Olive Oil Granola with Dried Apricots and Pistachios

1. Preheat Oven and Mix Dry Ingredients

Begin by preheating your oven to 325°F (165°C). In a large mixing bowl, combine 3 cups of rolled oats and 1½ cups of hulled raw pistachios.

2. Add Wet Ingredients and Season

Pour in half a cup of extra virgin olive oil and half a cup of pure maple syrup to the bowl. Toss in a generous pinch of sea salt and stir the mixture thoroughly until the oats and pistachios are evenly coated.

3. Bake Granola

Spread the oat mixture in an even layer on a large baking sheet lined with parchment paper. Bake for about 25 to 30 minutes, stirring halfway through to ensure even browning.

4. Cool and Add Apricots

Once the granola is golden brown, remove it from the oven and allow it to cool completely on the baking sheet. After cooling, gently fold in 1 cup of diced dried apricots.