Olive Oil Granola With Dried Apricots and Pistachios

By Melissa Clark

Updated Oct. 16, 2023

Olive Oil Granola With Dried Apricots and Pistachios
Andrew Scrivani for The New York Times
Total Time
45 minutes
Cook Time
45 minutes
Rating
5(1,931)
Comments
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The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg. But double the batch. You won’t want to run out.

Featured in: Granola With a Perk of Olive Oil

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Ingredients

Yield:About 9 cups
  • 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)
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

299 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 7 grams protein; 118 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

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Ratings

5 out of 5
1,931 user ratings
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Comments

Harriet Husbands

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.

Daria

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...

Patricia

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!

Msak

This is a great basic recipe for granola to get the ratios correct. Due to some allergies in the home, we add only sliced almonds, coconut flakes, and chia seeds. I reduced the maple syrup to 1/3 cup, but I added in the brown sugar bc I think it creates more dimension in the sweetness. I also add vanilla and bake just a bit longer than advised. After it cools, I add in chopped dates or whatever dried fruit I have on hand. I also add in mini chocolate chips later.

Julie

A couple of notes: -- I tossed the chopped apricots with almond flour so they wouldn't clump. -- I omitted the brown sugar and used 1/2 cup maple syrup and 1/4 cup date syrup, which is stickier and helped the granola cluster.

Donna from Oakland, CA

I made this today. Subbed 1/3C honey for brown sugar. I haven't added the apricots yet but I don't find it too sweet, even with the maple syrup and honey. And I'm not overly fond of honey.

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