Pistachio, Apricot, & Coconut Granola
Crunch into a perfect blend of sweet and salty with Pistachio, Apricot, and Coconut Granola—your new go-to snack for flavor and crunch in every bite!
Ingredients
Dry
- 9 cups good quality rolled oats not quick cook
- 3 cups shelled pistachios
- 1 cup pepitas pumpkin seeds
- 3 cups unsweetened coconut flakes
- 12 oz. pitted dried apricots sliced and diced
- 1 ½ Tbsp kosher salt
Glaze
- 1 cup extra virgin olive oil
- 1 cup maple syrup
- 1 ½ cups dark brown sugar packed
Instructions
- Preheat oven to 300°
- In a very large mixing bowl, combine oats, pistachios, pepitas, coconut and salt and stir to combine. Set aside.
- In a small saucepan over medium low heat, combine olive oil, maple syrup and stir until sugar has just dissolved.
- Pour liquid over dry ingredients and mix thoroughly.
- Spread granola even across two half sheet jelly roll pans lined with silicone baking mats.
- Bake for 40 minutes until granola is toasted, stirring occasionally during baking process.
- Remove pans from oven and let cool on a wire rack
- When granola is cool, use hands to crunch granola into pieces and mix in dried apricots, then store in airtight containers.