Over the past year, granola has become quite the staple in my every day diet. You can find me snacking on a handful of granola either mid morning, mid afternoon or in the evening (or any combination thereof). Granola is such a healthy and delicious way to curb your hunger in between main meals (especially when paired with plain Greek yogurt).
Recently, I have been making my own granola at home to save a bit on my grocery bill. This recipe for Olive Oil Granola is utterly amazing, simple and so versatile! Not a fan of cardamom? Try nutmeg instead. Don’t like pumpkin seeds? Substitute in slivered almonds or chopped walnuts. The possibilities are limitless. Continue reading for the recipe.
Olive Oil Granola
Slightly adapted from The New York Times.
3 cups old-fashioned rolled oats (make sure you don’t use quick cooking oats)
1 ½ cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1 cup unsweetened coconut flake
¾ cup pure maple syrup (good quality maple syrup really makes a difference here)
½ cup 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
Plain Greek yogurt, for serving (optional)
Vanilla ice cream, for serving (optional)
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.
Makes approximately 9 cups.