Recipe: Delicious Olive Oil Granola With Dried Apricots and Pistachios

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. A rich olive oil granola, studded with pistachios and apricots and spiced with cinnamon and cardamom, with just a hint of sweetness.

I love eating granola with Greek yogurt and fruit for breakfast, and I am constantly trying new granola recipes. Homemade granola is great because you can modify the flavours to suit your palate. Now that I have started to dabble in Middle Eastern cuisine, do you think. You can have Olive Oil Granola With Dried Apricots and Pistachios using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Olive Oil Granola With Dried Apricots and Pistachios

1. Prepare 3 cup of old-fashioned rolled oats.
2. It’s 1 1/2 cup of raw pistachios, hulled.
3. It’s 1 cup of raw pumpkin seeds, hulled.
4. It’s 1 cup of Coconut chips.
5. It’s 3/4 cup of pure maple syrup.
6. You need 1/2 cup of extra virgin olive oil.
7. You need 1/2 cup of packed light brown sugar.
8. You need 1 tsp of kosher salt.
9. It’s 1/2 tsp of ground cinnamon.
10. It’s 1/2 tsp of ground cardamom.
11. You need 3/4 cup of chopped dried apricots.

Chicken tagine with Apricots and pistachios. With the maple syrup, dried fruit, and olive oil, it also wasn't particularly cheap (again, like most souped-up homemade granolas) but it was still cheaper than the granola at Bklyn Larder that Clark based the recipe Olive Oil Granola With Dried Apricots and Pistachios at The New York Times. Transfer granola to a large bowl and add dried cherries/raisins, tossing to combine. Serve atop greek yogurt, fresh ricotta, or anything you'd like.

Olive Oil Granola With Dried Apricots and Pistachios instructions

1. Preheat oven to 300°F.
2. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom.
3. 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..
4. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired..

Pingback: Olive Oil Granola With Dried Apricots and Pistachios « the taste space – steam, bake, boil, shake! This Passover matzo granola recipe bakes matzo pieces and pistachios in a buttery maple glaze before tossing them with dried apricots and raisins. Serve this unexpected take on granola with yogurt or milk, or snack on it straight from the container. With its satisfying crunch and sweet flavor, it. The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil.