- 2¾ cups rolled oats
- ½ cup shelled pistachios
- 1 cup unsweetened coconut chips
- ⅓ cup pumpkin seeds
- ½ cup sliced almonds
- 1 tablespoon kosher salt
- ½ cup light brown sugar
- ⅓ cup pure maple syrup
- ⅓ cup extra virgin olive oil
- ½ cup dried sour cherries
- ½ cup dried diced apricots
Step 1: Combine the Dry Ingredients
Preheat the oven to 300°F (150°C). In a large mixing bowl, combine the oats, pistachios, almonds, coconut chips, pumpkin seeds, and kosher salt. Give it a good toss.
Step 2: Warm the Syrup Mixture
In a small saucepan over low heat, gently warm the brown sugar, maple syrup, and olive oil until the sugar dissolves — about 2 minutes. Don’t let it boil; you just want everything smooth and combined. Pour this mixture over the oat blend, folding gently to ensure every bit of the dry mixture is beautifully coated.
Step 3: Bake the Granola
Line a large rimmed baking sheet with parchment paper. Spread the granola mixture evenly across the sheet, then bake for 35-40 minutes, stirring a few times so it bakes evenly. The granola should be golden and fragrant, with the edges crisping up perfectly.
Step 4: Add the Finishing Touches
Remove the granola from the oven and immediately fold in the dried sour cherries and apricots. Let the mixture cool completely on the tray before transferring it to an airtight storage container. (It will crisp up as it cools, so be patient.)
To Serve:
Spoon generously over your favourite yogurt — think full-fat Greek yogurt for extra indulgence. Top with fresh raspberries, blueberries, or whatever berries are in season, and add a little drizzle of maple syrup for sweetness. Finish with a few sprigs of mint for a fresh, elegant touch.
Granola is one of those things Triet and I simply cannot live without. It’s our go-to snack when we’re trying to feel virtuous at 10pm (you know, instead of inhaling a leftover croissant). We’ll have it with yogurt late at night, in the morning with fruit, or by the handful during an afternoon slump when coffee just isn’t cutting it. It’s our version of healthy-ish comfort food—and it never lets us down.
Store it in a big glass jar on the counter. Not only does it keep beautifully for about a month, it makes your kitchen feel like you live in the Hamptons with a golden retriever and a herb garden out back. If the oats ever start to feel a little soft, just toss the granola on a baking sheet and pop it back in the oven for a few minutes. Good as new.
The best part? This granola is grown-up enough to share. Bag some up and give it to a friend who deserves a little treat. It’s the kind of thing that says I love you… without having to bake a pie.
Enjoy—because breakfast can (and should) be a little fabulous.
