Olive Oil Granola With Dried Apricots and Pistachios
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 262.2
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 155.3 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 4.6 g
- Protein: 4.8 g
View full nutritional breakdown of Olive Oil Granola With Dried Apricots and Pistachios calories by ingredient
Introduction
By Melissa Clark; originally published in the New York Times. A delicious twist on traditional granola that can be tweaked to your taste and dietary requirements. By Melissa Clark; originally published in the New York Times. A delicious twist on traditional granola that can be tweaked to your taste and dietary requirements.Number of Servings: 18
Ingredients
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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).
Directions
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.
Number of Servings: 18
Recipe submitted by SparkPeople user METHYLENEBLUE.
2. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.
Yield: About 9 cups.
Number of Servings: 18
Recipe submitted by SparkPeople user METHYLENEBLUE.