Olive oil granola with dried apricots and pistachios from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 37) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute ground ginger for ground cardamom.

  • clcorbi on May 13, 2018

    This is a favorite household recipe; I've made it at least 10 times. I always use high-quality olive oil but whatever maple syrup I have on hand--I find the fake stuff works just as well as the real here, so to me it's not worth it to splurge (I save that stuff for pancakes!). I never use the recommended nuts, instead using a mixture of whatever I have on hand or whatever sounds good--that almost always includes pecans and sunflower seeds. I omit the dried fruit, and use half ground ginger and half cardamom. I also up the amount of salt ever so slightly, and use chunky sea salt. This granola is so decadent that I can't have it on hand all the time, but it makes a perfect breakfast mixed into some greek yogurt.

  • Emily Hope on March 01, 2012

    This really is a delicious granola recipe, hard to stop eating when it's warm from the oven! I altered quite a bit--using 1 cup pecans, 1 cup walnuts, 1/2 cup almonds, and 1/2 cup sesame seeds for the nuts, leaving out the ground spices, adding the microplaned zest of 2 oranges, used half butter and half olive oil for the fat, and cutting the sweetener quite a bit, to 1/2 cup maple syrup and 2 tablespoons brown sugar. I also didn't add any dried fruit, though I'd like to try with dried cherries. Yum. Good for gifting.

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