Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, olive oil granola with dried apricots and pistachios. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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. A rich olive oil granola, studded with pistachios and apricots and spiced with cinnamon and cardamom, with just a hint of sweetness.

Olive Oil Granola With Dried Apricots and Pistachios is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Olive Oil Granola With Dried Apricots and Pistachios is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have olive oil granola with dried apricots and pistachios using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Olive Oil Granola With Dried Apricots and Pistachios:

1. Make ready 3 cup old-fashioned rolled oats
2. Prepare 1 1/2 cup raw pistachios, hulled
3. Take 1 cup raw pumpkin seeds, hulled
4. Get 1 cup Coconut chips
5. Take 3/4 cup pure maple syrup
6. Take 1/2 cup extra virgin olive oil
7. Get 1/2 cup packed light brown sugar
8. Get 1 tsp kosher salt
9. Make ready 1/2 tsp ground cinnamon
10. Prepare 1/2 tsp ground cardamom
11. Get 3/4 cup chopped dried apricots

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. Chicken tagine with Apricots and pistachios.

Instructions to make Olive Oil Granola With Dried Apricots and Pistachios:

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.

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. The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil. 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. This Passover matzo granola recipe bakes matzo pieces and pistachios in a buttery maple glaze before tossing them with dried apricots and raisins.

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