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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 495 kcal
- Protein
- 14 g
- Carbohydrates
- 54 g
- Fat
- 25 g
- Fiber
- 7 g
- Sugar
- 18 g
- Sodium
- 128 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 10 mg
- Potassium
- 503 mg
- Calcium
- 84 mg
- Iron
- 3.7 mg
- Magnesium
- 102 mg
- Phosphorus
- 332 mg
- Zinc
- 2.5 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.49 mg
- Riboflavin
- 0.28 mg
- Niacin
- 0.9 mg
- Folate
- 34 mcg
- Water
- 29 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Granola is soft rather than crunchy
Cause: Underbaked or high humidity during cooling.
Fix: Return to the oven at 150°C (300°F) for 5-10 additional minutes.
Prevention: Ensure the granola reaches a deep golden color and cool in a dry environment.
Burnt coconut chips or nuts
Cause: Uneven heat or failure to stir at regular intervals.
Fix: Manually remove burnt pieces; cannot be fully reversed.
Prevention: Stir every 10 minutes and rotate the baking sheet if your oven has hot spots.
Cultural Context
While granola as a breakfast cereal gained popularity in the late 19th century with Dr. John Harvey Kellogg's sanitarium, the use of olive oil as a primary fat source in baked goods and savory dishes has ancient roots in Mediterranean cultures. This recipe offers a modern twist, infusing a traditionally sweet breakfast item with the distinct, peppery notes of high-quality olive oil, bridging the gap between healthful ancient traditions and contemporary breakfast trends.
