Apricot Pistachio Granola
This Apricot Pistachio Granola contains my new favourite ingredient, crystallised ginger, along with a good dose of chopped pistachios and enough maple syrup to say "It's the weekend"! The oil that helps everything combine into crunchy clusters is olive oil and the pop of orange colour from the apricots is enough to put a smile on the grumpiest of faces.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 8-10 1x
- Category: Breakfast
- Method: Oven Baked
- Cuisine: Healthy
Ingredients
Scale
- 300g (11 oz) rolled oats
- 130g (4½ oz) raw pistachios, coarsely chopped - ready shelled if possible
- 130g (4½ oz) raw pumpkin seeds
- 60g (2½ oz) raw sesame seeds
- 60g (2½ oz) raw sunflower seeds
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon vanilla extract
- 120ml (½ cup) extra-virgin olive oil
- 120ml (½ cup) maple syrup
- 75g (3oz) finely chopped dried apricots (about 10 apricots)
- 25g (1oz) diced crystallised ginger
Instructions
- Preheat the oven to 170ºC/150ºC Fan/325ºF (gas mark 3). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, salt, cinnamon and cardamom.
- Add the vanilla, olive oil and maple syrup and stir to combine. Turn the mixture out onto the prepared baking sheet and spread in an even layer.
- Bake until fragrant and golden brown - 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet - it will firm up considerably as it cools.
- Stir in the apricots and crystallised ginger once the granola has cooled.
- Store in an airtight container for 3 to 4 weeks.
Keywords: breakfast, oven baked
Find it online: https://marmaladeandme.com/apricot-pistachio-granola/
