![Frosted Sugar Cookies](https://static01.nyt.com/images/2020/12/13/dining/ek-lofthouse/merlin_180932583_7cf08465-f282-4d4c-a1c7-4a770fd10a72-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Olive Oil Granola With Dried Apricots and Pistachios
Updated Oct. 16, 2023
![Olive Oil Granola With Dried Apricots and Pistachios](https://static01.nyt.com/images/2014/03/31/dining/granola-still/granola-still-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 3cups old-fashioned rolled oats
- 1½cups raw pistachios, hulled
- 1cup raw pumpkin seeds, hulled
- 1cup coconut chips
- ¾cup pure maple syrup
- ½cup extra virgin olive oil
- ½cup packed light brown sugar
- 1teaspoon kosher salt
- ½teaspoon ground cinnamon
- ½teaspoon ground cardamom
- ¾cup chopped dried apricots
- Fresh ricotta, for serving (optional)
- Fresh berries, for serving (optional)
Preparation
- Step 1
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.
- Step 2
Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.
Private Notes
Cooking Notes
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.
Can sub pecans/almonds Also can add ginger Sub Dried cherries
Been making this for years and it's always a hit with family and friends. I love to add craisins or dried cherries too
Doesn’t start looking golden brown until the very end Will not seem crispy at all when you take it out — it crisps up as it cools down
Very tasty though I adapted after reading the notes. No sugar. Did half the maple syrup & might lessen next time. I did full amount of salt & next time, I'll halve that too. I think possibly half the oil would do, or certainly 3/4. Will experiment. Didn't have pistachios so did a blend of flaked almonds, walnuts & Brazil nuts. Also added sesame seeds & dried ginger. I'd double the cinnamon next time too. And will add vanilla extract & orange zest too. Most nb part was doubling ;-).
I will never buy granola again. This is delicious!
Wow! I've been on the hunt for a great granola recipe--and I've finally found it! Made this exactly as instructed and it was fantastic. Not too sweet, plenty of nuts and amazingly addictive. I can't stop eating it ... help ...
I find 4 cups oats 1/2 cup honey (or maple syrup) (no sugar) the right combo for me as I prefer it less sweet as well. Agreed that it’s only necessary to stir once - press it down after you stir and at the end let it cool completely before breaking up - this gets more chunks if you like it that way.
Last time for a double recipe I used 1 cup of maple syrup and 3/4 olive oil. Baked for 1 hr stirring every 15 minutes. next time a bit more spices
the last time for a double recipe used 1 cup maple syrup and 3/4 cups olive oil. cooked for 1 hr stirring every 15 minutes. Next time a bit more spice
This is magnificent! I've taken some readers' comments (thank you!), so I use 1/2 cup of maple syrup and no sugar. Although I have a sweet tooth, this is plenty. A half tsp of salt is enough. I add more nuts than called for (pistachio or pecan are my favorites, or a mix). The dried apricots are good but can be swapped out for many other dried fruits (or fresh fruit added when you have a bowl). I like to serve this with some yogurt and milk. 300F, no stirring, 40 minutes.
Took others' suggestions: cut out brown sugar, reduced maple syrup to 1/2 C. Excluded apricots because not a fan. Kept salt and all other ingredients as written. Parchment paper. Came out excellent at 45 mins (stirred once), plenty sweet, a little savory, golden crisp but not burnt. Crisps as it cools on the pan. Beautiful flavor and aroma from the toasted coconut, cardamom, cinnamon, maple, evoo, and nuts. So easy and so delicious compared to store-bought. Adding to the rotation.
Agree with recommendation to omit sugar-plenty sweet with the maple syrup. I used sliced almonds and walnuts -delicious on plain yogurt! Tart dried fruit is nice contrast to sweet, crunchy oats and nuts. Next time I’ll increase the spices and add dried tart cherries instead of apricots. This is a keeper!
Wonderful recipe, and I have been making granola since the 1970s. I make as directed except I add much more oats, say 6-8 cups.
I see a lot of comments recommending to leave out the brown sugar. I made with just half cup of maple syrup first go. Was very good but felt something was lacking. Second time added a quarter cup of the brown sugar, I only had dark, to the half cup of maple syrup. I feel the texture was improved and the slightest bit of molasses flavor just seemed to make it, in the same way a touch of vanilla can do in baked goods. It is a bit sweeter of course, but not excessively.
Reduced to 1/3 c maple syrup
Advertisement