Easiest Way to Make Tasty 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. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown. 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 cook Olive Oil Granola With Dried Apricots and Pistachios using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Olive Oil Granola With Dried Apricots and Pistachios

1. It's 3 cup of old-fashioned rolled oats.
2. You need 1 1/2 cup of raw pistachios, hulled.
3. You need 1 cup of raw pumpkin seeds, hulled.
4. Prepare 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. It's 1/2 cup of packed light brown sugar.
8. It's 1 tsp of kosher salt.
9. It's 1/2 tsp of ground cinnamon.
10. It's 1/2 tsp of ground cardamom.
11. It's 3/4 cup of chopped dried apricots.

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. Chicken tagine with Apricots and pistachios. The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil. Making delicious granola with olive oil: Make sure to choose an excellent quality extra-virgin olive oil.

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..

Set aside a few of the olives, chopped apricots and pistachios, and mix the rest with the mince. The richness of roasted pistachios perfected by marrying it with flavours of far Asia, and with naturally dried apricot. Olive oil, maple, brown sugar and coarse salt form a rich, shaggy crust on wholesome innards like oats, pecans, and coconut shards. Remove granola from oven and season with more salt to taste. This Passover matzo granola recipe bakes matzo pieces and pistachios in a buttery maple glaze before tossing them with dried apricots and raisins.