"Going to Greece Granola," aka Honey-Olive Oil Granola with Dried Apricots and Pistachios
Generously adapted from Melisssa Clark's In the Kitchen with a Good Appetite
Yields roughly 9 cups
Recipe notes: I've found that granola recipes are generous when it comes to adaptation. You can easily add things you like--nuts, seeds, etc.--and take out those ingredients that are less pleasing to your palate. In the case of this granola, the original recipe called for 3/4 cup pure maple syrup; I decided to substitute 1/2 cup honey + 1/4 cup water, heated together and diluted in a saucepan. Because honey is naturally sweeter than maple syrup, I added 3 tablespoons of light brown sugar, as compared to the original 1/3 cup. I would also say, however, that all of these quantities could be cut again; this granola would most likely be delicious with less olive oil and even less honey and brown sugar; the texture would certainly change, but since this recipe is a tad gooey, you can move only in the direction of more perfectly crisped oats.
3 cups extra-thick rolled oats
1 cup hulled pistachios
3/4 cup pumpkin seeds
1 cup unsweetened coconut flakes
3 tablespoons packed light-brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup extra-virgin olive oil
1/2 cup honey
1/4 cup water
1 cup dried apricots, chopped into quarters
-Preheat the oven to 300 F and line a baking sheet with parchment paper.
-In a large bowl, whisk together the oats, nuts, pumpkin seeds, coconut flakes, sugar, salt and spices.
-Stir in the olive oil and mix well.
-In a small saucepan, heat the honey and water until smooth. Remove from heat and stir into the oat mixture.
-Spread the mixture evenly onto the baking sheet.
-Place in the oven and bake for 35-45 minutes, or until a deep golden color. Be sure to stir the granola every 10 minutes, also rotating the pan, so that it bakes evenly.
-Remove from oven--make sure that no clumps have formed and, if they have, break them up with a knife--and let cool.
-Once the granola is at room temperature, mix in the dried apricots and place in jars.