As soon as the weather warms, my breakfast routine shifts from steel cut oatmeal to Greek yogurt with fruit. The other day I needed to have a little more “meat” to bowl, so I decided that homemade granola was the way to go. The nice thing about making granola early in the morning, it warms up your house just enough without turning on the heat, and creates a wonderful aroma of nutty spices. This recipe is a great one, based on Melissa Clark’s from The New York Times four years ago. I’ve tried others, but this remains my favorite. I trimmed the recipe down by a third because I didn’t need nine cups. However, if you have a family to feed or gifts to give, don’t hold back! This granola is so good, you’ll want to eat by itself, by the spoonful. You can easily elevate it to a dessert level, by serving with fresh ricotta and boozy soaked fruit. Enjoy!
Olive Oil Granola with Apricots and Pistachios
3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, shells removed
1 cup raw pumpkin seeds, hulled
1 cup coconut chips (I used shredded coconut and it was fine)
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
3/4 cup chopped dried apricots
1. 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.
2. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.