Crisp, generously nutty granola made with old-fashioned rolled oats, pistachios, pumpkin seeds, coconut, and dried apricots. Fruity olive oil, maple syrup, orange zest, cinnamon, and cardamom give it a lightly sweet, warmly spiced flavor, while the pressed baking method produces satisfying clusters.

Yield: Approximately 7 cups

Ingredients

• 3 cups old-fashioned rolled oats
• 1 1/4 cups shelled raw pistachios
• 3/4 cup raw hulled pumpkin seeds
• 1 cup unsweetened coconut chips
• 1/2 cup pure maple syrup
• 1/3 cup extra-virgin olive oil
• 1/4 cup packed light brown sugar
• 1 teaspoon finely grated orange zest
• 1 teaspoon pure vanilla extract
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 cup chopped dried apricots

Preparation

1. Prepare the Oven and Pan: Preheat the oven to 300 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
2. Combine the Dry Ingredients: In a large bowl, combine the rolled oats, pistachios, and pumpkin seeds.
3. Prepare the Maple Mixture: In a separate bowl, whisk together the maple syrup, olive oil, brown sugar, orange zest, vanilla extract, salt, cinnamon, and cardamom until thoroughly combined.
4. Coat the Granola: Pour the maple mixture over the oat mixture. Stir until the oats, pistachios, and pumpkin seeds are evenly coated.
5. Arrange for Baking: Spread the mixture evenly on the prepared baking sheet. Use the back of a spatula to press it firmly into a compact layer.
6. Begin Baking: Bake for 20 minutes. Remove the pan from the oven and turn the granola over in broad sections, disturbing it as little as possible.
7. Add the Coconut: Sprinkle the coconut chips evenly over the granola. Gently press everything back into an even layer.
8. Finish Baking: Return the pan to the oven and bake for another 20 to 25 minutes, rotating the pan halfway through, until the granola is deeply golden and fragrant. It may still feel slightly soft while hot but will become crisp as it cools.
9. Cool the Granola: Place the baking sheet on a wire rack and allow the granola to cool completely without stirring.
10. Add the Apricots: Break the cooled granola into clusters of the desired size. Add the chopped dried apricots and gently toss to distribute them.

Cook’s Notes

• Use a good-quality olive oil with a fruity, mild-to-medium flavor. A strongly peppery olive oil may overpower the apricots.
• Adding the coconut partway through baking prevents it from becoming overly toasted before the oats are crisp.
• For larger clusters, press the mixture firmly before baking and leave it undisturbed while it cools.
• If the apricots are especially dry, soak them in hot water for 5 minutes. Drain them thoroughly and pat them completely dry before adding them to the granola.
• For a less-sweet granola, reduce the brown sugar to 2 tablespoons.
• Store the granola in an airtight container at room temperature for up to 2 weeks.

Serving Suggestions

• Serve with plain Greek yogurt and fresh berries.
• Spoon over ricotta with sliced peaches and a drizzle of honey.
• Serve with milk or oat milk for breakfast.
• Sprinkle over baked apples or pears for a simple dessert.

Beverage Suggestions

• Freshly brewed coffee
• Earl Grey tea
• Chai
• Fresh orange juice