Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, olive oil granola with dried apricots and pistachios. One of my favorites food recipes. This time, I’m gonna make it a 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Olive Oil Granola With Dried Apricots and Pistachios is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must 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 cook that.
The ingredients needed to make Olive Oil Granola With Dried Apricots and Pistachios:
- Make ready 3 cup old-fashioned rolled oats
- Prepare 1 1/2 cup raw pistachios, hulled
- Take 1 cup raw pumpkin seeds, hulled
- Make ready 1 cup Coconut chips
- Prepare 3/4 cup pure maple syrup
- Prepare 1/2 cup extra virgin olive oil
- Make ready 1/2 cup packed light brown sugar
- Make ready 1 tsp kosher salt
- Get 1/2 tsp ground cinnamon
- Get 1/2 tsp ground cardamom
- Make ready 3/4 cup chopped dried apricots
Chicken tagine with Apricots and pistachios. 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. Transfer granola to a large bowl and add dried cherries/raisins, tossing to combine. Serve atop greek yogurt, fresh ricotta, or anything you'd like.
Steps to make Olive Oil Granola With Dried Apricots and Pistachios:
- Preheat oven to 300°F
- 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.
- Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.
Pingback: Olive Oil Granola With Dried Apricots and Pistachios « the taste space - steam, bake, boil, shake! This Passover matzo granola recipe bakes matzo pieces and pistachios in a buttery maple glaze before tossing them with dried apricots and raisins. Serve this unexpected take on granola with yogurt or milk, or snack on it straight from the container. With its satisfying crunch and sweet flavor, it. The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil.
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