olive oil granola with dried apricots and pistachios

(photo by Julia Bender)

Remember how I'm obsessed with granola? I see a new variation, and I can't help but try it. This was my latest discovery, and I sure do love it. I found this recipe from the New York Times, via thekitchn (have you noticed I like that blog? Cause I'm siting it in almost every post? Can I work for them, please?) It's so delicious. It's got a bit of a savory vibe, working with a little bit of sweet. It's like a sophisticated granola. The ingredients are a little on the expensive side, so in the future, I'd like to try swapping out different nuts and seeds to make a less expensive version. But try this at least once, you'll love it! I know I did. Lots.

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
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots
Fresh ricotta, for serving (optional)
Fresh berries, for serving (optional).

1. Preheat oven to 300 degrees. 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.

2. Transfer granola to a large bowl and add apricots, tossing to
combine. Serve with ricotta and fruit, if desired.

Yield: About 9 cups.