Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, olive oil granola with dried apricots and pistachios. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown. 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 popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Olive Oil Granola With Dried Apricots and Pistachios is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Prepare 3 cup old-fashioned rolled oats
- Prepare 1 1/2 cup raw pistachios, hulled
- Take 1 cup raw pumpkin seeds, hulled
- Get 1 cup Coconut chips
- Make ready 3/4 cup pure maple syrup
- Take 1/2 cup extra virgin olive oil
- Prepare 1/2 cup packed light brown sugar
- Prepare 1 tsp kosher salt
- Take 1/2 tsp ground cinnamon
- Prepare 1/2 tsp ground cardamom
- Get 3/4 cup chopped dried apricots
Chicken tagine with Apricots and pistachios. 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. Pingback: Olive Oil Granola With Dried Apricots and Pistachios « the taste space - steam, bake, boil, shake!
Instructions 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.
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. The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil. Set aside a few of the olives, chopped apricots and pistachios, and mix the rest with the mince. 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.
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