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
- 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 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