Apricot Pistachio Granola Recipes

APRICOT PISTACHIO GRANOLA RECIPE

Steps:

• Preheat oven to 325°F. Line two baking sheets with parchment paper.
• In a large bowl, mix the dry ingredients.
• In a small bowl, mix together coconut oil and honey.
• Pour the wet ingredients over the dry ingredients and toss to fully coat the oats.
• Evenly spread granola mixture onto both baking sheets and bake for 35-40 minutes until the oats begin to crisp up and turn a slightly golden brown. Gently stir the granola every 10 minutes to bake the mixture evenly.
• Remove from the oven and cool on the baking tray. Store in airtight container at room temperature and stay fresh for about 3 weeks.

PISTACHIO-APRICOT GRANOLA

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.

OLIVE OIL GRANOLA WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
• Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.