Apri­cot Pis­ta­chio Gra­nola

Natural Solutions - - Food Matters | -

3 cups rolled oats 1 cup raw pis­ta­chios, coarsely chopped 1 cup raw pepi­tas ½ cup raw se­same seeds ½ cup raw sun­flower seeds 1 tea­spoon kosher salt ¼ tea­spoon ground cin­na­mon ½ tea­spoon ground car­damom ½ tea­spoon pure vanilla ex­tract ½ cup ex­tra-vir­gin olive oil ½ cup maple syrup ½ cup finely chopped dried apri­cots ¼ cup diced crys­tal­lized gin­ger

Pre­heat oven to 325 de­grees. Line a large rimmed bak­ing sheet with parch­ment pa­per or a sil­i­cone mat. In a large bowl, stir to­gether the oats, pis­ta­chios, pepi­tas, se­same seeds, sun­flower seeds, salt, cin­na­mon, and car­damom. Add the vanilla, olive oil, and maple syrup and stir to com­bine. You can use your hands at this point so that all of the wet and dry in­gre­di­ents are evenly mixed to­gether. Turn the mix­ture out onto the pre­pared bak­ing sheet and spread in an even layer. Bake un­til fra­grant and golden brown, 35 to 40 min­utes. Stir ev­ery 15 to 20 min­utes to en­sure the gra­nola bakes evenly. Re­move from the oven and let cool com­pletely on the bak­ing sheet. If the gra­nola doesn’t seem as toasty and crunchy as you’d like, it will firm up con­sid­er­ably as it cools. Stir in the apri­cots and crys­tal­lized gin­ger once the gra­nola has cooled. Store in an air­tight con­tainer for 3 to 4 weeks or re­frig­er­ate for up to 6 weeks. Source: Reprinted with per­mis­sion from Whole-Grain Morn­ings: New Break­fast Recipes to Span the Sea­sons by Megan Gor­don (Ten Speed Press, © 2013). Photo Credit: Clare Bar­boza Fresh: Sea­sonal berries Pome­gran­ate seeds Sliced ba­nanas, figs, or dates Crunchy: Ca­cao nibs Chopped pecans Raw seeds (such as se­same, poppy, or flax) Toasted nuts Toasted co­conut flakes Smooth: Yo­gurt Nut milks (such as al­mond or co­conut) Sweet: Brown sugar Maple syrup Honey Gin­ger Sa­vory: Bal­samic vine­gar Fresh herbs Sun-dried toma­toes Eggs Flaky salt Source: Reprinted with per­mis­sion from Whole­Grain Morn­ings: New Break­fast Recipes to Span the Sea­sons by Megan Gor­don (Ten Speed Press, © 2013)

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