Equipment
Ingredients
Granola Base
- 700 g oats
- 350 g pistachios, hulled
- 240 g raw pumpkin seeds, hulled
- 240 g coconut chips
- 247 g maple syrup
- 120 ml olive oil
- 120 g light brown sugar, packed
- 5 g salt
- 2½ g cinnamon
- 2½ g cardamom
Add-ins and Serving
- 180 g dried apricots, chopped
- ricotta
- berries
Nutrition (per serving)
Method
Preheat the oven to 150°C (300°F).
Combine the oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon, and cardamom in a large mixing bowl.
Stir the mixture thoroughly until all dry ingredients are evenly coated with the oil and syrup.
Spread the granola mixture onto a rimmed baking sheet in a flat, even layer.
Bake for 45 minutes at 150°C (300°F), stirring the mixture every 10 minutes to ensure uniform toasting.
Remove the baking sheet from the oven and stir in the chopped dried apricots while the granola is still warm.
Allow the granola to cool completely on the pan to develop a crunchy texture before serving or storing.
Chef's Notes
- The granola will seem slightly soft when first removed from the oven but will harden significantly as it cools.
- For larger clusters, press the mixture firmly into the pan before baking and stir less frequently.
Storage
Refrigerator: 1 month — Store in an airtight container at room temperature or in the refrigerator.
Freezer: 3 months — Ensure container is completely airtight to prevent moisture absorption.
