Olive Oil Granola
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9 cups
Olive Oil Granola
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Slightly adapted from The New York Times.
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Ingredients
- 3 cups old-fashioned rolled oats
- 1 ½ cups pistachio raw, hulled
- 1 cup pumpkin seeds raw, hulled
- 1 cup coconut unsweetened flake
- ¾ cup maple syrup pure, good quality recommended
- ½ cup extra virgin olive oil
- ½ cup light brown sugar packed
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¾ cup dried apricots chopped
- Greek yogurt plain, for serving, optional
- vanilla ice cream for serving, optional
Instructions
- Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, unsweetened coconut flake, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Mix well to make sure everything is coated in maple syrup and olive oil. Line a rimmed baking sheet with a Silpat or parchment paper. Spread mixture onto the lined 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. This granola works very well with plain Greek yogurt or a scoop of vanilla ice cream.
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