I had been hearing great things about the olive oil granola originally posted by the New York Times, and also spotted on many other food blogs. People rave about homemade granola, and then there’s raving about granola! Olive oil granola has a fan club!
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 this could be considered a Middle Eastern-inspired granola, with its added fixins? 😉 I love dried cranberries, coconut and almonds, which is why they were included in my previous granola recipes, but I rocked the boat to include Turkish dried apricots, Iranian green raisins and pistachios instead. It was delicious!
So what is so great about this olive oil granola? It achieves the perfect balance of salty and sweet. I usually don’t add so much salt to my granola, but the salty tang complemented the sweet aspects of the granola perfectly. I also loved the flavour and textural contrasts with the plump apricots and green raisins, with the soft yet crunchy pistachios, combined with the sweet maple syrup and coconut and it was all tempered with a salty kick.
Perfect with yogurt, but also great on its own as a bit-sized snack. Your test will be when you decide to stop munching on the addictive granola!
Olive Oil Granola With Dried Apricots and Pistachios
3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup unsweetened coconut
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar/coconut sugar (Next time, I will decrease this a bit)
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 cup dried apricots, chopped
1 cup Iranian green raisins
1. Preheat oven to 300F. In a large bowl, combine oats, pistachios, coconut, 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 and then pressing down, until golden brown and well toasted.
2. Transfer granola to a large bowl and add apricots and raisins, tossing to combine. Serve with yogurt and fruit, if desired.
Makes about 9 cups.