • ½ cup packed light brown sugar (PJH: don’ t need this much – I cut in half)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¾ cup chopped dried apricots

 

Preheat oven to 300 degrees. 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 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.