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 482kcal
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
- 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 a small orange
Instructions
- Position a rack in the center of your oven and preheat to 150°C (300°F). In a large mixing bowl, combine all the "Grain & Nut Base" ingredients except for the dried cherries and apricots. Stir until everything is evenly distributed.
- In a separate smaller bowl, whisk together all the "Liquid Binding Syrup" ingredients the olive oil, maple syrup, honey, vanilla, and orange zest—until well emulsified. Pour this wet mixture over the dry oat base and toss thoroughly with a spatula to ensure every piece is lightly coated.
- Spread the granola mixture onto a large, rimmed baking sheet in a single, even layer. Gently press down with the back of the spatula to encourage clumping. Bake for 45 minutes, carefully stirring the granola every 15 minutes to promote even toasting and prevent burning.
- Remove the baking sheet from the oven and let the granola cool completely on the pan. Once cool, transfer the granola to a large bowl, add the chopped dried cherries and apricots, and toss to combine before storing in an airtight container.
Notes
Nutrition Information
Per serving- Calories: 482 kcal
- Total Fat: 23.3 g
- Saturated Fat: 4.7 g
- Sodium: 150 mg
- Total Carbohydrates: 58.7 g
- Dietary Fiber: 8.2 g
- Total Sugars: 24.4 g
- Protein: 13.5 g