Nuts & Crunch Granola

3 cups rolled oats

1 1/2 cups raw pistachios, hulled

1 cup pepitos (roasted pumpkin seeds)

1 cup coconut chips

1/4 cup Maple or Cinnamon Pear Balsamic Vinegar

1/2 cup Unflavored, Blood Orange or Butter Olive Oil

1/4 cup honey

1/4 cup packed light brown sugar (optional)

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

3/4 cup chopped dried apricots

3/4 cup dried cranberries

 

Fresh ricotta, for serving (optional)

Fresh berries, for serving (optional)

Preheat oven to 300 degrees.  In a large bowl, combine all ingredients through the spices.  Spread mixture on a rimmed baking sheet in an even layer and bake for 25-30 minutes, stirring every 10 minutes, until golden brown and well toasted.

 

Transfer granola to a large bowl and add cranberries and apricots, tossing to combine.

 

Serve with yogurt, ricotta and fruit, if desired

 

Makes 5-6 cups

* This will last 5 days.  If you want to keep it longer, put some in individual plastic bags and freeze it.  Or you can leave the fruit out until you're ready to use the granola.