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Thursday, September 22, 2016

Olive Oil Granola With Dried Apricots and Pistachios







ratings 94 *****

Melissa Clark  
  Time 45 minutes 
 Yield About 9 cups 

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, the cardamom for a little nutmeg. But double the batch. You won’t want to run out.

Featured in: Granola With A Perk Of Olive Oil.

Ingredients
3 cups old-fashioned rolled oats
1 ½ cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
¾ cup pure maple syrup
½ cup extra virgin olive oil
½ cup packed light brown sugar
1 teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¾ cup chopped dried apricots
 Fresh ricotta, for serving (optional)
 Fresh berries, for serving (optional)

Preparation
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.

Nutritional analysis per serving (72 servings)
71 calories; 4 grams fat; 2 grams monounsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 34 milligrams sodium

http://cooking.nytimes.com/recipes/1012630-olive-oil-granola-with-dried-apricots-and-pistachios


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