Mediterranean Granola with Pistachio and Apricot
A delightfully crunchy, oven-toasted granola featuring whole-grain oats and a hearty mix of nuts and seeds, finished with chewy bits of dried fruit and a hint of citrus.
Servings 8
Calories 425kcal
Ingredients
Grain & Nut Base
- 2 ¼ cups old-fashioned rolled oats
- 1 cup raw pistachios shelled and roughly chopped
- ⅓ cup raw sunflower seeds
- ¼ cup raw pepitas pumpkin seeds
- ½ cup 45 g unsweetened coconut flakes
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup dried cherries chopped
- ⅓ cup dried apricots roughly chopped
Liquid Binding Syrup
- 60 ml extra-virgin olive oil
- 50 ml pure maple syrup
- 50 ml honey
- 1 teaspoon vanilla extract
- Zest of ½ small orange
Instructions
- Heat oven to 150°C (300°F) with a rack in the center. Line a large rimmed baking sheet with parchment.
- In a large bowl, combine all “Grain & Nut Base” ingredients except the dried cherries and apricots; mix evenly.
- In a separate bowl, whisk the “Liquid Binding Syrup” until emulsified. Pour over the oat mixture and toss until fully coated.
- Spread in a single, even layer on the prepared sheet; press lightly with a spatula to encourage clumps.
- Bake 35–45 minutes, rotating once and stirring just once around 20–25 minutes, until golden and fragrant.
- Cool completely on the pan until crisp, about 30 minutes.
- Transfer to a bowl, add the cherries and apricots, and toss to combine. Store airtight.
Notes
Nutrition Facts per Serving (1/8 of recipe): Calories: 425 kcal | Total Fat: 24.1 g (Saturated Fat: 6.0 g) | Total Carbs: 47.0 g (Fiber: 6.3 g, Net Carbs: 40.7 g) | Protein: 9.3 g | Sodium: 153 mg
Disclaimer: Nutrition information is an estimate calculated using USDA data and is provided for informational purposes only. Actual values may vary based on ingredient brands, portion sizes, and cooking methods. This information is not medical advice. Consult a qualified healthcare professional for personalized guidance.