Olive Oil Granola with Dried Apricots and Pistachios

INGREDIENTS

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups raw pistachios, hulled
  • 1 cup raw pumpkin seeds, hulled
  • 1 cup coconut chips
  • ¾ cup pure maple syrup
  • ½ cup Olive & Marlowe Ascolano or East End Blend (or flavored oil of your choice) extra virgin olive oil
  • ½ cup packed light brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¾ cup chopped dried apricots
  •  Fresh ricotta, for serving (optional)
  •  Fresh berries, for serving (optional)
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PREPARATION

  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.