Get the Recipe: Apricot Pistachio Granola
This apricot pistachio granola is made in one bowl with toasted pistachios, chewy apricots, and warm cardamom. It's absolutely irresistible!
Ingredients
- 3 cups old-fashioned oats
- 1 ½ cups raw pistachios, (hulled)
- 1 cup walnut pieces
- 1 cup unsweetened coconut chips
- ¾ cup pure maple syrup, not pancake syrup
- ½ cup extra virgin olive oil
- ⅓ cup light brown sugar
- ¼ cup sunflower seeds, optional
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¾ cup chopped dried apricots
Instructions
- Preheat oven to 275℉. Line two baking sheets with parchment paper.
- In a large bowl, combine all the ingredients except the apricots. Use a wooden spoon or rubber spatula to thoroughly combine.
- Divide the mixture between the two baking sheets. Spread into an even layer.
- Bake granola for 40 minutes, stopping to stir the granola every 10 minutes. If the baking sheets are on two separate racks, switch them halfway through baking. Granola is done when it’s golden brown and fragrant.
- Cool granola completely. Stir in the chopped apricots.
Notes
Oil: Melted coconut oil or neutral flavored vegetable oil is a good substitution.
Store in an airtight container for up to 2 weeks.
Serving: 0.333cup, Calories: 210kcal, Carbohydrates: 21g, Protein: 4g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Sodium: 90mg, Potassium: 215mg, Fiber: 3g, Sugar: 11g, Vitamin A: 160IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg