Pistachio & Apricot Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: One large jar
Inject some green into your morning routine with this pistachio and apricot granola, made with vibrant pistachios and paste, unsulphered apricots and olive oil. Using honey as a sweetener makes this recipe refined sugar free, while pumpkin and sesame seeds add flavour and crunch.
  • 225g rolled oats
  • 90g pistachios
  • 30g sesame seeds
  • 30g pumpkin seeds
  • ½ tsp vanilla extract
  • ½ tsp ground cardamom
  • pinch salt
  • 2 tbsp pistachio paste
  • 1 tbsp olive oil
  • 4 tbsp runny honey
  • 125g dried apricots, roughly chopped
  1. Preheat the oven to 170 degrees C/150 C fan and line a large rimmed baking tray with parchment paper.
  2. In a medium bowl, stir together the oats, pistachios, sesame and pumpkin seeds, spices and salt until well combined.
  3. In a small saucepan, combine the pistachio paste, olive oil and honey over a gentle heat, stirring until smooth and combined (2 – 3 minutes).
  4. Pour the liquid over the dry ingredients and stir until every flake and seed is coated and shiny. Spread the mixture in an even layer over your prepared tray and bake for 25 – 30 minutes, stirring every 10 minutes or so, until golden. Remove from the oven and stir in the apricots: the granola will crisp up as it cools.
  5. Transfer to an airtight container or jar. The granola will keep for 3 – 4 weeks.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/05/09/pistachio-apricot-granola/