Olive Oil Granola With Dried Apricots and Pistachios

I've been making this for years and I have not added the sugar ever. I also use only 1/2 cup maple syrup or honey and it is quite sweet enough for me and everyone I've served it to. No one has ever added sugar, although they do add yogurt when eating. I eat it with milk. I also find that 300 degrees for 40 minutes is plenty. I stir only once after getting tired of the every 10 minutes. Still comes out to be just right.

I have made this several times and varied it somewhat. I always use the oats; vary the nuts depending on what is on hand; always leave out the brown sugar -- the maple syrup and olive oil are a heavenly combo and the syrup makes it sweet enough. There is a wonderful umami with the olive oil. This granola has spoiled me for all others!

Like many here, I did not add any sugar, and the granola ended up a bit too sweet (I live in France, and we use much less sugar over here). I'd recommend using not more than half a cup maple syrup if you do not have a sweet tooth or live in Europe...

Cut the maple syrup in half.
Leave out the brown sugar altogether.
Cut salt in half.
Double the cinnamon.

45 minutes is too long.

Pro-tip: store your granola in the freezer. It stays crispy that way, instead of going soft the way it does in an airtight container at room temp. I've also read that using less oil (drop to 1/4 cup) allows the granola to cluster a bit more, which is nice. I find I only need 1/2 cup maple syrup and no brown sugar for my sweetness-preference. Also: I tried a pecan, currant, and toasted coconut version and it is shut-your-mouth good.

By all means double up as everyone loves this beautiful granola.
Add an extra 15 min to cook time, stirring from sides in until color is golden brown.
Save the bowl and some time - mix all ingredients right in the pan.
Hold the brown sugar for a still sweet taste, you won't miss it.
Makes a great hostess gift, allow to cool completely before packing.
Freezes well.

9 cups yield 72 servings.
That means 1/8 c. per serving each with 4 g of sugar. Most people have at least 1/4 to 1/2 c. depending on whether it is eaten as straight cereal or with yogurt or something else.
This gives 8g (1/2 t) to 16g (1 t) of sugar (+ the natural sugar in milk + the sugar in whatever fruit you may add to it).

Stir in nuts halfway through. They got too toasty for my taste when added at the beginning.

Heat maple syrup, olive oil, brown sugar and salt, in a medium saucepan over low heat until the sugar dissolves, prior to mixing with the dry ingredients. The sweetness will blend throughout the dry mix more evenly this way.

This is the only granola I make. I vary the nuts - I sometimes use hazelnuts or macadamias; and I vary the fruit by using dried blueberries or cranberries. I use Sciabica Orange Olive Oil and it lends a brightness to the granola but the cardamom fragrance absolutely makes it.

After 45 minutes in the oven and stirring every 10 minutes, the granola is still not crispy...it is thicker, but still
moist...Will it dry and crisp up when I take it out of the oven? Or should I keep it in the oven until crisp?

I have made this for years -- my recipe explicitly calls for Grade B maple syrup and I have found it makes a difference. My version also calls for 1 c sunflower seeds and instead of the pistachios, I use pecans. Otherwise, it is the same and just great! I give it for holiday gifts, too.

We like clumpy granola for snacking, so I don't stir it; I also add a lightly beaten egg white and I sub fresh-ground allspice for the cardamom. Most store-bought granolas are stale; this freshly made one is a treat.

Really great base recipe - olive oil really does make a difference in overall crunch and depth of flavour.

Loved the one-bowl approach - perfect, quick and easy. Didn't have apricots, flaked coconut, pistachios or ground cardamom - but used what I had on hand - cranberries, hazelnuts, pecans, almonds, pepitas, etc. added vanilla and touch of almond extract (and generous salt).

Extremely well received by a discerning audience of granola fans.

We've made this a couple times and it is LOVED by all. In the same vein as the others—too sweet as written. I usually make a double batch, & I double everything except for the syrup or sugar, instead using a total of 1c of maple syrup to sweeten the double batch. Really, any combination of nuts/oats/fats/sugar/salty seems to work well, so go crazy with whatever you have on hand! The cinnamon/cardamom spice is also a nice touch.