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.