Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, olive oil granola with dried apricots and pistachios. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Enjoy Planters Nuts For Your Next Snack. 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, the cardamom for a little nutmeg. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom.
Olive Oil Granola With Dried Apricots and Pistachios is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Olive Oil Granola With Dried Apricots and Pistachios is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook olive oil granola with dried apricots and pistachios using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Olive Oil Granola With Dried Apricots and Pistachios:
- Make ready 3 cup old-fashioned rolled oats
- Get 1 1/2 cup raw pistachios, hulled
- Prepare 1 cup raw pumpkin seeds, hulled
- Make ready 1 cup Coconut chips
- Get 3/4 cup pure maple syrup
- Make ready 1/2 cup extra virgin olive oil
- Get 1/2 cup packed light brown sugar
- Make ready 1 tsp kosher salt
- Get 1/2 tsp ground cinnamon
- Make ready 1/2 tsp ground cardamom
- Prepare 3/4 cup chopped dried apricots
In a large bowl, combine oats, nuts, dried fruit (or wait until after baking, if you don't want the dried fruit to be chewy), brown sugar, salt, cinnamon, and nutmeg. A few weeks ago Melissa Clark had a recipe in her New York Times column that we knew we had to try: Homemade granola with pistachios, sunflower seeds, apricots — and a dose of silky, fragrant, slightly bitter olive oil. Zounds! we said, and clipped the recipe. Well, we're back to report on it, and watch out!
Instructions to make Olive Oil Granola With Dried Apricots and Pistachios:
- Preheat oven to 300°F
- 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.
Zounds! we said, and clipped the recipe. Well, we're back to report on it, and watch out! This stuff should come with a warning label. Like any homemade granola, this recipe. Did you see Melissa Clark's most recent recipe in The New York Times: Olive Oil Granola With Dried Apricots and Pistachios?
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