Let’s end the week with another sugar-free recipe. My first taste of granola was actually under the guise of Muesli, on my first trip to Switzerland as a child. Can’t say it was love at first sight. Now I chomp down granola dry, as a snack, if I need a pick me up during the day. Granola is so easy to make that I have forever foregone store-bought varieties. No matter how good they are, they can never match a home-made one. I tried infinite variations and the following recipe fell in my hands a few years ago – I think I found it in the New York Times and, if memory serves me, it belonged to a restaurant whose name now escapes me. What intrigued me was the use of extra virgin olive oil, rather than blander cooking oils.
When it first came out of the oven and I tasted it, I knew I had found my granola partner. I make it regularly, store it in a jar and reach for it whenever a sweet craving strikes.
3 C Rolled oats
1 1/2 C Pistachios, hulled
1 C Pumpkin Seeds, hulled
1 C Unsweetened Coconut Chips
3/4 C Pure Maple Syrup
1/2 C Extra Virgin Olive Oil
1 ts Kosher Salt
1/2 C Honey (or brown sugar)
1/2 ts Cinnamon
1/2 ts Cardamom
3/4 C Dried Apricots, chopped or other dried fruit of your choice
- In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, honey (or brown sugar), salt, cinnamon and cardamom. Spread mixture on a baking sheet in an even layer and bake at 300F for about 45 minutes, stirring every 15 minutes, until golden all over and well toasted.
- Transfer granola to a bowl and add dried apricots.