I’ve never been a huge granola fan. It’s a bit like a cardboard snack to me but I’ve been making my own from this recipe in the Times (by the lovely Melissa Clark) and it’s great. Store bought granola never has all the things I like so making your own makes sense. Plus, this one is made with olive oil and who knew it was so easy to make- not that I ever really thought about it :)
Olive Oil Granola with Dried Apricots and Pistachios
3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw pumpkin seeds hulled
1 cup coconut chips
1/2 cup extra virgin olive oil
3/4 cup pure maple syrup
1/2 cup packed lt brown sugar
1 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp cardamom
3/4 cup chopped dried apricots
Preheat oven to 300 degrees. In a large bowl combine oats, pistachios, pumpkin seeds, coconuts chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a 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. I put dried cranberries in mine as well so it has a bit of a bite. I also love the big bits of dried coconut so I sometimes put a bit more of that in too. It’s a good thing to let your kids help with because there’s minimal cooking involved, mostly measuring and stirring which is sort of stress free kitchen labor. And frankly, if your measurements are off, who gives a hoot!
Serve with fresh ricotta or a nice greek yogurt or just put some in a snack bowl if your kids are peckish……….
On a recession note, the ingredients do add up, especially the raw pistachios. You can find them atTrader Joe’s (a great source for inexpensive nuts and dried fruits) but they’re salted and roasted. I’ve used them before and really didn’t notice the difference and the price is maybe half that of other commercial grocery stores.